Thursday, October 2, 2014

Autumn Time

For those of us in the Northern Hemisphere, Autumn, or you might call it Fall, started in September. Those of you in the Southern Hemisphere, well, you have to wait until March. To me autumn is really in October when the leaves are changing, and the rich colors of the deep warm and muted oranges and browns are shimmering over our mountains and valleys.

When I think of October I think of pumpkins.

And not Halloween.  

I just like pumpkins. Maybe, because I like the color orange, which reminds me of autumn. I like their color, the texture, the numerous sizes, and the splendor they add to our autumn d├ęcor. 

BUT, I don’t like to eat pumpkins, or any baked goodies with pumpkin. My family thinks I’m crazy, and I used to bake a pumpkin pie for the holidays. I should underline used to. Anyway, I thought I’d share pumpkin info with you.
I looked in the Farmer’s Almanac and found in the monthly digital magazine some information that might interest you. Did you know there are all kinds of pumpkins? Of course, we all know about the Jack Be Little pumpkin which is a miniature and can be baked for a treat – so they tell me.
There’s the Sugar Treat pumpkin used for cooking and baking, as well as the New England Sugar Pie pumpkin.
Then, you have the Livingston’s Pie Squash, Baby Pam, and the Autumn Gold and the large Magic Lantern which are good for carving. The cross between the Sugar Pie and the Jack O’Lantern, gives you the Spookie pumpkin. Don’t forget the giant pumpkins, Big Max and Big Moon. There’s more, but I’ll stop here.  Want more, go to

The Farmer’s Almanac even shared a pumpkin pie recipe – The Creamy Pumpkin Pie, found in The Old Farmer’s Almanac Everyday Baking on this site:

I’ll let you bake you own pie crust, or do like me, buy frozen ones. Here’s the important part…the filling…
  • 6 ounces cream cheese, softened
  • 3/4 cup plus 2 tablespoons sugar, divided
  • 2 large eggs plus 1 egg yolk, at room temperature
  • 1 teaspoon vanilla extract
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon nutmeg
  • 1 cup mashed or canned pumpkin
  • ½ cup light cream
Preheat oven 350F
Cream Cheese and ¾ cup of sugar until smooth
Add eggs, yolk, vanilla
Small bowl mix flour, cinnamon, ginger, loves, and nutmeg and remaining 2 tablespoons of sugar. Add to cream cheese mixture.
Add pumpkin and light cream. Pour the filling into the crust.
Place on center over rack. Bake for 50 minutes.
Cool completely and refrigerate for 4 hours

Enjoy the Pumpkin Season.

Now, here's what's going on with my writing. I’m still trying to figure out a title for my third Yellow Creek book. Please help. Go to my website and and see how you can win a free ebook of the second Yellow Creek novel, Ghost Thunder. If you already have the ebook, I’ll be happy to send you an autographed print copy.

On October 10-11, I’ll be attending the Indie Conference, and on Friday night, October 10, there is a ‘Free Book Lovers Event’ open to the public. A room full of authors will be there for you to meet and talk to. Please come join us and get to know some of your favorite authors. 

Being held at the Salt Lake Community College, Miller Campus, 9750 South 300 West, Sandy, Utah.

Hope to see you there. Judy


  1. I'm with you, pumpkins of Halloween any time. thanks for the pie recipe. It sounds scrumptious. And the link, I'll be checking that out , too. Hope you're doing great. Hugs!

  2. Hi Sandy, thanks for stopping by and I hope you have a wonderful fall.


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