2021 Week 23 Newsletter
Instead of writing it all out, this week I thought I'd link right to the Smitten Kitchen recipe we love to make in my house - pecan topping optional! You can click right on this text and it will take you there, or copy and paste the link below.
A quick google search will bring up directions to easily turn your own pie pumpkin into homemade pumpkin puree! We usually say that each pound of pumpkin yields about 1 cup of puree - and ya'll pumpkins are around 4lbs each (give or take). Hopefully that helps you decide how to use it!
-Alice
A note from Rae: Feel free to use the tried and true holy trinity of nutmeg, ginger, and cinnamon, but if you want to mix things up a bit, sub in Chinese Five Spice Powder and wow your fellow diners with touches of anise and a subtle zing of Sichuan pepper! 2 or 3 tsps is usually just right.
https://smittenkitchen.com/2014/11/classic-pumpkin-pie-with-pecan-praline-sauce/