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Jimmy’s Pumpkin Pie

Ingredients :

  • 1 cup of brown sugar
  • 1 table spoon of flour
  • 1/2 a teaspoon of salt
  • 1 teaspoon of cinnamon 
  • 1 teaspoon of powdered/grounded ginger
  • 1/2 teaspoon of nutmeg
  • 1/8 teaspoon of cloves
  • 1/8 teaspoon of cardamom
  • 3 eggs 
  • 15 oz of pumpkin purée 
  • 1/4 cup of evaporated milk 
  • 2 pie crusts 
  • OPTIONAL: Whipped cream

1. Cut your pumpkin in half, scoop out pumpkin guts ( stringy part and seeds ) and save seeds for roasting if you would like to. 

2. Dry off your half’s of pumpkin and wrap open side of pumpkin in tin foil

3. Pre heat oven to 350° F and place pumpkin half’s and seeds inside for 2 hours TIP: you are going to want to put the pumpkin half’s on a baking sheet to make it easier for taking out of the oven 

4. Mix all of your dry ingredients into a bowl while sifting each one as you add it to the mixture so that there are no clumps and you get even spicing, make sure to mix thoroughly so all spices are combined 

5. Once your pumpkin is done roasting in the oven take it out carefully and scoop out liquid in pumpkin then scoop out pumpkin inside, this should be very soft so scooping inwards with a spoon to get as much of it from the skin would work and place into a bowl

6. Mash pumpkin insides until you get most of the big chunks out this is to even it out a bit 

7. Mix in your eggs and evaporated milk into the pumpkin insides until combined 

8. Combine dry mixture with wets in a bowl and Mix with a hand or bowl mixer 

9. Mix until fully combined and is a bit smoother color should be even, an indicator that spices are evenly distributed, mixture will not be completely smooth, not a liquid should be some texture here and there but mashing should have gotten rid of big chunks 

10. Scoop the mixture into the pie crust molds and leave around 1/2 a centimeter of space from the pie filling to the pie crust edge 

11. Make sure to not wet pie crust edge and pre heat oven to 400° F 

Ingredients:

  • 1 cup brown sugar
  • 1 tablespoon flour
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon 
  • 1 teaspoon powdered/grounded ginger
  • 1/2 teaspoon nutmeg
  • 1/8 teaspoon cloves
  • 1/8 teaspoon cardamom
  • 3 eggs 
  • 15 oz pumpkin purée 
  • 1/4 cup evaporated milk 
  • 2 pie crusts 
  • OPTIONAL: Whipped cream

1. Cut your pumpkin in half, scoop out pumpkin guts, which include the stringy part and seeds, and save the seeds for roasting if you would like to 😋.

2. Dry off your pumpkin halves and cover the open side of pumpkin in tinfoil.

3. Preheat oven to 350° F and place pumpkin halves on a baking sheet in the oven for 2 hours.

4. Sift the dry ingredients into a bowl while. Mix thoroughly, so all spices are combined.

5. Once your pumpkin is fully roasted, take it out carefully, scoop out the liquid, and then the pumpkin insides. It should be very soft, so scooping inwards with a spoon to get as much of it from the skin would work. Place it into a bowl

6. Mash pumpkin insides until all the chunks are fully incorporated.

7. Mix in your eggs and evaporated milk into the pumpkin insides until thoroughly combined.

8. Combine the wet and dry mixtures into a bowl and mix with an electric mixer.

9. Mix until it’s fully integrated and appears mostly smooth with no big chunks remaining. The color should be even, indicating that spices are evenly distributed. 

10. Scoop the mixture into the pie crust molds and leave around 1/2 a centimeter of space from the pie filling to the pie crust edge.

11. Make sure not to wet the pie crust edge and preheat the oven to 400° F.

12. Place your pies into the oven once heated and bake for 55 minutes. They should have a dry, reasonably solid top and should not be runny on the inside. The inside should have still a somewhat mushy hold when done 

13. Once pies the pies have finished baking, place them somewhere to cool.

14. Your pumpkin pie can be served warm or cold, depending on your preference, and you can add whip cream if you like!

Enjoy!

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Sweet and Savory Roasted Carrot Recipe

INGREDIENTS

  • 1 bunch carrots
  • 2 TBS olive oil
  • 1 TBS salt (kosher preferred)
  • 1 TBS black pepper
  • 1 TBS DARK brown sugar
  • 1 TBS of either paprika or curry

Preheat your oven to 425°.

Grab the carrots out of this week’s Baskit. Wash them, peel them if you care, cut them lengthwise (hotdog style), chuck them in a bowl, and splash them with a couple of tablespoons of olive oil. Move the carrots around to ensure they have been well-coated.

In a small dish, combine one tablespoon salt (kosher salt if you’ve got it), one tablespoon black pepper, one tablespoon brown sugar (the darker, the better), and two tablespoons of either paprika or curry.

Chuck this mixture onto the carrots. Smush them around with a spoon or your hands to get the spices all over.

Spread the seasoned carrots into a single layer on a baking tray. Toss them in the oven for 20 minutes. They should be tender when you poke them with a fork and may need an extra 5-10 minutes (depending on how thick the carrots are).

The carrots will be sweet, salty, and spicy, and are confusingly delicious.