Pies, that’s another thing I’ve been doing lately.
Cranberry Brown Sugar Custard Pie
a wonderful experiment these are not strongly pumpkin but a hint of the pumpkin is there, using almond meal tends to leave breads a little flat so I added the gluten, you could also use bread flour.
In Microwave,heat milk and butter together in 20 second bursts until butter is nearly melted (120-130 degrees). In a mixing bowl add pumpkin, sugar and salt. Add milk mixture, egg and yeast. Beat until well combined.
In separate mixing bowl, combine flour and almond meal. Add half of flour mixture to the pumpkin and mix for 3-5 minutes. Add remaining flour and mix thoroughly (dough will be very soft). Turn into lightly oiled bowl, then oil the surface of the dough lightly.
Cover and let rise in warm place until doubled, about 1 hour. Punch dough down. Turn onto floured surface. Knead until you form a smooth dough that is easy to handle. On lightly floured surface, roll dough into 12×10 inch rectangle.
In small bowl, combine brown sugar, almond meal and cinnamon. Brush surface of dough with melted butter and sprinkle with brown sugar mixture. Beginning with long side of dough, roll up jellyroll style. Pinch seam to seal. With sharp knife, cut roll into 12 1- inch slices. Place rolls in an oiled 9 x 12 inch baking pan. Cover and let rise until nearly doubled(30-45 minutes).
Bake rolls at 350 degrees for about 20 minutes or until golden. Drizzle? with cream cheese frosting. Makes 12 rolls.
Mix softened butter and cream cheese until creamy. Add milk and Vanilla, incorporate well. While mixing add the confectioners sugar, salt and pumpkin pie spice in batches and continue to mix until smooth.
I took one small pumpkin, stabbed it a few times and put it in the oven at 350 degrees for 40 minutes. I felt kinda bad as I had named the thing Horus. Then cut it into quarters, gutted and skinned it. Placed the flesh in a blender and the guts in a bowl then made myself a pumpkin spice coffee with a tablespoon of the puree and condensed sweet milk and pumpkin pie spice, also I made pumpkin whipped cream for the top.
Pumpkin Face Mask
2/3 cup Pumpkin Puree
.5 oz Jojoba Oil
.5 ml of Oat Extract
Mix all ingredients until well blended, keep refrigerated and discard after 5 days or freeze into ice cube tray.
Pumpkin Spice Latte Moisturizing Face Scrub
1 cup of Pumpkin Guts and Seeds(roasted in pumpkin)
1/4 cup Sunflower or Almond Oil
1 pinch pumpkin pie spice
1 tablespoon coffee grounds
1 teaspoon honey
Add pumpkin guts, oil and pumpkin pie spice to blender and blend until most of the pumpkin seeds are in tiny pieces(this may take several minutes) Add pumpkin pie spice coffee grounds and honey and blend until well mixed. Keep refrigerated and discard after 5 days or freeze into ice cube tray.
Then for good measure I made some pumpkin spice soap with clear and shea glycerin soaps, paprika for color and oats.
I also tried out an Orange Honey soap with oats, the bubble wrap I used for the honey comb effect gave me trouble so it didn’t turn out quite like I wanted.