Pumpkin Pie Recipies

Pumpkin scones

The method for my pumpkin scones varies from my usual plain or fruit ones. For starters, the recipe includes a beaten egg, which lightens the rather dense crumb.

Because pumpkin flesh has a mild flavour when cooked, it is the perfect vehicle for accentuating the flavour of spices and herbs. Pumpkin pie is a good example of this metamorphic quality.

Cinnamon, brown sugar and eggs completely transform the golden flesh into a spicy custard that bears little or no resemblance to the vegetable we love to roast with meat or mash with curry powder or chopped parsley.

Kumara has similar qualities and indeed can be substituted for pumpkin in many recipes, scones included. I usually steam or dry-roast the pumpkin for scones because I prefer working with a drier product; boiling can produce a watery puree, which should be avoided.

Recipe for Gluten Free, Sugar Free Pumpkin Pie Pudding - A ...

One of my all-time favorite foods is pumpkin.  Healthy. Tasty. Naturally gluten-free and sugar-free.

My clue that fall has officially arrived is the onset of pumpkin recipes that pop up all over the blogoshpere. Fall shows up in Texas a little slower than most places.

It doesn’t stay long, either.  Leaves change color and drop from the trees all within a couple of weeks.

While I love the milder weather here in Dallas, I miss the longer fall season that I grew up with.  My family would drive to southern Ohio where my dad grew up and breathe in the glorious reds, oranges, and yellow leaves that painted the rolling hills.  I still get a little homesick when I walk outside and smell the rich, musty scent that only comes from dew clinging to fallen leaves.

left to right: my sister, Lorie, my dad, and me serves 6 – 8