Planning ahead, and in an effort to be properly prepared, I shopped for Thanksgiving last Thursday. We are having a small gathering, with just the grandbebes and their parents. (Thanks #1 – I have some of my favorite people all day to myself! No sharing!)
Everything on the list was purchased except…there was no unroll-it pie crust, no name or store-brand to be had. How is that possible, a whole week before the big day? (Thanks #2 – time for more to arrive so no from scratch pie crusting!) Another trip was made on Saturday and things are lined up for the feast day. (Thanks #3 – things are good to go, and we have enough in these times to make it go, and family to share it with.)
So in honor of pie crusts, I share my pumpkin pie recipe. It comes from my great-Aunt Ruth (Thanks #4 – family history, family traditions, family stories.) who probably never used unroll-it pie crusts ever, through my mother, in whose handwriting my original recipe is written. (Thanks #5 – the unconditional love of relatives in spite of some pretty conditional behavior on my part through the years.)
Pumpkin Pie
2 ½ cups pumpkin
1 2/3 cups sugar
(1 cup brown
2/3 cup white)
2 t cinnamon
½ t nutmeg (fresh ground)
½ t ginger
½ t NaCl
2 T flour
2 ½ cup evaporated milk/milk
3 eggs
Mix sugars and dry ingredients. Beat eggs and add milk, pumpkin to eggs. Mix with dry ingredients. Pour into uncooked pie shell. Bake at 450F for 7-10 minutes. Reduce heat to 350F for 45 minutes or until firm. (A knife remains clean when inserted ½ the distance between edge and center)
Top with real whipped cream, of course.
(Thanks #6 – for this circle of acquaintances, friends, and relatives that have been connected in this electronic circle. Thanks for taking the time out of your day to read this little conceit of mine!)
Happy Thanksgiving.
Dearest Sister (and all the rest of the family)...I wish we were together to share pie.
(What I see, What I've been taught, what I've learned, what amazes me...)
November 25, 2009
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12 comments:
The recipe sounds great! I wish I could make a decent pe crust - it's always been those frozen crusts for me, since my homemade crusts are like shoe leather.
Have a happy Thanksgiving!
It is not pumpkin pie if it doesn't have whipped cream on top! And I will never ever forget trying peaches and cream (for the first time in my life)at your house in Kansas City when we were kids! Real cream...it was HEAVEN! I think you should also make a peach pie today!
So much pressure, Tish! If you come share it, I will make a fresh peach pie! Bring your boys, too!
I saw some 'table cream' at the grocery the other day, not the fancy grocery, either! I was thinking that it might be like the spoon cream that we used to have on peaches. Too much T-day food in the fridge to try it this week, but next week, I am getting some. Maybe I can find some 'raggedy' peaches to eat it with!
I have used the 'table cream' with our fresh colorado peaches. It is passable, but nothing like the spoon cream Mom used to get from the Pratt dairy like Tish is speaking of.
I've been making this crust for 50 years
--2 cups flour (sifted twice and then measured)
--add 3/4 cup salted butter (not soft, slightly chilled, cut into chunks) and work with a pastry cutter (or two forks) until it looks like coarse crumbs
--add 4 tablespoons of ice water (working into mixture with cutter after each) until it pretty much holds together and you can pick up the whole glob of dough with the pastry cutter
--work the dough a little inside a piece of waxed paper, cut in half, form into a ball, flatten, and then roll out on a lightly floured board or cloth (if you're making a double crust, cut the dough so the bottom crust is slightly larger)
Too much butter makes rolling difficult, but a flakier pie crust.
Too much water makes rolling easy, but a tough pie crust results.
It sounds like it's going to be a wonderful feast.
Happy Thanksgiving!
Is nacl something like vicl??
Martha-thanks for the pie crust help. I have this years un-roll-it crusts, but maybe next time I will try yours.
Gaynell and all other non-chemist types...NaCl = salt...I did remember to change C6H12O6 to 'sugar'...
I knew that.
FYI, if you accidently buy only one can of evaporated milk and find yourself with extra whipping cream, you can use the cream to make up the rest of the 2 1/2 cups of milk without adverse effects. Or at least without effects adverse enough that your boyfriend's family won't eat it anyway and pretend to like it. AND NOW BACK TO LURKING
Have a wonderful Thanksgiving Day!
Agreed on notes of thanks in 3 thru 5. We are a little short on 1 and 2 this year. Wish Ginger could be here to enjoy all these little ones...
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