Things have been impossibly boring around here lately. That’s why I haven’t posted. I just haven’t been doing ANYTHING to speak of. I have been working so I guess that counts, but that is not blog material.
The Captain went out and bought a pumpkin pie the other day at a grocery store. He usually does this about once a year, and every time he does, we end up throwing most of it away. Store-bought pumpkin pies just do not taste the same as home-made. Don’t do it people! Just don’t eat any at all if you’re going to buy it. They have way too much sugar and spices, and a much lighter hand with those ingredients is required. My mother taught me how to make perfect pumpkin pie.
So he promptly threw the pie away after he tried it and deemed it inedible, and I got out my pumpkin pie fixins and made one for him. He didn’t want any crust so I just made the filling and baked it in a casserole dish. This time I placed it in a hot-water bath to bake it, but I don’t usually do that. It didn’t seem to make any difference at all so I won’t be doing that again. It’s an unnecessary step and you can skip it.
Pammy Sue’s Pumpkin Pie
15-oz plain canned pumpkin
12-oz can evaporated milk
1/2 cup sugar
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp freshly-grated nutmeg
1/2 tsp salt
9-inch unbaked pie shell (for pie)
For Pie: Preheat oven to 425 degrees F. Mix pumpkin, sugar, and eggs with an electric mixer until well combined; about one minute. Add milk and spices and mix well. Pour into an unbaked pie shell or greased casserole dish (cooking spray is fine). Bake pie for 15 minutes at 425 degrees. Reduce temperature to 350 degrees and continue baking for 45 minutes or until knife inserted in center comes out clean. Cool for 2 hours on a rack. Refrigerate at least 4 hours before serving. Serve with whipped cream.
For Pudding: Preheat oven to 350 degrees F. Follow above mixing instructions. Bake uncovered in a greased, 8” x 10” or 9” x 9” casserole dish for 45 minutes or until center is set. Cool on a rack for two hours and then refrigerate for at least 4 hours before serving. Top with whipped cream, sprinkle with a little cinnamon, and serve.
It was waiting for him in the fridge when he got home from work this morning at 4:00 AM. This note was waiting for me by the coffee pot when I got up this morning:
He loves me…
And he does love his pumpkin pie.
Half of it was missing.
No wonder he was sick.
I’ll be looking for some excitement around here.
You’ll be the first to know.