Halloween is a favorite for both kids and adults. While my munchkins love the trick or treating, costumes, and candy galore; we all relish pumpkins – from picking them at farms to baking them in goodies. I’m also glad that the wee goblins get plenty of vitamins, antioxidants, minerals, and fiber from this shapely Fall gourd.
Here’s a pumpkin pie recipe we want to share with Beauty News NYC readers. It is tasty, nutritious and quick to make. (Ladies, you’ll have time to primp and prep for grown-up bewitching fun later.) It is also easy for the kids to help – unless they decide to fling the pumpkin filling on your backsplash to see if the goo sticks. Oh I digress,
here you go:
2 cups canned pumpkin
¾ cup sugar
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon ginger
¼ teaspoon cloves
1 2/3 cups evaporated milk
1 9-inch unbaked pastry pie crust. (I buy it since “making crusts” is not my forte. Anyway, we have a party coming up, so don’t want to waste time here.)
Heat the oven to 425°.
Beat the eggs lightly, adding the other ingredients while beating the mixture.
Pour into the pie crust.
Bake for 15 minutes, then reduce the oven temperature to 350°.
Continue to bake for another 40 minutes, or until a knife inserted into the middle of the pie comes out clean. Please note, this time works well on my GE Profile oven. Since ovens vary, bakers may need to add another 5 minutes. Use those knives!
My family prefers our pumpkin pie really chilled, so we store it in the refrigerator over-night. We also like devouring it naked, but topped with vanilla ice cream and/or sweet whipped cream is yummy too.
Pies are done and the kiddies are sleeping in bed. Now we deserve some adult spooky cocktails to unwind or rev up the celebration. Compliments of AGWA de Bolivia, a unique cocoa leaf liquor, stir these two signature Halloween cocktails in your cauldrons:
Machu Picchu Bloody Mary:
Ingredients: 2 oz. AGWA, 3 drops tabasco sauce, 3 oz. tomato juice, 1 dash of pepper to taste, 1 lemon juiced, 1 dash of salt to taste, t/2 ts Worchester sauce.
Preparation: Shake with ice and strain into old-fashioned glass over ice cubes. Add a wedge of lime if desired.
Ingredients: 8 Basil leaves, 12.5 ml Pallini Limonchello, 37.5 ml Martini Miller’s Gin, 25 ml AGWA, 25 ml pure apple juice, vanilla sugar.
Preparation: In a chilled Boston glass place 7 Basil leaves, fill with crushed ice, drizzle with Limonchello and stir.
Strain off Limonchello. Add 3 other liquids and stir to taste. Rim the martini glass with a lime wedge and sprinkle vanilla sugar on outside only. Strain Boston contents into glass and serve.
AGWA is distributed widely across NYC by Empire Merchants and can purchased at Astor Wine and Spirits
(399 Lafayette Street) and Columbus Circle (1802 Broadway); or online nationwide at http://www.shoppersvineyard.com.
Eat heartily and drink responsibly, my gorgeous friends.