I am in love with pumpkin. I don't know what it is about pumpkin that makes me love it so much but I absolutely do! This is definitely a new revelation as I never really thought too much about it until recently, when every time I passed a S*****cks, I stopped to get a pumpkin latte. That's when it hit me. I'm in love with pumpkin.

Things I have made with pumpkin:
P. Pie
P. Cream Cheese Muffins
P. Cream Cheese Cookies

Things soon to be made with pumpkin:
P. Doughnuts
Pumpkin Latte (Currently, I have a p. spice mocha recipe)

In the spirit of the season, I have decided to share my beloved pumpkin pie recipe, made entirely from scratch. If you do it that way, you will not only be proud of your pie but you will BLOW AWAY your pie eating guests in delicious delirium. If you don't believe me, try it. I dare you.

Pumpkin Pie from Scratch:

Baked Puree:
2 or 3 sugar (pie) pumpkins
1/4 C butter, melted

Preheat the oven to 350F.
Cut the pumpkin in half and clean out the seeds and stringy stuff.
Cover a baking sheet with tin foil.
Brush a little melted butter on the cut edges of the pumpkin.
Place the sides cut side down on the cookie sheet.
Cook for around an hour or until the pumpkin is soft.
Cool.
Remove the pumpkin skin.
Cut into pieces and blend until the mixture is smooth.
Put the puree in a saucepan and cook over medium heat.
Cook until it reaches the consistency desired.
To store. just measure out two cup portions and seal in zip bags.
Left over puree can be frozen for up to a year!

Pate Brissee:
1 1/4 C flour
1/2 tsp salt
1-2 Tbsp sugar
1/2 C butter, chilled and cut into pieces
1/8 - 1/4 C ice water
Sprinkle of cinnamon/pumpkin spice

Mix flour, salt and sugar.
Add butter and mix by hand until it resembles coarse meal.
Add water slowly until dough just holds together when pinched.
Flatten into disk and wrap in plastic.
Chill 30min - 1hr.
Roll on lightly floured surface.
Transfer to pan.
Refrigerate, covered with plastic, 30min before you pour filling.

Pie Filling:
3 large eggs
2 C fresh or 15 oz can Pure Pumpkin
1/2 C heavy whipping cream
1/2 tsp salt
1/2 C brown sugar
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/8 tsp cloves

Preheat oven at 375.
In large bowl, lightly whisk eggs.
Add remaining ingredients and stir.
Do not mix vigorously to avoid cracking.
Pour into pie shell.
Bake 45 - 55min.
Center will look wet.
Knife inserted 1 inch from side of pan will come out almost clean.
Cool for 20min.

Pumpkin Spice:
1/4 C ground cinnamon (12 tsp)
2 tbsp ground ginger (6 tsp)
2 tsp ground cloves
2 tsp ground nutmeg

Combine ingredients in a small jar and shake to combine.
Store covered.

Flavored Sweetened Whipped Cream:
1 C heavy whipping cream
3 Tbsp granulated (or powdered) sugar
1/2 tsp pumpkin spice

Chill Med bowl and beaters in freezer for 10-20 min.
Beat all ingredients on high until soft peaks form.
Place foil (or waxed paper) on cookie sheet.
Drop whipped cream by spoonfuls onto foil.
Freeze uncovered at least 2hrs.
Store frozen mounds in a freezer container for up to 2 months.

Smooth whipped cream on pie and sprinkle with pumpkin spice.
Keeps in refrigerator for up to a week, if it lasts that long!