Thanksgiving is on the horizon so today I did a little prep for it. I baked up and then pureed the two pie pumpkins that have been waiting on the counter for just this holiday. My plan is to bake a pumpkin pie (natch) as well as a pumpkin cheesecake. The pie will be light and delicate. I like it like that, different than the denser pumpkin pies I admit to also readily enjoying. The cheesecake will be heavier, a thick creamy cylinder of deliciousness.
Once the pumpkins were out of the oven and cooled and pureed, I tossed the pumpkin seeds with a little oil and a little salt and roasted them up in the hot oven for a pre-dinner snack. They made a fine pre-dinner snack. While I turned those seeds in the oven, and while I whipped up dinner itself, I sipped my latest beer–a pumpkin ale, light on the spice.
I like a decent pumpkin ale but most of the ones I have tried are pumpkin spice ales, heavy on the cinnamon, cloves and nutmeg and hardly tasting of pumpkin. I created this beer to have an ale worthy of the squash moniker. It has a zip to it that makes me say Hmm as well as Mmm. Good stuff.
On another note, I finally (finally) planted the dang garlic. The last week has been crazy cold and things have begun to freeze up. Today, however, offered a warm enough window. I dug up one garden bed and popped in some bulbs saved from this year’s harvest. Hopefully they will appear as green shoots in the spring.
While I will have to wait many months for the garlic, next week I will get to enjoy a pumpkin pie, a pumpkin cheesecake and a fine pumpkin ale, all in one day. In the meantime, there are these toasted pumpkin seeds to polish off. You know, before they get stale.