SKC - Homemade Pumpkin Pie

Old Fashioned Pumpkin Pie Recipe

To make pumpkin purée from scratch, cut a medium-small sugar pumpkin in half. Scrape out the insides (reserving the pumpkins seeds to roast) and discard. Line a baking sheet with Silpat or foil. Place the pumpkin halves cut side down on the lined baking sheet and bake at 350°F until a fork can easily pierce them, about an hour to an hour and a half. Remove from oven, let cool, scoop out the pulp.

Alternatively, you can cut the pumpkin into sections and steam in a saucepan with a couple inches of water at the bottom, until soft (strain before using). If you want the purée to be extra smooth, press the pulp through a food mill or chinois.

Note, this recipe makes a generous amount of filling, enough for one homemade crust or two store-bought frozen crusts.

INGREDIENTS

• 2 large eggs plus the yolk of a third egg
• 1/2 cup packed dark brown sugar
• 1/3 cup white sugar
• 1/2 teaspoon salt
• 2 teaspoons cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/8 teaspoon ground cardamom
• 1/2 teaspoon lemon zest
• 2 cups pumpkin pulp purée from a sugar pumpkin (see Recipe Note) OR 1 15-ounce can of pumpkin purée (can also use puréed cooked butternut squash)
• 1 1/2 cup heavy cream or one 12 oz. can of evaporated milk
• 1 good pie crust, chilled or frozen (see pâte brisée recipe or our no-fail flaky pie crust recipe)

https://www.simplyrecipes.com/recipes/suzannes_old_fashioned_pumpkin_pie/

JJC - Kyle's Chili Recipe

2 lbs Ground Meat

~1 cup brown alcohol (rye whiskey, bourbon, etc.)

1 bulb Garlic

1 Red bell pepper

1 Green bell pepper

2 Medium Onions

Bunch celery (all but the yellow gross stuff)

¼ Cup Oregano

3/8 Cup Chile powder (Fiesta blend from Harvest Co-Op)

1 Tsp Cumin

Red pepper flakes (to taste)

1 Big Can Tomato sauce

1 14.5 oz Can Tomato Sauce

1 small can tomato paste

1 14.5 oz can diced tomatoes

1 14.5 oz can diced fire roasted tomatoes

1-2 cups Beef broth (enough to rinse out the tomato cans)

Red wine approx. ¾ c.

1 can Pinto beans

1 can Great Northern beans

1 can Black beans

 

1. Cook meat and garlic season well with salt, using brown alcohol to deglaze the pan NOTE: put meat down first so garlic doesn't burn
2. Blacken peppers on burner
1. If electric burner, quarter peppers, wrap in foil
2. Place on high heat, pot on top of foil packets to increase burner contact
3. Put blackened peppers in a bowl, cover with plastic wrap. After allowing them to rest for a few minutes, remove burnt skin
4. Chop celery finely (approx. 1/8")
5. Chop onion
6. Sauté onion, celery, and roasted peppers and until nearly fully caramelized deglazing as necessary (celery should have a small bit of bite)
7. Add diced tomatoes. Cook, stirring occasionally until liquid has reduced and tomatoes are about half cooked.
8. Add tomato paste, stir frequently. Cook 15-20 minutes. (it should smell like roasted tomatoes)
9. Reduce heat to low
10. Add meat, tomato sauce, beef broth, wine, oregano, chili powder, and cumin
11. Add lightly rinsed beans to chili shortly before serving, just long enough to warm
12. Serve with pepper flakes on the side for extra spice

2020 Fall Chaska Mill Retreat

Because COVID!!