The temperature has dropped, the clouds have rolled in, leaves are changing, and the local coffee shop is advertising a cinnamon-pumpkin-spice latté. It’s Fall. Bizarre espresso drinks aside, this is a glorious season.
Nowhere is this more true than in New York, where folks are celebrating having made it through a ridiculously hot summer and a startling round of tornado warnings.
We’re pulling out our scarves and (finally) using our ovens again! In her Brooklyn apartment, artist Sarah Stern is already thinking about Pumpkin Pie. She recently produced these lovely You Are My Pumpkin Pie notecards, which can now be purchased right here on Fine Artichoke.
This print is fit to be framed, but also comes with a lovely kraft envelope for correspondence. We’ve packaged them in threes so you can keep one for your collection, and give the other two to your nearest and dearest at Thanksgiving dinner. Who says cards are just for Christmas?
And just to sweeten the whole deal, Sarah’s also passing along her treasured recipe for classic Pumpkin Pie. “I love this classic pie so much,” she tells us, “that I actually forced my boyfriend to eat it when I first met him, even though he insisted he was not a fan of pumpkin pie. That was just beyond my comprehension!”
Indeed. Happy Fall from Fine Artichoke! Now get makin’ some pie!
Sarah Stern’s Classic Pumpkin Pie
1 (15 ounce) can pumpkin
1 (14 ounce) can sweetened condensed milk
2 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 (9 inch) unbaked pie crust
Preheat your oven to 425 degrees F. Whisk the pumpkin, sweetened condensed milk, eggs, spices and salt in a medium bowl until smooth. Pour into the crust. Bake for 15 minutes.
Reduce the oven temperature to 350 degrees F and continue baking 35 to 40 minutes (or until knife inserted 1 inch from crust comes out clean.) Let the pie cool.
Don’t forget the whipped cream!