This week I take you through how I make pumpkin spice, and pumpkin pie. It's finally getting cold, it's time to think about the holidays and baking! My pumpkin spice is really the business, and you can modify it to your heart's content. This recipe makes a lot, so I've been putting it in everything, coffee, soup, anything. To make it: 1 3" stick of cinnamon (1 1/2t) 1/3 of a nutmeg, make sure it's a fresh one (1/2t) 18 or so fat Allspice berries (1t) 4 cloves (1/4t or less) 6-8 black pepper corns, I used tellicherry (1/4t or less) 1/4t ground ginger Give them a quick toasting, and then grind them up. If you can't get whole, use the measurements in parentheses. Keep the spice mix stored in the cupboard and it can last you until spring. I make a pie crust, and I will be doing an in depth method on pie crusts, but this is my simple, standard version of a pate brisee. 2 1/2c all purpose flour 1t salt 8oz (2 sticks) extremely cold unsalted butter, cubed 2oz vodka stored in the freezer until use Small container of ice water, you'll need between 2 and 4 tablespoons Flour and salt together in a bowl, toss in the butter and massage with your fingertips until you get a sandy mass that looks like bread crumbs and will hold together when you press it. If it gets hot, put it in the freezer for a few minutes. After the butter is in, rest it in the freezer for 10-15 minutes, then pour in the ice cold vodka, and a couple tablespoons of water, mix together. It should come together, if not, sprinkle a little more water in. If it starts to come together, you have plenty of water, and just press it all into a ball, wrap in plastic wrap, and rest for 30 minutes in the fridge. Roll out, put it into your pie pan, fold the excess under the lip, and use that extra dough to flute your crust edge. Put it into the freezer a half hour and then blind bake with pie weights for 30 minutes at 350F. Take it out, and give it a light egg wash along the inside and bottom, but not the crust. Then back into the oven for 5 minutes. Finally, we ge to the pie. You DON'T need to start from a pumpkin. That can of Libby's pumpkin puree is fantastic. If you can get a good pumpkin though, use it. 15 oz pumpkin puree 12 oz can of evaporated milk 1 1/4c packed dark brown sugar (Light if you prefer) 3 XL eggs (Recipes are generally for Large, work better with XL) 1 1/2t vanilla extract 1T cornstarch 2t. rounded pumpkin spice (up to 1T if you want) 1t salt Preheat your oven to 400F Mix the dry together, then add in the liquids and whisk well until smooth. Pour the custard into the pie crust, and bake in the center of the oven for 45-55 minutes, take it out when the center is still wobbly, but the edges are set. Let it rest for 4+ hours, or overnight. Then enjoy it! This is the quintessential holiday dessert, and easy to make, I hope you enjoy it. This is the first of my Thanksgiving/ Holiday series.