Rollin, rollin, rollin out that dough for that homemade pumpkin pie. It's that time of year folks. The countdown to the first day of Autumn has already begun. I thought we would get a jump start on the pumpkin season.
For those who would like to use fresh pumpkin, but don't know how to select the right pumpkin; I have a few pumpkin pickn' tips. You probably have already seen pumpkins in the stores, local farmer markets, and vegetable stands on the side of the road.
For cooking, look for the bright colored firm pumpkins, that aren't all beat up. Tip for cooking: The mini pumpkins have a nice rich and sweet flavor and are good for pies. If you aren't going to use your pumpkins right away, you can store them in a cool dry place for about a month. When you remove the seeds and scoop out the innards, remember to keep the seeds. The seeds are delicious roasted!
I make a delicious eggnog pumpkin pie, and my other favorite pie I add a touch of Hennessey to the whipped cream. I also make pumpkin walnut cookies, pumpkin pecan loaves. This is where I get a head start for the upcoming holidays. I make more than one batch at a time of the cookies and pecan loaves. My convection oven will bake two large loaves at a time. All my main cooking and baking is convection oven. I will freeze the cookies and loaves. Whalla!! I have my holiday food gifts already made and in the freezer.
The one item I would like a recipe for: pumpkin doughnuts!! Does anyone have one?