You have probably already noticed that there are some pretty big changes going on here at Parsley Sage Rosemary & Thyme! It has been a long time coming, and I'm finally getting around to accomplishing some of it! When I started the blog I had design ideas in mind but I was too impatient to get going and start posting recipes that I shoved it to the back burner. Oopsies!
So, what's new you ask? Well, I have finally added a Recipe Index where you can quickly find a recipe instead of searching through every post, and a "Blogs I'm Sweet On" section so that you can see all of the wonderful blogs that I've been hooked on lately.
But there is more to come! There will be some brand spankin' new pictures thanks to Khalilah at Concrete Magnolia! She's amazing so you should probably drop everything you are doing and go gaze longingly at her blog. It's so worth it.
Another little someone needs to be named here. Ms. Ashley Fears who is working on putting together her first blog, The Uniquness of Being, started a fire under my buns to bring these changes to fruition. So thank you Ash! As soon as she gets her blog up and running you need to be reading it as well. I've heard her ideas and they are so fun, you'll love it! I promise!
Uhm okay, I didn't intend for this to be one big advertisement but...I've got one more for you. But for a different reason. A couple of weeks ago on the Acorn Squash Soup post I asked for some comments on your favorite fall recipes. Brooke from A Bountiful Kitchen (which has so many delicious recipes and beautiful pictures!) responded with, "This looks delicious- as does everything else you post on here. Favorite fall eat would have to be PIE. Pecan, apple cranberry, banana cream, etc, etc. Your blog is just great." So Brooke, thank you! I really appreciate your comment. This pie is for you!
Pumpkin Pie...with homemade whipped cream.
- 1 unbaked pie crust
- 1 can pumpkin
- 2/3 cup packed brown sugar
- 1 teaspoon ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- pinch ground cloves
- 1/2 teaspoon salt
- 1/2 cup + 2 tablespoons sweetened condensed milk
- 2/3 cup evaporated milk
- 3 eggs
- 1 egg yolk
- 3/4 cup heavy cream
- 1/2 teaspoon vanilla extract
For Whipped Cream (optional):
- 3/4 cup heavy whipping cream
- 1/4 cup powdered sugar
|1. Gather the goods.|
|2. Measure out 2/3 cup packed brown sugar.|
|3. Put canned pumpkin into a saucepan over medium-low heat.|
|4. Add brown sugar and stir constantly for 5-6 minutes. This gets rid of the "canned" taste.|
|5. Measure out 1 teaspoon of ginger and cinnamon, 1/2 teaspoon nutmeg, and a pinch of ground cloves.|
|6. Remove pumpkin from heat and whisk in spices.|
|7. Whisk in 1/2 teaspoon of salt.|
|8. Add 2/3 cup evaporated milk.|
|9. And then 1/2 cup + 2 tablespoons sweetened condensed milk.|
|10. Whisk until well combined and set aside.|
|11. Grab 4 eggs. You'll need 3 whole eggs and the yolk of the 4th.|
|12. In a large bowl whisk the 3 eggs and 1 yolk.|
|13. Add 3/4 cup heavy cream.|
|14. And 1/2 teaspoon vanilla.|
|15. Slowly add pumpkin mixture and whisk until smooth.|
|16. Grab your unbaked pie crust. And preheat the oven to 350°.|
|17. Sometime in the near future I'll give you the recipe for this pie crust.|
|18. Fill the pie crust with pumpkin pie mixture.|
|19. Bake for 45-55 minutes. Or until there is just a little bit of "jiggle" left and the crust is golden brown.|
|20. Remove from the oven and let cool for an hour or so. If you're feeling up to it, whip 3/4 heavy cream and 1/4 cup powdered sugar until stiff peaks form for the whipped cream.|
|21. Top pumpkin pie with whipped cream. And....|
|22. Take a bite that is WAY bigger than this one. Portion control, shmortion control.|
Coming up: I ran into someone yesterday who requested Alfredo. So in order to fulfill promises, it looks like I'll be sharing an Alfredo recipe soon! Yum!