After church on Sunday, Teddy and I came home, and had something for lunch – Pasta Roni, I think. Anyway, normally I would take a nap on Sunday afternoon, but this one, this one I didn’t. We were to have a church social that night, and I was looking forward to making something with the pumpkin I cooked and pureed. I’d seen a recipe mentioned over on OhioFarmGirl’s blog for pumpkin burgers, which she says is essentially sloppy joes with pumpkin puree added, and that intrigued me. She had a link to the recipe, and I followed it! The link that is, not necessarily the recipe *tongue in cheek*

This is the link to the recipe, but since I made some changes, I’m going to list the actual recipe given and what I did, too

NOTE: Because I was taking this to a church supper, I doubled it – quantities listed reflect the doubled amount

Ingredients – Original Recipe/What I Did

  • 3 pounds ground beef / approx 1-1/2 lb lean ground beef, approx 1-1/2 lb ground venison
  • 2 medium onion, chopped / 1 onion nearly pureed, 1 finely diced
  • 2 (12 ounce) bottles chili sauce / 1 (12 oz) bottle chili sauce
  • 2 (10.75 ounce) cans condensed tomato soup, undiluted / 1 pint jar home-canned tomato sauce ๐Ÿ˜€
  • 1 cup canned or cooked pumpkin / same
  • 2 teaspoons salt / same
  • 1 teaspoon pumpkin pie spice / conglomeration ofย  cinnamon, ginger, cloves (out of nutmeg)
  • 1/2 teaspoon pepper / same
  • 12 hamburger buns, split / store was out of burger buns, got hot dog buns instead – less messy!
  • I added big spoonful minced garlic from a jar, and approx 1/2 cup brown sugar

Original directions – In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the chili sauce, soup, pumpkin, salt, pumpkin pie spice and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Serve on buns.

What I did – In a small stock pot, cook meat, onion, and garlic until meat is no longer pink; since I used very lean meat and venison, there wasn’t anything to drain. I added the chili sauce, tomato sauce (wasn’t sure how spicy the joes would turn out, and I knew this would give me the ability to season to taste; also tomato soup leaves a distinct “tomato soup” taste that I wanted to avoid), pumpkin, seasonings, and sugar. Simmered for at least 2 hours, uncovered – except for the splatter screen, served with hot dog buns.

Good laugh at my expense: Mama was having lunch at my sister’s. As I started cooking, I unscrewed the ring off my beautiful jar of home-made with basil and oregano from my garden tomato sauce. Then I went to open it. Ummmmm, yeah. I know the point is for the lid to stay stuck, but how do I get in it when I’m ready to open it? So I call my sis, and after she’s done laughing at me, she tells me to get a butter knife and carefully pry it off. Mama tells me later that sis got off the phone and immediately went into “you won’t believe what Bephie just asked me!’ She also told me (and I prefer this better) to use a coke-bottle/beer-bottle opener.

Back to regularly scheduled blog post: Brought leftovers home from church, put half in fridge, half in freezer – it freezes beautifully, btw, in freezer safe jelly jars.

Variation on serving I’m enjoying as I type: buy (I know, I know, the goal is sustainability and sufficiency, just work with me here) some crescent roll dough – store brand is fine. Place about 1/2 of a tableware soup spoon at the wide end, sprinkle some colby/jack mix the rest of the way down the triangle and roll up carefully starting at wide end doing your best not to spill contents. Bake as per directions on the can. This is SO much better than I even imagined it would be ๐Ÿ˜€

(We won’t discuss that this variation was discovered because the store brand crescent roll dough is either: 1) too sticky or 2) I couldn’t roll it out flat enough or 3) combination of both, and it didn’t work well with my new Tupperware Empanada maker, even though the directions said feel free to try crescent roll dough. Okay, so we did just discuss it. Not happy that the empanada experiment failed, but loving that the other turned out so well!)

Back to Sunday afternoon – Mama decided to get in on the pumpkin action too, and wanted to make a pumpkin casserole similar to sweet potato casserole. But since the pumpkin I cooked is not a pie pumpkin, it tastes very “vegetable-y” (and this from Mama, who likes all her veggies!) instead of “pumpkin-y.” So we created what we call “Autumn Yum” – this one isn’t exactly a recipe because there’s no way it could be duplicated exactly as proportions were not measured. Pumpkin puree, honey, various pumpkin spices, apple cider, apple butter, and topped off with the streusel topping from Betty Crocker’s Apple Crisp recipe (look it up in your cook book or go to the website). The oatmeal in the streusel was the perfect counterpoint to the creaminess of the puree and apple butter!

Now, for the piece de resistance – Apple Butter Pumpkin Pie! Oh. My. Goodness. This is AMAZING! Even if I resort to buying a can of Libbey’s pumpkin puree, THIS is the recipe I will be making with it. ME, “miss pumpkin pie must be the recipe on the back of the Libbey’s can or it’s not really pumpkin pie.” And did I mention it has a streusel topping? With pecans? Yeah….. And it’s even better with a cup of coffee eaten for breakfast ๐Ÿ˜€

Note: as you’re reading this blog, just want to make sure you’re pronouncing the words correctly. Unless you have an outhouse, pecan is pronounced “PEA-can” not “puh-CAHN.” Why the exemption? Well, because the pee can is what resides under the bed so as not to have to go outside at night to go potty. And I can poke fun because I’ve resembled that remark ๐Ÿ˜‰

Back to the pie recipe – I DO recommend baking it more like the Libbey’s recipe, however, by cranking the oven temp up to 400-whatever degrees for 15 minutes, then down to 350* for 45-50 minutes. My pie was still very jiggly/wiggly in the middle at the end of 55 minutes in a preheated 350* oven, which is how I happen to have leftovers to enjoy for breakfast. I had to just turn the oven off, leave the pie in there, and go on to church without my pie to share ๐Ÿ˜ฆ But I love that you can do that with pumpkin (guess maybe all custard based pies) – if it’s not done, just turn the oven off, and let it sit in there will the oven cools down instead of constantly checking and re-checking and worrying about it burning. (Can you tell I’ve done this before?)

The church social went very well, but I won’t say any more than that, or I’ll be going into Glorious Sunday, part 3. Which I promise, will be coming soon, along with (I realize I didn’t blog about) home-canned tomato sauce, and the blueberry syrup I made this week (looks a little thin to me, but my “sis” says it’ll still taste just as good), and I’m making a sugar/sweetener free batch of apple butter, and getting my etsy store up and going. (It’s up/created, it’s just not going yet.) But it’s my bed time, and my pillows are singing their siren song. So that will all have to wait until I can find some more free time to type!

God bless ๐Ÿ™‚