Welcome to the Order of the Sacred Star! This Pagan/Wiccan group, based in Winnipeg, Canada, is committed to teaching the Craft to all those who wish to learn. Our goal is to provide a complete and fulfulling learning experience. Our public classes are offered through the Winnipeg Pagan Teaching Circle.
Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts

Friday, December 6, 2013

Wiccan Sabbat Recipes: Desserts for a Yule Party


The holiday season is the perfect time to hold a party, especially a Yule party. Getting friends and family together in one location can bring joy and happiness to both you and your guests. However, all parties require some degree of planning. Inevitably, you must consider what you will serve your guests, and this leads to thoughts of dessert. Dessert is not only the sweetest part of the meal, but it's generally the last, and so leaves the greatest impression upon your guests. Whether you choose an elaborate dessert of something simpler, these suggestions will almost certainly help to make your Yule party a success.

Chocolate Truffle

For many families, the holidays would not be complete without a taste of chocolate truffle. This chocolaty dessert is rich, sweet, and delicious. It would make a wonderful addition to any table. This recipe serves 8 to 12 people.

Preheat over to 425°F. Melt ¼ cup butter in a saucepan. Stir in 1¼ cups chocolate wafer crumbs and 1tbsp sugar. Press into ungreased 8-inch springform pan and set in a piece of foil, pressing foil upwards all the edges to prevent water from leaking. Set the springform pan in another deep pan or roaster.

Melt 1 cup butter in a saucepan and add 3 cups chocolate chips. Stir until melted and poor into a medium bowl. Add 5 eggs, one at a time, beating after each one. Add 1tsp vanilla. Pour over crust in the springform pan. Pour boiling water into roaster or deep pan at least ½ way up the side of the springform pan.

Bake for approximately 15 minutes, until outer edge of truffle is set; the center will still be soft. Do not over bake. Lift the springform pan out of the water and place on rack to cool. Chill for at least 4 hours before removing truffle from the springform pan.

Melt ½ cup chocolate chips and combine with 3tbsp whipping cream. Stir on low heat until smooth, then poor on top of truffle immediately. Smooth the top and sides and let dry completely.

Beat 1 cup whipping cream, 2tsp sugar, and ½ tsp vanilla until stiff. Drop in puff balls all around the outer edge of the truffle. Dust these puffs with grated chocolate and chill until ready to serve.

Plum Pudding

Plum pudding is a traditional dessert for many Yule feasts and continues to be popular to this day. This recipe serves 12 to 15 people, and is often the crowing glory of a Yule dinner.

Combine the following ingredients in a large bowl: 2 cups raisins, 1 cup currants, 1 cup ground almonds, ½ cup chopped glazed cherries, ½ cup mixed peel, 4 chopped glazed pineapple rings, ½ shredded coconut, ½ cup flour. Stir until fruit is coated with flour.

Add the following ingredients and mix well: 1 cup chopped beef suet, 1½ cups dry bread crumbs, 2tsp baking powder, ½ tsp baking soda, 1tsp salt, 1tsp cinnamon, 1tsp nutmeg, ½ tsp ginger, ¾ cup flour.

Beat 3 large eggs in a small bowl until just frothy and add milk. Pour this over the fruit mixture and stir until just moistened. Turn entire mixture into a greased 2L pudding pan, cover with a double square of greased foil, and tie the sides down with string. Place in a steamer with boiling water, ensuring the water comes at least ½ way up the sides of the pudding pan. Steam, keeping the pudding covered, for 3 hours, adding water as necessary to keep the level high enough. Cool and serve with your choice of traditional holiday sauces, such as rum sauce or pastel hard sauce.

Whipped Shortbread

A tray of cookies and confections can make a wonderful dessert, especially for cocktail parties, and whipped shortbread is a cookie that should never be ignored. With its melt in your mouth flavor and smooth texture, this cookie will be a favorite of all your guests.

Preheat oven to 375°F. Cream 1 cup softened butter and ½ cup sugar. Beat until light and fluffy. Add 1½ cups flour and ½ cup cornstarch gradually, but don't stop beating the mixture. When it's light and fluffy again, drop the batter by teaspoons onto a greased cookie sheet.

Bake for 12 to 14 minutes. If you like, take a piece of milk or dark chocolate and press it into the cookies while they're still hot. Cool on a wire rack before serving. This recipe makes approximately 2½ dozen cookies.

There are many more ideas for Yule desserts. From chocolate chiffon pie to Yule cakes, each and every dessert has something to offer your Yule party. You might want to consider a pie table, confection trays, or any number of combinations for offering desserts. Take into account your preparation time, the tastes of your guests, and the type of party you're having, then choose the dessert that will best compliment your own Yule festivities. Your guests will thank you for it.

Friday, September 20, 2013

Wiccan Sabbat Ritual Recipes — Stuffed Potato Recipes

Potatoes are a traditional food in the fall and winter, when they are in season. Turning a single potato into a full meal is not all that difficult. Stuffed potato recipes are an easy and effective way to do this.

These recipes have been created specifically with Wiccans and Pagans in mind. They include the vegetables and herbs of the season, and so are particularly suited to the Autumnal Equinox and Samhain.

Cheesy Stuffed Potato Recipe

The following ingredients should be gathered close at hand:
  • 4 baking potatoes
  • 2 tablespoons butter
  • 2 teaspoons dried chives
  • ½ cup onion, chopped
  • 1 cup shredded cheddar cheese
  • ¼ cup sour cream
  • salt and pepper to taste
  1. Each potato should be well-scrubbed and patted dry. Before cooking, they should also be pierced several times with a fork to allow for the hot air to escape as they bake. If this is not done, they could easily burst. Microwave all 4 potatoes on high for approximately 10 minutes, or until they are tender. This may take as long as 15 minutes with larger potatoes. Rotate potatoes halfway through cooking time.
  2. Preheat oven to 350° F. The butter should be melted in a skillet over low heat in a frying pan. Add onion, cooking until transparent. Slice off the tops of the potatoes and scoop out the insides with a spoon. Place the insides of the potatoes in a small bowl, adding chives, onion, half of the cheddar cheese, all of the sour cream, and the salt and pepper.


  3. Return the mixture to the potato shells and place them all in a medium casserole dish. Top with remaining cheese. Bake potatoes until thoroughly heated, approximately 10 minutes.
Vegetable Stuffed Potato Recipe
 
The following ingredients should be gathered close at hand:
  • 4 baking potatoes
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 cup broccoli, chopped
  • 1 onion, chopped
  • ½ cup ranch salad dressing
  • 2 teaspoons dried parsley
  • salt and pepper to taste
  1. Each potato should be well-scrubbed and patted dry. Before cooking, they should also be pierced several times with a fork to allow for the hot air to escape as they bake. If this is not done, they could easily burst. Microwave all 4 potatoes on high for approximately 10 minutes, or until they are tender. This may take as long as 15 minutes with larger potatoes. Rotate potatoes halfway through cooking time.
  2. Preheat oven to 350° F. The butter should be melted in a skillet over low heat in a frying pan. Add onion, cooking until transparent. Slice off the tops of the potatoes and scoop out the insides with a spoon. Place the insides of the potatoes in a small bowl, adding salad dressing, broccoli, parsley, onion, and salt and pepper.
  3. Brush the outside of the potato skins with the olive oil. Return mixture to the potato shells and place them all in a medium casserole dish. Bake potatoes until thoroughly heated, approximately 10 minutes.
Possible Variations for Stuffed Potato Recipes
 
To make a more complete meal, diced beef, lamb, pork, or chicken can be added to either of these recipes. Sausage and bacon are also appropriate. For vegetarians, crumbled and fried tofu can be added instead. Also, cheese may be added to the Vegetable Stuffed Potatoes for additional flavor. For the Cheesy Stuffed Potatoes, try substituting blue cheese for the cheddar.
 
Stuffed potatoes are a favorite of many Wiccans and Pagans around the time of the Autumnal Equinox and Samhain. Though they can be served all year round, in the fall they are especially appropriate, and make a wonderful addition to the ritual feast table, especially when paired with Harvest Mead and Harvest Pumpkin Pie.

Friday, September 13, 2013

Wiccan Sabbat Ritual Recipes — Harvest Mead Recipe

Harvest Mead is a traditional beverage that is a rich heady blend of fruit and honey and is served at many Wiccan Sabbats. Though primarily designed as a drink to be consumed for ritual purposes, it can be used for any purpose. It can be adapted to a non-alcoholic recipe quite easily.

This recipe has been created specifically with Wiccans and Pagans in mind. It includes the fruits of the fall, or harvest season. It is particularly suited to the Autumnal Equinox and Samhain. For other Sabbats, different fruits and spices can be used.

Traditional Harvest Mead Method

The following ingredients should be gathered close at hand:
  • 3 oranges
  • 2 lemons
  • 3 apples
  • 4 cardamoms
  • 3 nutmegs
  • 4 cinnamon sticks
  • 10 cloves
  • 20 cups water
  • 8 cups honey
  • 2 tablespoons wine yeast blended in ½ cup water
  1. The rind, flesh, and juices of the oranges and lemons should be added to a saucepan, but the white pith should be discarded. Make sure the rind and flesh are coarsely chopped. Chop the apples, discarding the core, and add to the mixture. The cinnamon sticks, cardamoms, cloves and nutmegs, and 10 cups of water should now be added and everything brought to the boil.
  2. The mixture should be simmered for 30 minutes to allow the flavors to blend. Strain through cheesecloth, and add an additional 8 to 10 cups of warm water. Stir in the honey, taking care that it blends well. Next add the yeast solution, stirring carefully to ensure that it dissolves properly.
  3. When the yeast solution is thoroughly dissolved, place the fluid in a sterilized container with a fermentation lock. Containers should preferably be new, but they can sometimes be found in second-hand shops. If using a second hand container, ensure that it is thoroughly washed and sterilized.
  4. Place the container in a warm dark place and leave it for at least six months. After about six weeks, small bubbles should be seen rising to the surface. After about six months, this activity should have ceased. If not, the mixture needs a little more time before it is considered ready.
  5. When the mixture has stopped fermenting, it can be decanted into sterile bottles with cork tops. Leave the mixture for a further week to ensure there is no additional fermentation. If there is, this will be indicated by a cork that lifts or pops out completely.
  6. If there is no further fermentation, the mead is ready for consumption.
Non-Alcoholic Harvest Mead Method

This is by far the quickest and least complicated method of making Harvest Mead. It is identical until after the liquid is strained. Then, instead of 8 cups of water, add 4 cups of fruit juice and approximately 4 cups of sparkling water. It is slightly less flavorful than the traditional method, but it has the advantage of being quick and alcohol free, for those who do not consume alcohol.

The juice used should be complementary to the fruits that have already been added to the mixture. Apple, lemon, or orange all work well. A combination of all three is very flavorful. Some people prefer to use a grapefruit juice. Whatever is the favorite juice of those consuming the mead will work fine.

This version of Harvest Mead can also be consumed immediately as fermentation is not required. However, it is best left overnight, at least, to allow the flavors to develop. If it is to be stored, make sure the container is air-tight, as the carbonated water will go ‘flat’ if it is not sealed. As an alternative, the sparkling water can be added immediately before the mead is served.

Harvest Mead is a drink that is quite popular with those who practice Wicca. It can be made just for Sabbats, such as the Autumnal Equinox and Samhain, or it can be consumed all year round. It is full of flavor and a wonderful addition to any table, especially with stuffed potatoes or Harvest Pumpkin Pie.

Friday, April 12, 2013

Wiccan Sabbat Ritual Recipes — Spring Eggnog Recipe

Any good celebration needs a festive beverage. In Wiccan and Pagan practice, eggnog is not just for Yule, but is a great addition to your annual Ostara celebration. The word ‘nog’ really just means ‘strong ale’ and is not connected to a particular season. Eggs, however, are connected to spring, and so eggnog is very appropriate for spring gatherings.

Ingredients for Spring Eggnog

Have the following close at hand:
  • 12 eggs, preferably medium in size
  • 1 ¾ cups confectioner’s sugar (sometimes called powdered sugar or icing sugar)
  • 1 ¾ liter cream of rich milk
  • A pinch of salt
  • 1 tsp powdered nutmeg
  • 1 tsp powdered cinnamon
  • 1 tsp vanilla extract
Traditional eggnog often calls for the addition of rum. You may or may not decide to add rum to your own eggnog, depending on your personal preference and those with whom you will be sharing your eggnog. Regardless, to make preparing your eggnog easier, gather all necessary ingredients beforehand.
 
Preparing Spring Eggnog
 
Begin by separating the white and the yolks of the eggs. There are devices you can purchase to do this, or you can simply pass the yolk from one half of the eggshell to the other. Do this over a bowl to catch the whites as they drain. If you have never done this before, you might need some practice, to have a few extra eggs, just in case.
 
Beat the egg yolks in a large saucepan until they are smooth. Mix in the sugar, cream, and salt. Heat on low until barely simmering, stirring frequently. Keep an eye on the mixture, because the cream will curdle if it gets too hot.
 
In a separate bowl, beat the egg whites until stiff, but just barely. Fold the egg whites into the cream mixture. Add the spices and the vanilla extract. Simmer the entire mixture for several minutes, stirring constantly to kill any bacteria.
 
Cool the eggnog completely, then refrigerate for at least six hours before serving. Overnight is better, as it will allow the flavors to develop. If you’d like to add rum, do so immediately before consuming your eggnog. If you have not consumed all the eggnog in three or four days, discard unused portion.
 
This recipe makes approximately two liters of eggnog. Spring Eggnog is a favorite of many Wiccans and Pagans around the time of the Vernal Equinox. It will make a wonderful addition to any Ostara feast table, especially when paired with Baked Sandwiches or Ostara Egg and Artichoke Pie.

Friday, April 5, 2013

Wiccan Sabbat Ritual Recipes — Baked Sandwiches Recipe

Eggs are a traditional food in the spring and summer, and they are associated with the Sabbat of Ostara. There are many different ways to use eggs to create a meal, but if you’re serving a large group, such as a coven, Baked Sandwiches are a simple way to feed everyone a delicious bunch or lunch.

Ingredients for Baked Sandwiches

Have the following ingredients close at hand:
  • 12 slices of bread without crusts;
  • 2 cups of milk;
  • 4 medium eggs;
  • 1 cup of grated Cheddar cheese;
  • 1 cup of grated Monterey Jack cheese; and
  • 2 cups of diced ham.
To make preparing the sandwiches a little easier, ensure you have gathered all ingredients beforehand. If you like more of a bite to your food, the Monterey Jack cheese can be substituted with Swiss cheese. Also, instead of ham, you could use pork, chicken, turkey, tofu, or even alfalfa sprouts. It is also possible to use regular sandwich meat to create this dish.
 
Preparing Baked Sandwiches
 
Take a 9”x13” cake pan, preferably glass, and grease it well. Line this greased pan with six slices of bread. You can use your favourite bread, such as white, whole wheat, French, Italian, or rye bread. Consider who will be eating your sandwiches when making your selection.
 
On top of the bread, evenly distribute the diced harm (or other filling, if you choose). Add ½ cup each of the grated Cheddar and Monterey Jack cheese on top of the filling. Cover all of this with the remaining six slices of bread.
 
In a separate bowl, beat the eggs gently with a fork. Add the milk and blend well. Pour this mixture over the sandwiches, being careful not to splash the milk and egg mixture outside of the pan. Preheat your oven to 350ºF and bake the sandwiches for approximately one hour, or until the top of the sandwiches are golden brown. Be careful not to over bake your sandwiches.
 
For those people who’d like to use less bread, line the pan with your six slices of bread and add filling as describes. However, instead of topping with additional bread, simply pour the milk and egg mixture on top and bake as directed.
 
This recipe makes eight to ten servings. Baked Sandwiches are a favorite of many Wiccans and Pagans around the time of the Spring Equinox. Though you can serve this dish all year round, it is especially appropriate in the spring, as it is light and delicious. It will make a pleasing addition to any table, especially when paired with baked white fish or gammon ham.

Friday, February 22, 2013

Wiccan Sabbat Ritual Recipes — Ostara Egg and Artichoke Pie

Eggs have traditionally been associated with the coming of spring, as the Vernal Equinox is when chickens naturally begin to lay eggs. As such, they are often used to create many holiday dishes for the Spring Equinox, Easter, and many other spring celebrations. One of these dishes is Ostara Egg and Artichoke Pie, often known as Ostara Quiche.

Quiches, a French dish which is essentially an egg pie, are typically thought of as quite delicious but difficult to concoct. However, this particular recipe is a little less elaborate than some traditional quiches, and is much easier to prepare. With a little patience and some planning, you can make a delectable quiche for you and your family to enjoy this Ostara season.

Ingredients for Ostara Egg and Artichoke Pie

Have the following ingredients close at hand:
  • 6 eggs
  • ½ cup milk
  • 1 can artichoke hearts
  • ½ cup fresh mushrooms, sliced
  • ¼ cup onions, diced
  • ¼ tsp salt
  • ¼ tsp pepper
  • 1 deep dish pie shell
You can add other ingredients as well, if you like. Try sundried tomatoes, spinach, ham, or turkey to change the flavor of your pie. Experiment and discover what you prefer. The options are limited only by your own creativity.
 
Preparing the Ostara Egg and Artichoke Pie
 
Drain the artichoke hearts thoroughly. Chop them into small pieces, no more than a quarter inch in size. Beat the eggs for several minutes with a fork. Add the milk to the eggs and blend well.
 
Combine the milk and egg mixture with the artichoke hearts, mushrooms, and onions, mixing well. Add the salt and pepper and stir, making sure all ingredients are evenly distributed.
 
Preheat the over to 325ºF. Pour the egg mixture into the deep dish pie shell. Place the pie in the oven and bake for approximately forty minutes. Check frequently, and if the edges of the pie crust seem to be baking too fast, cover the pie with foil. This will help even browning and prevent burning.
 
After forty minutes, check the pie for doneness by inserting a toothpick in the center. If it comes out clean, the pie is done. If not, leave it in the oven for an additional five minutes. Allow the pie to sit for at least five minutes before serving.
 
This recipe makes eight to ten small servings. Ostara Egg and Artichoke Pie is a favorite of many Wiccans and Pagans in the spring. It is especially delicious when paired with Spring Eggnog or Eostre's Chili Eggs.

Friday, February 15, 2013

Wiccan Sabbat Ritual Recipes — Eostre's Chili Eggs Recipe

Eggs are associated with Ostara and are a traditional breakfast food. However, the same old eggs can eventually become a little boring. Instead of having your eggs hard-boiled, scrambled, or fried, try Eostre’s Chili Eggs. This delicious recipe can add some spice and zip to your morning meal.

Ingredients for Eostre’s Chili Eggs

Have the following ingredients close at hand:
  • 1 can green chili peppers;
  • ½ cup Monterey Jack cheese, cubed;
  • ½ cup Cheddar cheese, cubed;
  • 1 ½ cups salsa;
  • 8 large eggs;
  • ½ cup Cheddar cheese, shredded; and
  • Salt and pepper.
The salsa you choose may be any kind you like, and of any intensity. Consider those who will share your meal when deciding on a salsa. If there will be small children dining with you, opt for a milder salsa. For crowds that enjoy a little more spice, feel free to use a medium or hot salsa.
 
Additional ingredients can be added, if you like. Pork or chicken are particularly suited to this dish, but you can choose whatever you prefer. It can be made spicier by the addition of cayenne pepper, or milder by the omission of pepper. The options are limited only by your own taste.
 
Preparing Eostre’s Chili Eggs
 
Drain the chili peppers thoroughly and beat the eggs well. Preheat the oven to 350ºF. Grease the bottom of a 9x9 inch baking pan, taking extra care in the corners to prevent sticking.
 
Line the bottom of the pan with the chili peppers, distributing evenly. On top of the peppers, place the cubed cheeses (both the Monterey Jack and the Cheddar), but set aside the shredded cheese. Cover with 1 cup of salsa, reserving the remaining ½ cup.
 
Over this pour the beaten eggs and top with the remaining salsa and the shredded Cheddar cheese. Add salt and pepper to taste, remembering that the chili peppers and salsa will already give you a spicy dish. Be careful with the pepper, or you might overwhelm the flavors already present.
 
Bake for twenty minutes, or until the top starts to turn gold. Insert a toothpick into the center to test for doneness. If it comes out clean, the eggs are done. If not, bake for an additional five minutes.
 
This recipes make eight to ten small servings. Eostre’s Chili Eggs are a favorite of many Wiccans and Pagans around the time of the Spring Equinox. They are especially delightful when paired with Ostara Eggs and Artichoke Pie or Spring Eggnog.

For a similar recipe, check out this video:

Friday, January 18, 2013

Wiccan Sabbat Ritual Recipes — Butterflied Lamb Recipe

One of the traditional foods for Imbolc, which is celebrated on February 1st, is lamb. Lamb can be prepared in many different ways and using many different herbs and spices. This recipe, which is designed to be prepared on a grill or barbeque, has been created specifically with Wiccans and Pagans in mind, using some of the spices of the season to make this dish more festive.

Ingredients For Butterflied Lamb

Have the following ingredients close at hand:
  • 4 lbs boneless leg of lamb
  • ½ cup red wine vinegar
  • ¼ cup mustard, coarse grained
  • 8 cloves of garlic, minced
  • 2 tbsp fresh rosemary, minced
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 tbsp olive oil
To make preparing the lamb easier, ensure you have gathered all ingredients beforehand.
 
Preparing Butterflied Lamb
 
Before you begin your preparation, you will have to butterfly your leg of lamb. This is a simple enough process and can be done in just minutes. Slice the lamb approximately every inch or so, but only cut about halfway through the meat. Certainly do not cut any deeper than three-quarters through, or the meat will fall apart on the grill. Not only does this enhance the presentation of your dish, but it decreases cooking time. At some supermarkets and many butchers, you can purchase lamb that is already butterflied.
 
Combine the vinegar, mustard, garlic, rosemary, salt, black pepper, and olive oil in a large glass dish. This dish should be large enough that the entire leg of lamb can rest comfortably. Add the leg of lamb, and turn to coat completely and evenly. Cover the dish and refrigerate for at least eight hours. The flavor of the lamb will be enhanced if you let it marinade longer, perhaps as long as two days.
 
When you are ready to cook the leg of lamb, remove it from the marinade. For health reasons, discard any remaining marinade. Grill the leg of lamb on a covered grill over medium briquettes for twenty-five to thirty minutes. Turn the leg of lamb at least four times during the cooking process. Before removing it from the grill, check the thickest portion of the lamb for desired doneness.
 
This recipe makes eight to ten servings. Butterflied Lamb is a favorite of many Wiccans and Pagans around the time of Imbolc. Though it can be served all year round, it is especially appropriate in the winter, as it is warm and savory. It will make a wonderful addition to any table, especially when paired with young fresh vegetables or omelets.

Friday, October 26, 2012

Wiccan Sabbat Ritual Recipes — Harvest Pumpkin Pie Recipe

Pumpkins are plentiful in the fall and early winter. And with all the jack-o-lanterns being carved in late October, there is certainly no shortage of pumpkin flesh. In this creative recipe, either canned or homemade pumpkin purée can be used.

This recipe has been created specifically with Wiccans and Pagans in mind. It uses the spices of the season, in addition to the pumpkin that is so common in the fall. It is the perfect addition to either a Autumnal Equinox or Samhain feast.

Making the Crust and Decorations for the Pumpkin Pie

The following ingredients should be gathered close at hand:
  • 2 deep-dish unbaked pie shells; if frozen, they should be thawed; they must be deep-dish, with a 4-cup capacity, or additional shells will be needed
  • 1 egg yolk, lightly beaten
Directions:
  1. Preheat oven to 350° F. Roll out one of the pie shells on a well-floured surface, or between two sheets of wax paper. Using a very sharp knife, cut out leaves and a large pumpkin, as shown in the picture. Feel free to get creative. Leaves and pumpkins are not the only designs that are possible. Perhaps ghouls and ghosts, and other symbols of the dead, for Samhain?
  2. Place all these cutouts on a baking sheet and brush with the egg yolk. Bake until browned. They brown fairly quickly, so watch carefully. Once finished, remove the decorations from the baking sheet and cool completely.
  3. Increase the heat of the oven to 400° F. Take the second pie shell and line the crust with foil after placing it in a pie plate. Fill the foil with dried beans to hold the foil in place. Bake for 8 minutes, then remove the beans and foil. Prick the dough in several places with a fork, and bake for 6 minutes longer. Cool completely on a wire rack.
Making the Filling for the Pumpkin Pie

The following ingredients should be gathered close at hand:
  • 16 oz pumpkin purée (homemade or canned)
  • 2/3 cup firmly packed brown sugar
  • 1/3 cup granulated sugar
  • 1 tablespoon flour, all-purpose
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • 2 teaspoons ground nutmeg
  • ½ teaspoon ground cloves
  • ½ teaspoon salt
  • 2 teaspoons vanilla extract
  • 1/3 cup milk
  • 1 cup heavy cream
  • 2 eggs, lightly beaten
Directions:
  1. Combine pumpkin purée, brown sugar, granulated sugar, flour, cinnamon, ginger, nutmeg, cloves, and salt in a large bowl, mixing well. Add vanilla, milk, cream, and eggs and blend completely. Pour mixture into the cooled crust. Bake at 400° F until the filling is set and a toothpick inserted into the center comes out clean, approximately 45 minutes. Transfer to a wire rack and cool completely.
  2. Arrange the decorations on the top of the pie. In the case of the example shown, place the leaves around the edge of the pie, and the pumpkin in the center. The decorations can be pressed into the filling slightly, if necessary, to keep them in place. This pie is excellent when served with whipped cream.
Pumpkin pie is a favorite in the fall of most Wiccans and Pagans, especially around the time of the Autumnal Equinox and Samhain. Though it can be served all year round, in the fall it is especially appropriate, and makes a wonderful addition to the ritual feast table, especially when paired with Harvest Mead and stuffed potatoes.