Posts Tagged ‘fun stuff’
I finally got around to cutting up and cooking up the pumpkins I got harvested before the hard frost. Inspired by cartons full of mashed pumpkin, I decided to try making a pie (I’m not a seasoned pie maker). Gathering some old cookbooks for inspiration, and not having on hand the ingredients to make any one of the recipes as written, I winged it. Since it turned out pretty good, I’m trying to recall what I put in it. I think the filling went something like this:
1 and 1/2 cups cooked pumpkin
2/3 cup brown sugar (Some recipes call for white sugar, some for brown. I had dried up brown sugar I wanted to use up.)
1/2 teaspoon cinnamon (One of the recipes I was looking at called for 1 and 1/2 teaspoons of cinnamon, but that sounded like too much for me, so I went with a less spicy recipe.)
1/4 teaspoon nutmeg (Two of the recipes called for ginger in the same amount as the cinnamon, but I didn’t have ginger, and cinnamon and nutmeg go well together, and I generally use half as much nutmeg as cinnamon when I’m using both.)
1/2 teaspoon salt, I think (The recipes were all over the board on how much salt to use, ranging from 1/8 teaspoon to 1 teaspoon. I think I went with 1/2 teaspoon, as something of a compromise.)
A little over a cup of milk (I used what was on hand: 2 percent milk.)
1 teaspoon vanilla
1 tablespoon lemon juice (I think I used a tablespoon. I might have used a different amount. Didn’t use much, in any case.)
A small handful of walnut pieces, broken into quarters or smaller. (One of the recipes suggested 3/4 cup walnuts, but I went with what was left of the walnuts in a half-full jar of mixed nuts. I’m not sure I’d want a whole lot of nuts anyway. Some recipes call for pecans instead of walnuts. Some put the nuts in the filling, others put them on top after the pie is baked. I put these in the filling.)
Two eggs, slightly beaten. (I don’t have any fancy equipment. I used a fork to beat them.)
I think that was it for the filling. I made a pie crust dough, rolled it out, and put it into a ceramic pie pan, put the filling in, put the pie into an oven that had been preheated to 450, baked for somewhere between 12 and 15 minutes at that temp for the sake of the crust, then lowered the heat to 325 for the sake of the filling, and baked until it was supposed to be done, then lowered the temp again to keep cooking it until some of the excess moisture came out. I have no idea how long I cooked it. I just looked now and then through the oven door’s window at it, and when it looked done, I quit. It took a lot longer than the cookbooks predicted, is all I can tell you.
I have enough pumpkin in the freezer for six more pies. I only planted two hills of pumpkin, I got them in late, and therefore didn’t have many to harvest – but after giving some away, I still have enough for six more pies. The seed packet cost me a dollar. I didn’t use all the seed. Yay, gardening.
P.S. For the pie crust, I used a very simple recipe. Mix one cup all-purpose flour with 1/2 teaspoon salt. Cut in 1/3 cup vegetable oil. (You can use shortening instead, if you’d like.) Sprinkle in 3 to 4 tablespoons water, tossing lightly with a fork. (When the dough holds together, stop adding water.) Roll out. It didn’t seem like enough dough for the pie pan I was using – I wound up with very thin crust. But it worked.
Just for fun. (Via Rachel Balducci, who wonders if this is what she sometimes sounds like to her boys…)
Personal note: The first kids I babysat were twin boys. They developed a language of their own, with which they plotted all sorts of things, openly. They knew English, and used it when it suited them. But they were the only persons on the planet (as far as I know) who spoke DaveAndDoug-lish. I have to wonder if the above brothers are well on their way to something like that.