Winter is coming..

autumn-02Fall is the season of pumpkin spice everything, crunchy leaves and oversized sweaters. But we can’t get too cozy in front of the fireplace because there is some winter prep we should check off the list. As we all know fall only lasts a short while here in Edmonton, it could snow tomorrow so lets get to work!

  1. Lets put away the last bits of summer from our yards. Patio furniture, umbrellas and any toys that need to be stored.
  2. Clean out those gutters and make sure everything is in good working order. Nobody wants ice build up!
  3. Check your doors including the garage door. Do they feel draftee? Put some weather stripping on those bad boys to keep out the cold.
  4. Wash the exterior windows. Better let the moonlight in on those cold winter evenings.
  5. Drain and store your garden hoses. You can go further and install an insulated cover on the exposed faucet.
  6. Get those fireplaces ready to roar! Have your chimneys and flues inspected/cleaned. Nothing is better then a fireplace in the wintertime so you want to make sure you can use it!
  7. Check your roof. If you need to have any repairs done it is a lot easier to do now then when there’s 2ft of snow outside.

That doesn’t seem so bad does it? With the long weekend coming up there isn’t a more perfect time to get winter ready. And because you are all so efficient you probably have time to make a pie for your in-laws coming over for Thanksgiving so here’s a little recipe that you can whip up in your spare time! Don’t worry you can buy the piecrust.

Ingredients

2 eggs plus the yolk of a third egg

1/2 cup packed dark brown sugar

1/3 cup white sugar

1/2 teaspoon salt

2 teaspoons of cinnamon

1 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon ground cardamom

1/2 teaspoon of lemon zest

2 cups of pumpkin pulp purée from a sugar pumpkin* or from canned pumpkin purée (can also use puréed cooked butternut squash)

1 1/2 cup heavy cream or 1 12 oz. can of evaporated milk

1 good crust

Method

  1. Preheat your oven to 425°F. Beat eggs, mix in sugars, salt, spices, lemon zest: Beat the eggs in a large bowl. Mix in the brown sugar, white sugar, salt, spices—cinnamon, ground ginger, nutmeg, ground cloves, cardamom, and lemon zest.
  2. 3 Add pumpkin and cream: Mix in the pumpkin purée. Stir in the cream. Beat together until everything is well mixed.
  3. 4 Pour into pie shell and bake: Pour the filling into an uncooked pie shell. Bake at a high temperature of 425°F for 15 minutes. Then after 15 minutes, lower the temperature to 350°F. Bake for 45 to 55 minutes more, or until a knife inserted in the center comes out clean. (About halfway through the baking, you may want to put foil around the edges or use a pie protector to keep the crust from getting too browned.)
  4. 5 Cool on a rack: Cool the pumpkin pie on a wire rack for 2 hours. Note that the pumpkin pie will come out of the oven all puffed up (from the leavening of the eggs), and will deflate as it cools.
  5. Serve with whipped cream.

Happy Thanksgiving from the #DaveSells Family!

 

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