Pumpkin Pie...from scratch

Last year at Thanksgiving I urged you all to consider fresh pumpkin, not canned, but I did not give you my recipe. This year I'm making amends...

Ingredients

1 cooking pumpkin
an unbaked pie crust for a 10" pie dish (I use the magical Silver Palate no-roll crust)
1 cup granulated sugar
2 eggs
1/2 cup evaporated milk
1/2 cup heavy cream
1/2 stick butter, melted
1/2 tsp salt
1/2 tsp each ground ginger and cinnamon

Preheat oven to 400º F. Take a big knife and split the pumpkin in two. Scoop out seeds and set aside. Also remove any remaining fiber. Place the pumpkin, cut side down, on an oiled baking sheet. and bake for 35-40 minutes, or until tender. When cool enough to handle, scoop out the pumpkin flesh and mash until very smooth. Measure out 2 cups of the puree. Add the sugar, milk, cream, butter and seasoning; mix together thoroughly. Beat eggs lightly in a separate bowl, then incorporate into the pumpkin mixture.

Butter pie dish. Line with crust, or tip the no-roll crust in and pat down. Place on a baking sheet. Pour filling over. Bake for 10 minutes, then reduce heat to 350º F and bake a further 30 minutes or until the filling is set.

Now, remember I said to set the seeds aside? Here's why: rinse them to remove the pumpkin fiber and allow to dry. Use your hands to toss seeds in a little olive oil, then use your oily hands to grease a baking sheet. Spread out the seeds on it in a single layer. Bake at the top of the oven (at 400º F) until the seeds start to color (5-10 minutes, but keep checking). Toss in sea salt while still warm. Perfect to serve with cocktails.

The Silver Palate Pecan Squares

Julee Rosso and the late Sheila Lukins who began The Silver Palate are their own legend. They became major culinary figures in New York in the '80s, bringing new and exciting food to New Yorkers who had money and taste but little time to shop and cook. More than 6 million copies of their books have been sold, and with good reason!

I guarantee you this is the fastest, easiest sweet crust you'll ever make - and no rolling out! You can adapt this recipe for your favorite filling, but do try the pecan pie filling first, and maybe serve with my vanilla ice cream [recipe coming soon folks].

Cookies as gifts, pecan bars are top left

Ingredients

2/3 cup confectioners' sugar

2 cups unbleached all-purpose flour

2 sticks sweet butter, softened

Preheat oven to 350 degrees F. Grease a 9 x 12 inch baking pan. Sift sugar and flour together. Cut in butter until the mixture resembles fine crumbs. Pat the crust into the prepared baking pan. Bake for 20 minutes; remove from the oven.

Topping

2/3 cup (11 tbsps) melted sweet butter

1/2 cup honey

3 tbsps heavy cream

1/2 cup brown sugar

3 1/2 cups shelled pecans, coarsely chopped

Mix melted butter, honey, cream and brown sugar. Stir in pecans, coating them thoroughly. Spread over crust. Return to oven and bake for 25 minutes more. Cool completely before cutting into squares.

Makes 36 squares.