Classic Pumpkin Pie

Pumpkin pie is my favorite pie of all-time. Lucky for me, the advent of canned pumpkins has given me the luxury of enjoying my favorite seasonal treat year-round. For a classic, fuss-free, non-fancy shmancy pumpkin pie, this is my go-to recipe. Although the recipe is simple, here's how to achieve pie perfection:

*blind-bake the pie crust - place a sheet of foil or parchment over the unbaked crust; fill with pie weights, dry beans or rice; bake at 350 degrees for about 15 mins. This half-baking process will ensure that the bottom of the crust does not become soggy upon contact with the wet filling.

*Do not - I repeat - DO NOT - overbake the pie. 

{Overbaked pumpkin pie = super dense.}

{Perfectly baked pumpkin pie = super creamy.}

*Cool the pie thoroughly before serving. Bon appetit!

Fall into Autumn

I love everything about Fall - Halloween, Thanksgiving, pumpkins, crisp air, fall fashion, and most importantly, the beginning of the holiday season. Unfortunately, it still feels like we're in the throes of summer in LA. But the hot weather didn't stop me from trying out this butternut squash bisque. The recipe is a great base, but I suggest amping the seasoning with a couple tablespoons of brown sugar and a few pinches of cinnamon and nutmeg. Next time, I'll try adding some heavy cream to make a more indulgent soup. Happy Fall!

Lots of peeling -  onion, large russet potato, carrots and, of course, squash. Be patient with the squash because its rind is coarse and tough. 

All chopped up and into the pot they go. Remember to season, season, season!

Simmer for 40 minutes.

Blend the veggies but don't use all of
 the cooking stock. Add the appropriate amount
 of stock to achieve your desired consistency. 

Pumpkin Bread Pudding

The best way to use day old French baguette.
Cube it and toss it in the mixture. 

Fall may be over, but until the supermarkets stop selling yams and pumpkins, I plan to continue taking advantage of my favorite seasonal flavors. I love the classic flavor of bread pudding, so I decided to add a little kick to it by infusing pumpkin, cinnamon and nutmeg flavors for a festive feel. I omitted raisins and didn't make the accompanying caramel sauce because the sweetness level was perfect as is. I'll probably be stocking up on pumpkin puree to recreate this recipe again before next fall. 

Next time, I'll try pairing the warm pudding
with some vanilla ice cream.

Pumpkin Muffins

homemade pumpkin spice mix - cinnamon,
fresh ground nutmeg.

Nothing says autumn like pumpkin flavored muffins, lattes, and pies. As always, I kicked off the start of my favorite season by celebrating Starbucks' yearly revival of pumpkin spice lattes. To continue the celebration, I made these pumpkin (chocolate chip) muffins which pack some major spicy warmth and make your kitchen smell like fall on steroids. I gave these muffins an extra little oomph by making my own custom pumpkin spice mix: 1/2 teaspoon of cinnamon + 1/2 teaspoon of freshly ground nutmeg = spice perfection. Next up on my list - pumpkin pie and pumpkin carving. 

divide batter evenly. sprinkle tops with
cinnamon sugar.(i added some chocolate chips to
a few of the muffins for a surprise).

warm out of the oven.