My new dear friend Susan came over today and held my hand through the creation of three pumpkin pies, one non-dairy pumpkin pie, and a pumpkin custard. The cheese pumpkin I had picked up was so large it made all the above, plus had about three to four cups of cooked pumpkin left over. I sent it home with Susan for pumpkin bread. Mmmm…. pumpkin bread.
How did I do? See for yourself:
Two crust pumpkins adorn the dairy pie.
A crust Monkey hand print adorns the non dairy pie.
The three pies destined for Thanksgiving:
The custard is sitting on my island waiting for dinner to be over so we can all consume it. It is also soybased, so the young man may partake of the sweet goodness.
Mmmmm… pumpkin custard.
The pie making was a lot of fun, and we experimented with honey, or all sugar, or half brown sugar/half white sugar, so each pie is a little bit different. The smell in my house is amazing now. I made cinnamon crust cookies with the left over crust bits, and Monkey and I munched on them while we watched the pies cool. Let me tell you, I have never been so glad to have two ovens. We made each pie separately, so it took from about 10:30 until about 2:30 to bake them all, using two ovens. Tee hee. Now let’s hope they taste good.