Eating pumpkins – RECIPES continued

As promised I will divulge a pumpkin dessert recipe that is tried and true.  I have learned that when I bake this for a gathering I just bring printed recipes with me because it has been a proven crowd pleaser for years.

 I first ate this dessert at a holiday shower and the hostess was kind enough to share the recipe with me.

   Having only have a handful of  “everybody loves this”  recipes,  I am so delighted to share this one with you.

 First, I want to talk about the results of my first batch. Even though . . .

the dessert is so delicious that my husband and son ate the entire pan of it .  After all the praises I’ve been singing, you  are probably thinking to yourself  “not surprised“, right?

But here’s the back-story: It was only after I placed the pan in the oven I noticed the eggs were still on the counter.

Panic attack!

I grabbed that baby out of the oven, scraped off the topping, whisked up the eggs and poured them into the pumpkin filling – or tried to, anyway.  I sort of had to poke it in.  Then I replaced the topping and set the timer.


Have you ever seen scrambled eggs streaming, like olympic ribbons, through a pumpkin pie?

It’s not pretty.

The pumpkin was thick and gooey. The crust was soggy and saturated from the combination of over weight pumpkin and egg shrapnel.  However, all was not lost! T he  topping was still crunchy and pretty good. I left it on the counter while I headed back to the grocery store.

Hey – it’s not like I served it to them or forced them to eat it.

No! They just sneaked a piece now and another later – until it was gone.  They loved it!

 Now you know I speak the truth when I repeat: this is a good recipe.

Okay, no more stories. Here is the recipe. 


Seriously, you will want to smooch me for this one! 

Plus, today you get a bonus.  No – a double bonus!

Here are TWO ideas for pumpkin recipes sent to me by one of my readers, Chondra!  Thank you SO much!

This first one she says, “is the best of both worlds: pumpkin pie and pecan pie, combined!”  Tempting, indeed.

Here is the second recipe she sent and said it’s from another blog “Spoon Fork Bacon”! You just get the feeling it will be scrumptious. Thanks again , Chondra for sending these recipes to my lucky readers.

Pumpkin Butter

Makes 3½-4 cups


1 (29 ounce) can pumpkin puree

1 cup 100% apple juice (unfiltered pressed apples are best) ¾ cup granulated sugar

1/3 cup light brown sugar

¼ cup pure maple syrup

2 ½ teaspoons ground cinnamon

2 teaspoons ground ginger

¼ teaspoon ground nutmeg

¼ teaspoon ground cloves

¼ teaspoon all-spice

1. Place all ingredients into a medium pot and place over medium heat. Stir.

2. Allow the mixture to reduce on medium to medium-low heat for 30 to 40 minute or until slightly thickened (the mixture will thicken more as it cools).

3. Transfer to sterilized jars and store until ready to use.

4. Serve over toast, muffins, scones, etc.


Dianne Ross

Interior Designer / Phelan’s Interiors


Month 2 of a love affair with pumpkins – Let’s eat!



We have now entered the second half of pumpkin madness in the USA! The illuminated version of the pumpkin – Jack o Lanterns, which I love , are gone and now we can get down to the serious business of eating pumpkins!  I think I love this tradition even more. 


We have carved out pumpkins and decorated with them, so what does November offer?  We eat them!  Today and maybe next week I am going to share delicious ways to eat pumpkins, aside from  the iconic pumpkin pie.

This is Pumpkin Bisque.  All I am going to say is, “Yum.”

Pumpkin Bisque Cooking time:25 minutes

 2 tsp (30 mL) olive oil

 1 small onion finely chopped

 3 cloves garlic, minced

 1 small sweet potato (about 6 oz / 170 g), peeled and thinly sliced

 2½ cups (625 mL) water

1 can (15 oz / 416 g) pumpkin purée

1 tbsp (15 mL) light brown sugar

1 tsp (5 mL) salt 3/4 tsp (3 mL) ground pepper

 ½ tsp (2 mL) rubbed sage

1 cup (250 mL) fat-free half-and-half

 2 tbsp (30 mL) grated Parmesan cheese

 4 pinches cracked pepper

 Directions 1.Heat oil in large nonstick saucepan over low heat. Add onion and garlic, and cook, stirring frequently, until onion is tender, about 5 minutes.

2.Add sweet potato and 1½ cups (375 mL) of the water to pan. Bring to a boil. Reduce to a simmer, cover, and cook until sweet potato is tender, about 10 minutes.

 3.Stir in pumpkin purée, brown sugar, salt, ground pepper, sage, and remaining 1 cup (250 mL) water, and bring to a boil.

 4.Reduce to a simmer, cover, and cook until flavours have blended, about 5 minutes. Working in batches if necessary, transfer to food processor and purée until smooth. Return to saucepan and stir in 3/4 cup (175 mL) half-and-half. Cook until heated through, about 2 minutes.

5.Spoon into soup bowls. With a spoon, drizzle remaining half-and-half over soup. Use the tip of a knife to create a pattern.

6.Sprinkle Parmesan and cracked pepper on top. Serve with Italian breadsticks and follow with roast poultry and steamed spinach.

On a personal note, I ate a version of this in New Orleans at Emril’s and he added bourbon. Bam!

Let’s hear it for the pumpkin!

Next week I’ll share a fabulous “pumpkin pie” cake recipe. You’ll thank me.

If you have an unusal, tasty pumpkin recipe please send it to me!

Let’s spread the joy!


Dianne Ross

Interior Designer / Phelan’s Interiors


Edible, beautiful design, featuring summer berries

Because we have waited sooo long for summer to arrive this year I wanted to change the focus here a bit.  Instead of interior design I’m in the mood for another recipe and another take on design.

The delicious images you are seeing are all different takes on how to “design” a berry trifle. Inspirational flavors are always a great blend with inspirational presentation.

It’s all the same in the design world – instead of using furniture and accessories, today we are using berries, whipping cream, lemons and glass vessels. . . edible design.


Each  “designer” has her unique way to mix the ingredients and to display   them. More summer inspiration for you!


The Recipe

as published in Kravet Inspired . news magazine



1 pint blueberries

1 1/2 pint raspberries

1 pint strawberries, halved

3 TBS sugar, adjust for the sweetness of the berries

1 1/2 tsp cornstarch

1 tsp vanilla

4 TBS sugar

1 quart whipping cream

10 ounce jar of lemon curd.

Pound cake loaf sliced to your personal specifications.

Cook the berries, 3 TBS sugar and cornstarch slightly in a saute pan just until the berries start to burst. Some sauce will start to form.

Beat the vanilla and whipping cream until soft peaks form. Gently fold in the lemon curd. FYI – I lovelovelove lemon curd!

Start layering  in your  favorite glass bowl: 1/4 whipping cream mixture, 1/3 pound cake pieces, 1/3 berries. Continue to play. 



Continue to design,






Dianne Ross

Interior Designer / Phelan’s Interios