Giving thanks for readers

This fall, my debut sci-fi romance, GHOST PLANET, turned 5. As a big thank you to the SFR reading community, I'm offering it free for the first time ever. My talented cover artist even created a sweet anniversary badge just for the occasion. The sale ends today, so if you haven't yet read it, now is your chance!

At the same time, I have a Kindle countdown deal going on my other two sci-fi romances, THE OPHELIA PROPHECY and ECHO 8. It's a great time to stock up on reading material for your holiday season.

For all of those who celebrate Thanksgiving, I hope you have a lovely and safe holiday weekend. Below I'm sharing my family's favorite pumpkin pie recipe. I've never had one I liked better, and it's very easy. It was created by a friend of mine who blended a couple of her favorite recipes.

What can make this recipe even more special is taking the time to use real pumpkin. Pick up a sugar pumpkin (also called a pie pumpkin) at your local market. Halve it (and clean out seeds), and place the halves skin side up in a pyrex baking dish with some water in the bottom to keep it from drying out. Bake at 350 until tender (how long will depend on size). Then mash it with a fork and you are good to go! I do this part the day before Thanksgiving and store the pumpkin in the fridge until I'm ready to make the pie.

Lisa's Pumpkin Pie

2 cups pumpkin puree*
1 cup cream
3/4 cup brown sugar
1/4 tsp salt
1 teaspoon ginger
1 1/2 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon allspice
1/4 teaspoon cardamom
3 eggs

Add all ingredients to a blender and blend until smooth. Pour into a deep-dish pie shell. Bake at 450 for 8 minutes, and then 325 for 40-45 minutes (until a knife inserted just off center comes out almost clean). Cool to room temperature, and serve with lightly sweetened whipped cream (I use maple syrup)!

*NOTE: If you use fresh baked pumpkin, AND you plan to make the pie in a blender, you can just mash the pumpkin with a fork before putting it in the blender. If you plan to use a mixer to make the pie instead, you'll want to puree the fresh pumpkin first, or it will be a bit stringy. (The canned kind will be ready to go either way.)

I also shared this recipe in my newsletter, The Cozy Read, where every month I include recipes and other recommendations for creating cozy reading experiences. You can check out the newsletter and sign up here.