Thursday, September 22, 2011
Autumn is Here: Children's Homework and Pumpkin Pies
My two teens lean over the kitchen table, working on a history project together, speaking of the Mayflower, William Bradford and the New Plymouth colony. My toddler son plays on the deck, splashing toys into a small pot of warm water.
Pumpkin pie sounds perfect right now, doesn't it? I can't resist and so pull the ingredients out of the cupboard, whirling, whisking and whipping the frothy cinnamon-specked pumpkin puree. Looking for pie pans, I am confronted with the fact that I packed all my pie glassware to stage our cupboards for this move. Drat! After some crashing and clanging into the far corners of my cupboard, I resurface with a cheesecake pan and a small round skillet. Experiments in the kitchen. (What does that say about me if I pack my pie pans yet save my cheesecake pan?)
The pies are baking now, the heat from the oven nicely offsetting the chill from the open windows and deck. My toddler talks from his bed, as he struggles to fall asleep for nap-time, and my children have moved onto more school.
Care to join me for pumpkin pie? Those who live close are welcome to stop by for a slice in forty-five minutes, otherwise whip out your appropriate glassware and join me. Here is an adapted recipe from one of the basic pumpkin pie cans that I used today.
Easy Pumpkin Pie
1 1/3 cup sugar
1 tsp salt
2 tsp cinnamon
1 tsp ginger (I was out so I omitted this today.)
3/4 tsp ground cloves
4 large eggs, whipped
1 29 oz can pumpkin pie puree
1 12 oz can evaporated milk
1 12 oz can full of normal milk from your fridge (use above can to measure)
2 refrigerated pie crusts
Bake at 425 degrees for 15 minutes. Reduce heat to 350 and bake for about 45 more minutes. The pie is ready when a knife inserted at center comes out cleanly.
There is still time to put your name in the hat for the free gift card to get your first rate inexpensive dates started! Simply stop by here and leave a comment for me. Winners will be announced tomorrow on Friday, September 23.
What about you? What do you like best about fall? What foods have you enjoyed making lately?