We found a recipe for pumpkin pie that is ...... really good.
classic pumpkin pie 1 1/4 cups firmly packed dark brown sugar 1 Tbs cornstarch 1/2 tsp salt 1 1/2 tsp ground cinnamon 1/2 tsp ground ginger 1/4 tsp nutmeg (can use fresh) 1/8 tsp ground cloves 2 cups pumpkin puree 3 eggs 1 cup heavy cream (can use evaporated milk) 1/3 cup milk un-baked deep-dish crust
Pre-heat oven to 375.
In bowl, whisk together brown sugar, cornstarch, salt, cinnamon,ginger, nutmeg and cloves. Add pumpkin, eggs, cream and milk; whisk to combine.
Pour filling into the piecrust; bake until the center is set, 60-65 minutes, covering edges of crust if it browns too quickly. Transfer pie to a wire rack; let cool completely, at least 2 hours, before serving. Serves 10.
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Two roads diverged in a yellow wood,
And sorry I could not take them bothAnd be one traveler, long I stoodAnd looked down one as far as I could
To where it bent in the undergrowth;//Then took the other, as just as fair,
And having perhaps the better claim,
Because it was grassy and wanted wear;
Though as for that the passing thereHad worn them really about the same,//
And both that morning equally lay
In leaves no step had trodden black.
Oh, I kept the first for another day!
Yet knowing how way leads on to way,I doubted if I should ever come back.//I shall be telling this with a sigh
Somewhere ages and ages hence:Two roads diverged in a wood, and I -
I took the one less traveled by,
And that has made the difference.
"These little moments ... matter, for they are where we live every day."
- Paul David Tripp