I stand in the kitchen and listen: is he awake yet? Baby snores float through the monitor….
I hear Russell out in our back yard, turning up the plot of earth we grew Henry’s first pumpkin in.
I hear Russell’s newly-brewed batch of brown pumpkin ale burbling away.
I stand here, marveling at the very orange guts of the fresh Rouge Vif d’Etampes heirloom pumpkin that will soon become our second pumpkin pie of the season. We tested one out Saturday night, in preparation for the big Hopman Birthday Extravaganza tonight (three Libras to celebrate!) and it was dee-lish.
Quickly, before Little Man wakes, I add 3/4 cup of brown sugar to the two cups of fresh pumpkin mash, 12 ounces of evaporated milk and two beaten eggs. And I wonder, why is packing brown sugar so satisfying? To this I add the spices – 1/2 teaspoon each of ground ginger, cinnamon and nutmeg. A pinch of salt, a quick whir and the rich mixture is ready to meet it’s mate.
My mother-in-law’s pie crust recipe is perfectly rich, crusty and light all at the same time. Balanced doughy goodness.
After the pumpkinygoodness mixture is married to the lovely pie crust (after the crust has been formed, settled in it’s pie pan and par baked for about 10 minutes), in it goes to the 400 degree oven, where it will bake for 45 minutes (or 60 minutes, if your oven is cooler than it should be – like ours).
Out it comes – a bit wiggly in the middle, as it should be and slowly it settles…..into this gorgeousness:
I can’t wait for the whole Hopman clan to dig in – it was a hit last night at my folks’, while we watched our team crush the Huskies for the tenth straight year.
Check out the full recipe here – one of my go-to recipe sites.
Turned-over earth. Football. Pumpkin pie.
Without a doubt, autumn has arrived!
HOMEMADE FRESH PUMPKIN PIE
- 2 cups mashed, cooked pumpkin
- 1 (12 fluid ounce) can evaporated milk
- 2 eggs, beaten
- 3/4 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- Preheat oven to 400 degrees F (200 degrees C).
- Prepare pie crust by mixing together the flour and salt. Cut shortening into flour, add 1 tablespoon water to mixture at a time. Mix dough and repeat until dough is moist enough to hold together.
- With lightly floured hands shape dough into a ball. On a lightly floured board roll dough out to 1/8 inch thickness. With a sharp knife, cut dough 1 1/2 inch larger than the upside down 8 to 9 inch pie pan. Gently roll the dough around the rolling pin and transfer it right side up on to the pie pan. Unroll, ease dough into the bottom of the pie pan.
- In a large bowl with mixer speed on medium, beat pumpkin with evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg and salt. Mix well. Pour into a prepared crust. Bake 40 minutes or until when a knife is inserted 1 inch from the edge comes out clean.
CARLENE’S DOUGHY GOODNESS
Makes 2 pie crusts
- 3 cups flour (I used 2 cups white, 1 cup whole wheat)
- 1/2 cup butter, cubed
- 3/4 cup butter Crisco
- 1 T salt
- 1 egg, beaten
- 1 T apple cider vinegar
- 5 T ice water
Place butter in refrigerator. Place Crisco in freezer. Place egg in refrigerator. Combine vinegar and water and place in freezer. Combine flour and salt by pulsing in a food processor (or by hand in large bowl.) Add cold butter and pulse a few times (or stir by hand.) Add cold Crisco and pulse a few more times (or mix by hand) until mixture consists of pea-sized granules. Add half of all liquids, including egg, and pulse (or mix by hand), then add remaining liquids and egg and pulse (or mix by hand) until mixture binds. Try not to over-mix. And voila! Two pie crusts.