|"Baker in training" says my daughter's apron on this day of making pumpkin pie.|
This was when I was a teenager, that time in life when I knew very little about the behind-the-scenes preparation of the food I ate, nor cared. Garden, can, ho-hum, it was all the same to me. My mom could have kept the pumpkin's origin her little secret. Hmm. I wonder ... why did she tell us? Was she proud of her resourcefulness? How did she so badly miscalculate the comical effect on our family? We've never let her hear the end of it.
This Thanksgiving I wish all of you chances to create new stories, and to be with those whose love is strong enough to laugh alongside you at the old ones.
Do you have a crazy Thanksgiving food story? Do tell!
Pumpkin pie (or winter squash)
1 1/4 cup fresh pumpkin or winter squash (butternut, banana, etc.) cooked and pureed*
3/4 cup sugar
1/2 teaspoon salt
1/4 teaspoon ginger
1 teaspoon cinnamon
1 teaspoon flour
2 eggs, beaten
1 cup evaporated milk
1/2 teaspoon vanilla
Pastry for 1 9-inch unbaked pie crust.
Let pumpkin sit in sieve over bowl while gathering other ingredients, to remove excess water. Combine pumpkin, sugar, salt, spices and flour in mixing bowl. Add eggs and mix well. Add evaporated milk and vanilla; mix well. Pour into pastry lined pan. Bake in preheated 425 oven for 15 minutes. Reduce heat to 350 and bake 45 minutes longer or until set.
*To cook pumpkin or squash, cut in pieces, remove strings and seeds and prepare one of three ways: microwave, covered (20 minutes, to start); in 350-degree oven (about an hour); or in a slow cooker (about four hours, but the benefit is you can stack pieces and leave unattended). When fork easily pierces pieces all the way through they are done. Puree with potato masher, mixer or food mill.