Pumpkin Pie or just Pumpkin in General

Nothing says fall more than pumpkins.  I am a sucker for pumpkin and until I have had my Starbuck's Pumpkin Spice Latte, Pumpkin Spice donuts from Krispy Kreme and homemade pumpkin pie it just seems like something is missing.  So far I have had two of the 3 and will probably be visiting Krispy Kreme sometime in the near future.  However, for those in the Kansas City area, you really must go and get a Pumpkin Pie concrete at Sheridan's what is better than a piece of pie and vanilla frozen custard?  This probably should be added to my list of fall activities but I don't really want to admit how addicted to these items I can be.

This year I made my pumpkin pie a little earlier than Thanksgiving.  To be honest I never understood why we don't make it more often.  It is easy and delicious.  This time however I did mix things up a bit.  Instead of topping it with my normal whipped cream (it is homemade but that is a completely different story) I topped it with chocolate whipped cream.  It was wonderful.  The chocolate whipped cream had just a hint of cocoa in it but I have got to tell you pumpkin and chocolate are delicious together.

So here is my recipe for Pumpkin Pie...

Pumpkin Pie

3/4 cup sugar

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

2 large eggs

1 teaspoon vanilla

1 15 oz. can pumpkin

1 12 oz. can evaporated milk

1 unbaked pie shell

Mix all ingredients together with a whisk and pour in an unbaked pie shell.  Cook in 425 degree oven for 15 minutes.  Turn oven down to 350 and cook and additional 40-50 minutes or until pie is set.  Cool on rack.  Top with whipped cream.

Chocolate Whipped Cream

Whip heavy whipping cream until soft peaks form.  Add a couple of tablespoons confectioners sugar, 1 tablespoon cocoa powder, and 1 teaspoon vanilla whip until combined.  Adjust sugar and cocoa powder to your tastes.  (This is also delicious on hot chocolate.)

Hope you enjoy and don't wait until Thanksgiving to try this yummy pie.

Fall Weather calls for Hearty Soup

Last week I received a flyer from Honey Baked Ham advertising their hams for the holidays and some bean soups.  I have been waiting for just the right time and today was the day.  Instead of going to Honey Baked Ham and forking over a pretty penny for their ham bone I remembered last Christmas I wrapped my ham bone and threw it in the bottom of the abyss of our chest freezer.  I don't know why I did it because I hardly ever cook with them but Beth, my mother in law told me it would be great in soups, so I did it.  I have to say that tonight after finishing off my second bowl of soup I was extremely glad she told me to save the bone.  On a side note although I was cheap and used the ham bone from my freezer I did call my dad and told him he needed to make the soup so he will be at Honey Baked Ham in the next few days so they are receiving a benefit from sending me the flyer.  Well for those that want to make a delicious soup and a very economical meal (even if you go to Honey Baked Ham) here is my recipe.

Dinah's Bean Soup

1 pound dried navy beans (I do the quick soak method on the bag).

1/2 - 1 cup onion

olive oil

ham bone

1 quart chicken broth (I use Pacific Natural Foods free range chicken broth)

water

After soaking the beans rinse and drain them.  Then in your stock pot add some olive oil (1-2 tblsp.) and saute your onion.  When the onion is getting soft add your beans back to the pot and add you chicken broth, about 2 cups of water and your ham bone.  I didn't add any other seasoning but feel free to add for your taste.  Now all I did was simmer it for 4-5 hours.  Before serving take out the ham bone and shred any meat and add back into the soup.

We served this with corn muffins and it was delicious and filling.

Enjoy!