Tuesday, November 24, 2009

Pumpkin Today, Pie Tomorrow

For many years it has been a Thanksgiving tradition for me to create our homemade pumpkin pies. The word create was chosen because I would carefully select the perfect golden orange pumpkin harvested from our fall gardens, then clean, carve, cook, and puree it. Creamy white goat's milk from our Alpine does blended into the fresh puree, along with farm fresh eggs with rich golden yolks, sugar, and traditional spices of cinnamon, nutmeg, ginger, and cloves. This delightfully smelling mixture was then poured into glass dishes carefully lined with handmade dough. After baking, beautiful rich colored, aromatic spiced pies were delivered from the oven with crusts that flaked and melted in your mouth.

Tomorrow the above pumpkin will begin this traditional journey. And even though the locally raised pumkin was not grown in our garden this year, I am positive it will yield the same deliciously flavored pies as the pumpkins before it.


  1. I haven't had any breakfast yet, and I'm positively craving a slice of your pumpkin pie now, it sounds like its baked in Avalon in an Elevish bakery, delicious. Linda x

  2. What a delightful description Linda! My smiling husband says he agrees. I would love to be able to send you a slice, it is so delicious!X:0)