Another weekend, another harvest of tomatoes and peppers from the greenhouse. I’ve also been ignoring some cukes in the greenhouse because I got a bit sick of them this summer, but I decided to cut one up. The cukes are holding up well so I’m going to harvest the remaining six or so cukes before it is too late. I have a few more green peppers in the greenhouse that I’ll leave there to ripen (unless I am concerned about a freeze), but the tomatoes are done. Amazingly, pretty much all the tomatoes ripened although they were quite late given our wimpy summer.
You’ll also notice in the picture above a pumpkin pie. While I cheated and bought a pre-made crust, the filling is from scratch. The recipe is super simple and really yummy:
Pumpkin filling for two pies
- 4 cups cooked & food processed pumpkin meat
- 2 14 oz cans of organic condensed milk
- 4 eggs
- Pumpkin pie spice to taste
- Cardamom to taste
- Dash of vanilla
For the spices, I don’t measure. I’ve just been sprinkling in enough spice until the mixture starts smelling like pumpkin pie. I smell the mixture before I add the spice and then add some spice and give it a sniff. You can’t take spice out, so add a little bit at a time until it starts smelling nice. Inexact, I know, but I like to wing things a bit when I cook. Once the spices seem right, I bake the pie for 15 minutes at 425 and then bake for 45 minutes more at 350. That’s it.