Smells like fall to me!

I think that I may have book ADD. Either that or I need to go to couples therapy each time I start reading a new book. I say this because I start novels and, after I'm about halfway, I pick up something else to read. Generally the original book is some great literary work, and the intermittent book is some piece of fluffy mind-candy. Example: I'm reading East of Eden (again). During this current read through, I have picked up at least three of my semi-crap fantasy books by Mercedes Lackey. Poor Easty, being thrown over for Bedlam's Bard floozies.

Yesterday I was incredibly bored, and that somehow morphed itself into me having a strong urge to bake a pie. Said pie has now been baked, and is cooling on a rack. The pumpkin pie recipe I used is below. Minus using the whole pumpkin; I just got a can of pumpkin puree.

• 1 small pumpkin, 2 1/2 lb.
• Pastry for a 9-inch pie
• 1/4 cup maple syrup
• 1/4 cup firmly packed light brown sugar
• 1 1/2 tsp. ground cinnamon
• 1 tsp. ground ginger
• 1/2 tsp. freshly grated nutmeg
• 1/4 tsp. ground cloves
• 3 eggs, beaten
• 3/4 cup half-and-half
• Sweetened whipped cream for serving

Preheat an oven to 350°F. Lightly oil a baking sheet.

Cut the pumpkin in half through the stem end and place, cut side down, on the baking sheet. Bake until easily pierced with a knife, about 1 hour. Let cool. Scoop out the seeds and fibers and discard. Puree the flesh in a food processor fitted with a metal blade until smooth. Measure out 1 1/2 cups; set aside. Increase the oven temperature to 375°F.

On a well-floured work surface, roll out the pastry into a 12-inch round. Transfer to a 9-inch pie dish and gently press into the bottom and sides of the dish. Trim the edges, leaving a 1 1/2-inch overhang, then fold under the overhang and crimp to form an attractive rim. Prick the bottom and sides of the pastry with a fork. Freeze for 10 minutes. Line the pastry with aluminum foil and fill with pie weights. Bake for 15 minutes. Remove the weights and foil and continue to bake until lightly golden, 10 to 15 minutes. Transfer to a wire rack and let cool. Leave the oven set at 375°F.

In a bowl, whisk together the pumpkin puree, maple syrup, brown sugar, cinnamon, ginger, nutmeg, cloves, eggs and half-and-half until well mixed. Pour into the baked pie shell. Bake until a skewer inserted into the center comes out clean, 45 to 55 minutes. Let cool for at least 30 minutes. Serve the pie with the whipped cream on the side.

I'm also trying out some mulling spices in apple cider, and the house smells like delicious. And some coffee filters tied up with cotton string work very well in lieu of cheesecloth.

Is that picture slightly creepy? Yes. Yes it is. Deal. I made dinner tonight too, but I neglected to take a picture of it. Be assured that it was delicious.