I love the pumpkin pleasures that come with Fall. But you don’t need to limit yourself to the same-old, same-old. Here are some ideas for going beyond Jack O’Lanterns and pumpkin pie… Not that I don’t adore both!
Here’s a lovely, understated wreath from a shop on Etsy. It’s natural, subtle and soft. It doesn’t scream Autumn or Halloween, but honors both with gentle style.
(Photo Courtesy: Sweet Silly Chic)
Here are some pumpkins for decorating with texture and color. Because they’re made of rattan and jute, they’re best used indoors, but they’re perfect for a foyer.
(Photo Courtesy: Grandin Road)
I adore mercury glass! These decorative pumpkins update the traditional shape for modern or eclectic spaces.
(Photo Courtesy: Horchow)
Bring the colors of pumpkin, harvest and Autumn to your table with these handsome napkins and placemats from NapaStyle.
(Photo Courtesy: NapaStyle)
There’s nothing like a hearty soup or stew for a cool October evening, and these handsome white crackle pumpkin bowls from Williams-Sonoma will serve them up with a dash of visual flavor.
(Photo Courtesy: Williams-Sonoma)
Pumpkin pie is the perfect way to top off a Sunday Autumn supper! This one from my favorite food blog, Delightful Repast, features a gluten-free crust for those who want or need that restriction. It sure doesn’t restrict one’s pleasure in eating it!
Jean’s Recipe for Pumpkin Pie (Makes one 9-inch pie, 8 servings)
1 unbaked 9-inch pie shell in glass pie plate (see below)
2 large eggs
1 15-ounce can pumpkin (not pumpkin pie filling) or 1 3/4 cups pumpkin puree
2/3 cup sugar
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon salt
1/4 teaspoon allspice
1/8 teaspoon ground cloves
1 12-ounce can evaporated milk
1 Make pie crust as directed below. Preheat oven to 450 degrees.
2 About 10 or 15 minutes into the oven preheating and pie shell resting in the freezer, make pie filling by mixing the above ingredients in the order given in medium bowl; I use a 2-quart glass measure.
3 When oven is ready, remove pie shell from freezer and pour in the pie filling. As soon as you put it into the oven, reduce the temperature to 425 degrees; bake pie for 15 minutes. Reduce heat to 350 degrees and continue baking for 40 to 45 minutes or until knife inserted near center comes out clean. After you’ve made pumpkin pie a few times, you can tell just by looking whether or not it’s done. It should be fairly firm but still have a little jiggle left.
4 Cool on wire rack for 2 hours, then refrigerate for at least 3 hours. Serve with softly whipped cream. I sweetened and flavored 1 cup of heavy whipping cream with 4 teaspoons of real maple syrup and 1 teaspoon of vanilla extract.
Gluten-Free Pastry (food processor* method)
1/2 cup sorghum flour
1/2 cup potato starch
1/3 cup tapioca flour
1/2 teaspoon xanthan gum
1/2 teaspoon salt
1/4 teaspoon baking powder
1 stick (4 ounces) unsalted butter, cut into 1/2-inch cubes and frozen for 10 minutes
1 tablespoon lemon juice or cider vinegar
Ice water to make 1/2 cup
1 With metal blade in place, add sorghum flour, potato starch, tapioca flour, xanthan gum, salt and baking powder to work bowl of food processor. Turn on for three seconds to combine. Add half the frozen butter and process for 10 seconds or until mixture has the consistency of coarse meal. Add remaining butter and pulse for six 1-second pulses, or until the frozen butter is the size of small peas.
2 In 1/2-cup measure, combine lemon juice or vinegar and ice water. Pour over all of flour mixture; pulse for six 1-second pulses or just until dough forms large clumps; do not over-process.3 Do not refrigerate dough at this point as I do with regular all-butter pie crust. Turn dough out onto lightly floured (gluten-free, of course) surface–a piece of plastic wrap makes it easier. Form dough into a round disk, sprinkle lightly with gluten-free flour–topping it with another piece of plastic wrap makes it easier–and roll out to 12- to 13-inch circle. Transfer to Pyrex pie plate that has been sprayed with cooking spray. Crimp the edge in your favorite way, then pop the pie plate into the freezer while you prepare pie filling.
* I have the DLC-10E, which (understandably after all this time–I’ve had it since I was very young) is no longer available. See
Cuisinart DLC-2009CHB Prep 9 9-Cup Food Processor, Brushed Stainless and other currently available models.
(Photo Courtesy: Delightful Repast)