Bear River Homemaking

Fresh Pumpkin Pie! The first of the season!! Tip: use a cheese cloth to remove extra moisture from the fresh pumpkin puree (which I didn’t 🤦🏽‍♀️) to have less liquid in the filling! Here’s the recipe: 🥧 Fresh Pumpkin Pie

First, make the pumpkin purée. Heat your oven to 400°F. Wash the pumpkin, cut it in half from stem to bottom, and scoop out the seeds and stringy center. Put the halves cut-side down on a parchment-lined baking sheet and roast for about 35–50 minutes, until a fork easily slides through the flesh.

Let it cool enough to handle, scoop the soft pumpkin away from the skin, and blend or food-process until completely smooth. If the purée seems watery, let it drain in a fine-mesh strainer or cheesecloth for 20–30 minutes. You want it about as thick as canned pumpkin.

For one 9-inch pie

You’ll need 1¾ cups fresh pumpkin purée, 2 large eggs, ¾ cup packed brown sugar, 1 cup evaporated milk (or heavy cream for a richer pie), 1½ teaspoons cinnamon, ½ teaspoon ground ginger, ¼ teaspoon nutmeg, ⅛ teaspoon cloves, ½ teaspoon salt, 1 teaspoon vanilla, and one unbaked 9-inch pie crust.

Whisk the pumpkin, eggs and brown sugar together until smooth. Add the milk/cream, spices, salt and vanilla and whisk again. Pour into your unbaked crust.

Bake at 425°F for 15 minutes, then—without removing the pie—reduce the oven to 350°F and bake another 40–50 minutes. It’s ready when the edges are set but the very center still has a slight jiggle when you gently move the pie.

Let it cool completely for at least 2–3 hours before slicing. The filling continues setting as it cools.

And don’t throw those pumpkin seeds away! Rinse them, dry them, toss with a little butter/oil and salt, and roast them for a snack. 🎃

Cheese Ravioli Lasagna!! Comforting, Delicious, and Easy! Enjoy! Here’s the recipe:

Ingredients

* 24 oz fresh ravioli
* 32 oz marinara sauce
* 2 cups cottage cheese (or sub for another 16oz ricotta)
* 16 oz ricotta
* 2 cups shredded mozzarella
* 1/3 cup grated Parmesan
* 1 lb ground meat (I prefer Italian sausage)
* 1 tsp cumin
* 1 tsp chili powder
* 1/2 tsp paprika
* 1/2 tsp garlic powder
* 1/2 tsp onion powder
* Salt & pepper, to taste
* Optional: fresh basil, red pepper flakes, or spinach
Ravioli Bake

1. Preheat oven to 400°F (200°C).
2. Brown the ground meat in a large skillet. Add:
* 1 tsp cumin
* 1 tsp chili powder
* ½ tsp paprika
* ½ tsp garlic powder
* ½ tsp onion powder
* Salt and pepper to taste
3. Stir the marinara sauce into the cooked meat.
4. In a medium bowl, combine:
* 2 cups cottage cheese
* 16 oz ricotta
* A pinch of salt and pepper
* A little garlic powder (optional)
Fold in chopped spinach if using.
5. In a greased 9×13-inch baking dish, layer:
* 1 cup meat sauce
* Half of the ravioli
* 1 cup cheese mixture
* 1 cup shredded mozzarella
Repeat the layers with the remaining ingredients.
6. Sprinkle the ⅓ cup grated Parmesan evenly over the top.
7. Cover with foil and bake for 25–30 minutes, or until hot and bubbly. (If you use frozen Ravioli, increase cook time!)
8. Let cool for 5–10 minutes, then serve.

Optional additions: Fresh basil, crushed red pepper flakes, or spinach mixed into the cheese layer.