Pumpkin Bread

I wish I could have followed Alton Brown's recipe http://www.foodnetwork.com/recipes/alton-brown/pumpkin-bread-recipe/index.html but I'd need to go to the store and I don't think I can get pumpkins anymore to make the 'shredded pumpkin' part of it anymore. Also, as said in another post, don't have time to go to the store and found a recipe where everything is already in my apartment: http://simplyrecipes.com/recipes/pumpkin_bread/

Ingredients:

• 1 1/2 cups (200g) flour
• 1/2 teaspoon of salt
• 1 cup (200 g) sugar
• 1 teaspoon baking soda
• 1 cup (240 ml) pumpkin purée
• 1/2 cup (120 ml) olive oil
• 2 eggs, beaten
• 1/4 cup water
• 1/2 teaspoon nutmeg
• 1/2 teaspoon cinnamon
• 1/2 teaspoon allspice
• 1/2 cup (120 ml) chopped walnuts (or pecans)
• 4-5 ginger cookies

Directions:
1) Preheat oven to 350°F (176°C).
2) Sift together the flour, salt, sugar, and baking soda.



 




3) Mix the pumpkin, oil, eggs, 1/4 cup of water, and spices together.








4) Combine with the dry ingredients, but do not mix too thoroughly.
5) Stir in the nuts.






6) Pour into a well-buttered 9x5x3 inch loaf pan. (or whatever pan you have....and I didn't butter it either)








7) Add ginger cookies on top
8) Bake 50-60 minutes until a thin skewer poked in the very center of the loaf comes out clean. (due to my pan size it took 20 minutes)
9) Turn out of the pan and let cool on a rack.

Pumpkin Pie

Thanksgiving would not be Thanksgiving without Pumpkin Pie

It also would not be Thanksgiving without food being eaten before it was possible to get a good picture...due to myself or other people eating it so fast!

Alton Brown recipe!
http://www.foodnetwork.com/recipes/alton-brown/pumpkin-pie-recipe/index.html

Ingredients:
Crust:

• 6 oz gingersnap cookies
• 1 TBSP dark brown sugar
• 1 tsp ground ginger
• 1 oz unsalted butter, melted 

Filling:

• 16 oz Pumpkin Puree, recipe follows
• 1 cup half-and-half
• 1/2 tsp freshly grated nutmeg
• 1/2 tsp kosher salt
• 3/4 cup dark brown sugar
• 2 large eggs
• 1 large egg yolk 

Directions:
1)Heat the oven to 350F/176C
2) Combine the gingersnaps, brown sugar, and ginger in the bowl of a food processor. Process until the cookies are fine crumbs (or bash them together with a mallet).
3) Drizzle the butter into the crumb mixture. Pulse 8 to 10 times to combine.
4) Press the gingersnap mixture into the bottom, up the sides, and just over the lip of a 9-inch glass pie dish.
5) Bake the crust for 10 to 12 minutes.
6) Cool crust at least 10 minutes before filling.
7) Bring the pumpkin puree to a simmer over medium heat in a 2-quart saucepan. Cook, stirring occasionally, until slightly thickened, 2 to 3 minutes.
8) Add the half-and-half, nutmeg, and salt. Stir and return the mixture to a simmer.
9) Remove the pumpkin mixture from the heat and cool for 10 minutes.
10) Whisk the brown sugar, eggs, and yolk until smooth in a large bowl.
11) Add the pumpkin mixture and whisk until thoroughly combined.
12) Pour the prepared filling into the warm pie crust and bake until the center jiggles slightly but the sides of the filling are set, 45 to 50 minutes.
13) Cool on a cooling rack or the refrigerator for at least 2 to 3 hours before slicing.