"Rustic" Pumpkin Pie: Avoiding Textbooks

So~ I didn't want to study today, and now I'm behind again...but it was worth it! I decided to bake Pumpkin Pie! I experimented with the recipe I looked up too...very little variation, I just used 2 cans of Carnation's 5 oz. evaporated milk instead of a 12oz. can because last time I did that I had extra filling...I don't like to have extra filling...yes. It would have been such a waste, right?

I also only used 1 tsp. of Pumpkin Pie Spice, and added 1 tsp of fresh grated ginger. Yummy! It turned out nice! I also added only 2 large eggs instead of 2 egg whites and 1 whole egg. All good.

For some reason though, the pie surface cracked, a lot. Therefore! I call it "rustic". Isn't it great how one word fixes everything?

3/4 cup of Brown Sugar

1/4 tsp. Salt

1 tsp. Pumpkin Pie Spice

1 tsp. Freshly Grated Ginger

2 Large Eggs

2 (5 oz.) cans of Evaporated Milk

1 (15 oz.) can of Usweetened Pumpkin

1 Pre-made Deep Dish Pie Crust, like Pillsbury

1. Preheat oven to 450F degrees


2. Prepare a rack on the lower shelf of the oven and put a baking sheet on this lower level.


3. Mix/Whisk/Blend Brown Sugar through Evaporated Milk together in a bowl. Add Pumpkin and mix till well combined.


4. Pour into Pie Crust, place in oven on top of a baking sheet (for cleanliness and in case of spills. I would put the crust on the baking sheet in the oven BEFORE pouring the mixture in, makes it easier since you don't have to pick it up and balance the liquid inside on the way to the oven).


5. Bake at 450F for about 10 minutes. Rotate. Turn temperature to 350F degrees and bake for 40-50 minutes or until a knife inserted into the center comes out clean.

I have a feeling that if I baked it at 325 instead of 350 the pie would'nt have cracked so much...but oh well, it tasted good to me so I don't really care, haha.

Finally, Something New: Chili

Man, it has definitely been a while since I last posted.

So~ I managed to drag my butt out of bed a few saturdays ago to go to the farmers market near my apartment complex and I bought an interesting new chili. BUT, I forgot to take a picture of the finished product...so I need to do that at some point later on. Wait for it!~

Well, I guess it isn't that new or interesting for someone thats eaten a sweet white pepper before, but it was interesting to me! I forgot the exact name of this particular chili pepper, but it was really sweet! I mean, I just licked a piece of the pepper just to taste it and I could taste the full impact of sweetness! But I forgot about how sweet the peppers were and I added just a little too much honey, hehe. Go figure.

Tomatoes were getting a bit irritating to buy because I thought a lot of the prices were a bit expensive, but I guess it's worth it for fresh tomatoes. I saw a stand selling heirlooms for about $3.50 lb but I didn't have enough time or money get it that weekend. Next weekend for sure! The tomatoes I finally settled on were really sweet too. A shame that most all of them went into making the chili. I would have eaten them all raw, haha.

So, I used a combination of: sweet white peppers, orange bell peppers, a jalapeno (my sister can't really handle too much heat) and some Anaheim peppers. I was going to add Pasilla but the ones I had in the fridge kinda went south and I didn't see it until I got back from the market. Poo~

Spices: Chili powder, Smoked paprika, Cumin

Canned: White and Dark Kidney Beans, Tomato Paste