The season of spooktacular pumpkins is upon us, an October ritual that brings back so many family memories. When a friend of Sam’s visited for a week, she brought her own memories of making pumpkin pie with her father.
So Tessa and Sam baked pumpkin pie last weekend. They walked over to the pumpkin patch at the Immanuel Church-on-the-Hill Church (“Buy a pumpkin, help the world”) and picked out a sugar pumpkin. They cut up the pumpkin and boiled it and then pulled out my tried and true, battered and splattered Betty Crocker’s Cookbook that my mother gave me when I was a teen.
This is a basic pie recipe that I have prepared since I was 10. I am still drawn to this cookbook for nostalgia – whenever I use it, I think about my mom. There are no fancy recipes in it. Nothing like the fabulous pumpkin desserts that our friend Sandy bakes every Thanksgiving. Or the touch of genius that Laurie puts in her pumpkin pie — diced crystalized ginger. Just solid American cooking.
It was fun watching Sam and Tessa cook together in the kitchen. It was quite a team production. The pie was delicious and a few days later we begged them to make another. As if on cue, the bottom heating element of the oven broke down. We concocted a plan to cook the pie using the broiler – we put the pie pan on the lowest rack, and turned the broiler on for 5 minutes, then off for 5 minutes. Pie turned out great. A cloud of whipped cream cured any small imperfections.
Betty Crocker’s Pumpkin Pie
2 c. cooked pumpkin (see note)
¾ c. sugar
½ t. salt
1 t. cinnamon
½ t. ground ginger
½ t. ground cloves
1 can evaporated milk
Note: Cut a sugar pumpkin in half, scoop out the seeds. Place the halves cut-side down in a baking pan. Add 1 cup of water so the pumpkin doesn’t dry out. Bake at 350 for about an hour, or until a knife inserts easily. Cool, then scrape the pumpkin flesh and discard the skin. Puree pumpkin in a food processor until very smooth.
Beat the eggs. Add the pumpkin. Then add the other ingredients and mix until smooth. Carefully pour the custard into a prepared 9-inch pie crust. Cover the edges of the pie crust with foil so they don’t burn. Bake at 425 degrees for 20 minutes, lower temp to 350 and bake another 40 minutes or until a knife inserted comes out clean.
Sandy Johnson is a journalist and a gardener, equally passionate about both. She lives in Alexandria, VA. Visit her on her blog, Grassroots & Gardening