'tis the season...for pumkin pie!

Pies, Rolls, candy, croutons...it's all about production and next week at this time we'll be practising it in earnest as we pump out the Thanksgiving treats. This time of year is all about preserving both our traditions as well as our food. We've all been canning and pickling to be ready for the long winter to come. And as we descend into the dark we are all about carrying on our favored traditions both through the process we use to 'put up' our pantry, but also as to how those items fit into our celebrations. I love sharing those special jems, like my grandmothers bread and butter pickles, or Kates cranberry orange relish, which has to be on my table right next to the turkey. As always we have a fun and interesting mix of people working here at the bakery, some are spending their first holiday in Alaska...others, like me, are celebrating their twentieth! Everyone has a special part of the holiday they hold dear and want to continue and then there are also those we are more than happy to leave behind. The beauty of moving to a new place. Especially one as remote and wild as this (if your living in a cabin with no running water at the end of the road, you are alot less likely to get those pesky relatives visiting on a moments notice) You can leave not just your tradtions, but your whole identity behind- a fresh start. That's one of the things we think this season is truly all about, rebirth...getting through the dark to come out on the other side...refreshed and renewed.
Oh and pie...it's REALLY all about pie!
Speaking of pie...we hear there is a shortage of canned pumpkin going on and we wanted to share one of our secrets with you:
As a substitute for canned pumpkin, you can use cooked butternut squash or sweet potato (the orange ones most often referred to as Yams) in place of the pumpkin. I made one at home today, just to show you how:

Orange Vegetable Pie:
makes 2 8" pies
2 cups pureed cooked orange vegetable (good to puree to remove any stringyness)
1 cup brown sugar
5 eggs
1 1/2 cups evaporated milk or heavy cream
1 t cinnamon
1 t clove
1 t ginger
1/4 t finely ground black pepper (optional)
Whisk all ingredients together, pour into two chilled unbaked pie shells and bake in preheated 350 degree oven
For 40 minutes until center jiggles only slightly when shaken.