#pumpkin pieathon

[madamehearthwitch]

Let’s Summon Autumn With Pie

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So there was a post going around about pumpkin pie in two weeks and it being a summoning of autumn. And it got me thinking that we could do it for real. How fun would it be to have kitchen and hearth witches to be baking pumpkin pies all over the globe?

Any non-witches who want to join can simply bake a pumpkin pie and get excited for Halloween.

For those of us who practice kitchen and hearth witchery (and those who want to get into it) we can put all our intents and dreams for the coming season into the fall. And can also (if so inclined) try and work a little energy into bringing on some cooler temperatures (we’re melting here in the PNW, and there are wildfires running rampant everywhere).

Here’s my thought for dates: August 21-27 there will be a series of posts with recipes, and tips for practicing hearth/kitchen witchery. (if you’re interested in doing one of those posts, hit up my ask box with your idea!)

Then August 28 - September 6... We Bake!

Dates were chosen to coincide with the New Moon (a great time for intention setting!), and then working towards the final date on the Full Moon (see intentions manifest!)

(I couldn’t find a source for this image, please let me know if you have a proper source!)

[patissiereludwig]

Ginger Pumpkin Pie within a Cream Cheese Crust

The Crust

6.5 oz unsalted butter, at room temp

5.5 oz cream cheese, at room temp

3/4 tsp salt

1/2 tsp lemon juice

6.5 oz bread flour

Slowly combine the butter, cream cheese, salt and lemon juice, using the hook attachment.

Incorporate the flour, scraping down the sides of the bowl once or twice and mixing just until the dough comes together.

Refrigerate, covered, and use as you would traditional pie dough.

The Filling

unbaked pie crust

3 eggs

2 cups pumpkin puree

1 cup evaporated milk

1 cup sugar

1 tsp cinnamon

3/4 tsp ginger

1/4 tsp nutmeg

1/4 tsp cloves

1/4 tsp salt

3 to 4 tbsp crystalized ginger chopped into bit sized pieces (optional, they are a bit of a chew)

Prepare unbaked pie crust into 9 in. pie pan and decorate with your choice of edge. Scatter ginger pieces if using. Preheat to 375 degrees Fahrenheit.

In large mixing bowl with wire whip mix ingredients at low speed until well blended.

To avoid spilling pumpkin mixture, place pie pan on the oven rack and pour filling slowly into crust; carefully push back rack.

Bake 50-55 minutes until filling is set and knife inserted 1 in. from edge comes out clean; refrigerate.

[madamehearthwitch]

Pumpkin Pie Recipe

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Is there anything more iconic for autumn than a witch and pumpkins? Not around here, that’s for certain.

But let the pie summoning of autumn begin!

And I think we all know by now I’m terrible with dates and deadlines, haha. But the recipes are still coming. I personally plan to bake mine on Sept 6, the full moon. The posts and gathering of ingredients are my way of working up the energy and setting the intent.

This weekend I posted my easy pie crust recipe. And for this pumpkin pie we’ll be using the sugar-less version.

Ingredients:

can of pure pumpkin*

2 eggs

dash of salt

1 1/2 sweetened condensed milk**

spices: nutmeg, cloves, cinnamon, ginger***

pie crust (unbaked!)

Alright, apparently everything has notes...

* You want pure pumpkin, NOT pumpkin pie filling. You can also get a sweet (Cinderella) pumpkin and use that, but it’s usually more work than I have time for any time of year I make pumpkin pie.

** This is roughly equivalent to one can of the storebought stuff, which I use for convenience sake (see note about having time). But if you want a recipe for making your own, which I believe I will do this year: https://www.kitchenstewardship.com/recipes/healthy-homemade-sweetened-condensed-milk/

*** Any combination of these spices will work. You can swap out a generic pumpkin pie spice mix, but that only has one use, whereas the individual spices are used in many things. So I tend to avoid premade spice mixes in favor of having a well-stocked spice cabinet.

Method:

Preheat the oven to 425F with the rack in the middle.

In a medium saucepan, heat the can of pumpkin purée. (this eliminates the canned/metallic taste!)

Let the pumpkin cool, then whisk in the eggs, milk and spices.

Pour into the (unbaked) pie crust.

Cook for 15 minutes, then reduce heat to 350F and cook for another 35 min.*

* Cooking time can vary based on your oven, depth of the pie plate, etc. So insert a sharp knife into the pie about an inch or so from the edge. If it comes out clean, you’re done.

Let it cool fully to allow the custard to set.

Enjoy!

Getting Witchy With It

Pies are comfort food. As such, our intentions for the baking of it are less likely to be about getting rid of a cold, or cleansing, and more about the warm fuzzy feelings.

And specifically, for this, we’re focusing on helping to usher in autumn.

The things I’ll be focused on as I prepare it will be thanking Gaia for a bountiful summer and my thoughts of the harvest. The things I want to accomplish before the dark of winter.