November Pie Making Basket Quilt Block

 

This November Pie Making Basket block is part of my Wooly Basket Calendar Quilt.  The pattern is from the Starry Pines Pattern Company: http://starrypinespatterncompany.com/spindex2.html

I used wool for the hand-appliqued basket, cotton flannel for the background fabric, and black perle cotton for the embroidery. 

 

November

The bottoms of autumn

Wear diamonds of frost;

The tops of the trees rue

The leaves that they’ve lost.

Red squirrels, busy packing

Oak cupboards for weeks,

Still rattle the branches

With seeds in their cheeks.

Gray clouds go on promising

Winter’s first storm,

So we stay inside by

The stove to keep warm.

Home biscuits are baking,

The gravy is stirred,

Two pumpkin pies cool

By the thank-you bird.

 

by J. Patrick Lewis

Walnut Crunch Pumpkin Pie

1 (9-inch) deep-dish pie shell, unbaked

1-1/4 cups coarsely chopped walnuts

¾ cup brown sugar, packed

1 (15-ounce) can pumpkin

1 (12-ounce) can evaporated milk

¾ cup sugar

2 eggs, lightly beaten

1-1/2 teaspoons pumpkin pie spice

¼ teaspoon salt

3 tablespoons butter, melted

1.  Preheat oven to 425 degrees.

2.  Combine walnuts and brown sugar in a small bowl.  Place ¾ cup of the nut-sugar mixture on bottom of pie shell.

3.  Combine pumpkin, evaporated milk, sugar, eggs, pumpkin pie spice, and salt in a medium bowl; mix well.  Pour into pie shell.

4.  Bake for 15 minutes.  Reduce temperature to 350 degrees; bake for 40 to 50 minutes or until knife inserted near center comes out clean.  Cool on wire rack.

5.  Combine butter and remaining nut-sugar mixture; stir until moistened.  Sprinkle over cooled pie.  Broil about 5 inches from heat for 2 to 3 minutes or until bubbly.  Cool before serving.

 

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