Knit Night & Felting & Pie, Oh My!
October 20, 2009 § Leave a comment
Be Sweet is having a KNIT NIGHT at the Acupuncture Kitchen in San Francisco this Wednesday night from 7-8:30pm. Come with a project or pick up the basic stitches so you can make a fun scarf! Spread the word to your favorite Bay Area knitting friends. www.acupuncturekitchen.com/events.html.
With Halloween quickly approaching and the fall nip in the air here already, Be Sweet went searching for a cool and easy pumpkin pattern to ring in the season.
Knitty featured this free felted pumpkin pattern back in 2005 and it remains a seasonal favorite amoung knitters. Grab yourself some Thin Merino or Thick Merino (both felt up beautifully) or try something different like Ribbon Ball. While a tradiational pumpkin is always great, a knitted one will never go bad!
While your pumpkin is busy felting away in your washing machine, why not hop on over to Williams Sonoma’s free online recipie section? Our current favorite is their Classic Pumpkin Pie. Easy to make and extra delicious, this will have your knitting group asking for seconds! After all, what goes better with a cold night, your friends knitting together and your latest project in a delightful Be Sweet yarn than a slice of warm pie? Save a slice for us!
- 1 1/4 cups firmly packed dark brown sugar
- 1 Tbs. cornstarch
- 1/2 tsp. salt
- 1 1/2 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/4 tsp. freshly grated nutmeg
- 1/8 tsp. ground cloves
- 2 cups pumpkin puree
- 3 eggs
- 1 cup heavy cream
- 1/3 cup milk
- Prebaked and cooled deep-dish piecrust (see
related recipe at left)
Preheat an oven to 375ºF.
In a bowl, whisk together the brown sugar, cornstarch, salt, cinnamon, ginger, nutmeg and cloves. Add the pumpkin, eggs, cream and milk and whisk to combine.
Pour the filling into the prebaked piecrust and bake until the center is set, 60 to 65 minutes, covering the edges of the crust with aluminum foil after 30 minutes if they brown too quickly.
Transfer the pie to a wire rack and let cool completely, at least 2 hours, before serving. Serves 10.
Recipe © Williams-Sonoma Kitchen.