L.A. got Fall weather for a full 24hrs last week…it was chilly, rainy and it was glorious.

I knew it wouldn’t last so I cancelled all my plans and took the day to nest.

I must have been smoking something good cause lo’ and behold Mark came home to a home baked pie!

You could’ve knocked the man down with a feather. 

When I feel like really cooking I pull down my Alice Waters “Art Of Simple Food” cookbook.

It was a Christmas gift from my mother after we got engaged and I absolutely love it.

Alice Waters “Pumpkin Pie”


I use a Pillsbury pet-ritz pie crust.
Then I make my “pumpkin” puree but I substitute butternut squash for pumpkin. 
Cooking pumpkins are hard to find and the squash was delicious – couldn’t even tell the difference. So first make your

butternut squash puree
Cut the squash in half and remove the seeds.
Place the halves cut side down on a parchment lined baking sheet.
Bake in a 350 degree oven until the squash is tender throughout
Remove from the oven, let cool, and then scoop the flesh from the peel
Mash with a potato masher or puree in a food mill.


Then….

In a small saucepan whisk together
1/4 cup cream
2 teaspoons flour


Heat the mixture over low heat until it comes to a boil and thickens. Slowly whisk in
3/4 cup cream
Continue whisking until the mixture returns to a boil. remove from heat. In a medium bowl whisk together
11/2 cups pumpkin puree
3eggs
In another bowl combine
1/4 brown sugar
1 tbs granulated sugar
tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground ginger
1/2 tsp salt
A pinch of fresh ground black pepper
Stir the sugar and spice mixture and the thickened cream into the pumpkin puree.
whisk in
1 1/2 tsp Brandy (optional)


Pour into the pre-baked pie shell and bake for 45 to 50 minutes, until the center is almost set. Let cool on a rack completely before cutting.
Perfect for Thanksgiving.
Enjoy!