It's that time of year again. Actually, the height of the pumpkin season has probably come and gone but here are a few of the recipes I tried this year. All in all they were very well received with a big honorable mention going to the Pumpkin Soufflé. My daughters asked me to make it over and over again which was a pleasure because it is so simple.
Here is the classic pumpkin pie. Dot the infused crème fraîche on the filling and then drag a toothpick through it to create a heart shape before baking. You can do better than this one by making the dots more regular in shape and following a pattern.
Also, try to use a pie dish with a removable base so that you can easily remove the whole pie to put on a stand - this looks very nice and is easier to cut.