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Bonnie Aeschliman:

  • Published Wednesday, Nov. 14, 2012, at 7:55 a.m.


To substitute pumpkin pie spice in this recipe, you would omit the listed spices and add 1 1/2 teaspoons pumpkin pie spice.

Makes 1 9-inch pie.

1 unbaked 9-inch pie shell

2/3 cup granulated sugar

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground cloves

2 eggs, plus 1 egg yolk

1 15-ounce can pure pumpkin

1 1/2 cups cream (or evaporated milk for fewer calories)

1 cup pecan halves

Whipped cream, as a garnish

Preheat oven to 450 degrees. Place oven rack in lower one-third of oven so bottom crust will brown.

Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs and egg yolk lightly in a large bowl. Stir in pumpkin and sugar mixture. Gradually stir in cream. Pour into pie shell. Arrange pecans around edge of pie.

Place pie on bottom rack in preheated 425-degree oven for 15 minutes. Reduce temperature to 350 degrees. Bake for 40 to 50 minutes or until pie tests done (knife inserted 1-inch from edge comes out clean).

Serve warm or chilled with whipped cream.

THE WICHITA EAGLE — Nov. 14, 2012

After fall’s first frost, pumpkin is in the limelight.

Starting with Halloween’s jack-o’-lanterns, we move swiftly into showcasing pumpkins in our fall decorations. Even the color “pumpkin” has made its way into the fashion industry. You may appreciate pumpkins in fall decor or enjoy sporting the color pumpkin in your wardrobe. But my favorite way with pumpkin is to eat it.

Before we get to the questions for this week, I would like to invite you to stop by Cooking at Bonnie’s Place, 9747 E. 21st St. North, Suite 139, from 10:30 a.m. to 1 p.m. Saturday. I will be autographing my cookbook “Cooking With Bonnie: Farm to France” and providing samples of Ultimate Cranberry Bars, a delicious and beautiful cookie that you will love and is perfect for the holidays, along with other goodies. I would love to meet you and answer any of your cooking questions.

While you are in Cambridge Market, I know you will enjoy visiting the Assistance League of Wichita’s Gingerbread House and having children’s pictures taken with the gingerbread boy. This event will be a fun activity to kick off the holiday season.

Now, here are the questions that our readers are pondering this week.

Q. What is pumpkin pie spice? Can you substitute pumpkin pie spice for the spices called for in pumpkin pie recipes? If so, how much would you use?

A. Pumpkin pie spice is a blend of spices customarily used in pumpkin pies and cakes. The advantage is that it is more economical to purchase a small container of pumpkin pie spice than purchase multiple spices to make one recipe. To determine the amount to use, simply add all the spices together to get the total measure of spices. Then measure that amount of pumpkin pie spice.

Q. I am taking a pumpkin pie to a Thanksgiving gathering. I would like to make one for this event. Could you share a good recipe that is not too complicated?

You’ll find an accompanying recipe that I often make for my family. It is easy and very delicious.

Bonnie Aeschliman is a certified culinary professional who owns Cooking at Bonnie’s Place in Wichita. For more information, call 316-425-5224 or visit cookingatbonnies.com. To submit a question to Bonnie, e-mail her at bonnie@cookingatbonnies.com.

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