Mistress Talia: a sadistic domme

Cooking is my primary non-kinky pleasure (this works out well as Talia's hobby is gardening), so I decided to add a recipe section to my blog.

This first recipe is for the absolute yummiest pumpkin pie you have ever tasted. I start with prepping a whole neck pumpkin (see image). You will get enough pumpkin for a whole bunch of pies. I usually do 2 or 3 pumpkins and freeze it and have enough to make pies all year. Note: it is unsafe to can pumpkin because it is too thick to reach the appropriate temperature to kill botulism even in a pressure canner, so you must freeze it.

This is extra work versus using canned pumpkin, but it's worth it cause the pie is so good. You can make it easier by prepping the pumpkin while you're cooking other meals.

pumpkin preparation

roast the pumpkin

Poke some holes in the pumpkin with a fork, put it on a baking sheet and roast at 350 for about an hour, until a fork stuck it in shows it's softened through. Let cool until the next day.

caramelize the pumpkin

Cut the pumpkin in half, discard the seeds, and scoop the meat out of the skin. Put the pumpkin in a dutch oven over medium heat (try to get any liquid off the baking pan into there too). Once the liquid starts to simmer, reduce heat to low and let cook until the liquid is evaporated off and the pumpkin caramelizes (turns dark). This will take several hours, and you do need to keep an eye on it and stir every so often.

freeze pumpkin

The recipe calls for 1 3/4 cups of pumpkin, so you might want to freeze it in that amount. I have a great pumpkin custard recipe I make that takes 1/4 cup, so I freeze the pumpkin in 2 cup batches, planning to make both a pie and a custard every time I thaw a batch. (Also, 2 cups is what I use to make 3 loaves of pumpkin bread.)

pie crust

The crust isn't as important in this pie as in some, so if you want to save time, you could just buy a pre-made pie crust.

ingredients

• 3/4 cup whole wheat cake flour
• 1/4 cup whole wheat bread flour
• 1/2 tsp lite salt
• 3 TB cold butter
• 3 TB cold lard
• 3-4 TB ice water

method

1. Mix together flours and salt in bowl.
2. Cut in butter and lard until the fat particles are pea-sized using a pastry cutter or two butter knives.
3. Add water a tablespoon at a time, and mix gently by hand, until it just holds together in a dough.
4. Wrap dough in plastic wrap and chill in refrigerator for 2 hours or overnight.
5. Place dough between two pieces of wax paper to form a "sandwich" and roll out into a circle a couple inches larger than your pie pan.
6. Peel off top piece of wax paper; if wax paper doesn't peel off easily, put in freezer for a minute.
7. Put wax paper back on top of the dough and turn the "sandwich" over.
8. Peel off other piece of wax paper and place pie tin upside down on crust.
9. Turn "sandwich" with pie tin over to place crust in pan.
10. Adjust crust in the pan gently, being careful not to stretch it.
11. Use sharp paring knife to trim crust to pan.
12. Use fork to makes indentations around edge of pie crust.
13. Refrigerate until ready to bake, or for at least 10 minutes.

pie filling

ingredients

• 1 3/4 cups cooked pumpkin
• 3/4 cup sugar
• 1/2 tsp lite salt
• 1 tsp cinnamon
• 1/2 tsp ginger
• 2 eggs, beaten
• 1 cup heavy cream
• 1/2 cup milk
• 1 pie crust

method

1. Preheat oven to 400 degrees.
2. Thoroughly mix pumpkin, sugar, salt, cinnamon and ginger in medium bowl.
3. Add eggs, cream and milk to pumpkin mixture and beat until smooth.
4. Pour into unbaked pie crust and place pie shield over crust (optional).
5. Bake for 25-30 minutes, until knife inserted into center comes out clean.
6. Completly cool before cutting.

whipped cream

This pie is quite yummy even without topping, but if you want some, DON'T ruin it with some fake stuff, make real whipped cream.

ingredients

• 1/2 cup heavy cream
• 1/2 tsp vanilla extract
• 6 TB sugar

method

1. Put your beaters and a metal bowl in the freezer for a half hour (keeping the cream very cold is how you get whipped cream and not butter!)
2. Beat cream in metal bowl with either stand mixer, hand-mixer or eggbeater until it begins to thicken.
3. Add vanilla and sugar and beat until it's whipped cream.
4. Gently spread whipped cream over pie with spatula before slicing.

Enjoy your pie and HAPPY THANKSGIVING!