To me October means only one thing: Getting ready for the "funnest holiday" of the year!
And, of course,
TRICK OR TREATERS!
Oh, how I love seeing how excited the grand kids get.
There is so much preparation: "We have to get just the right pumpkin!" Then there's the decorating, and the inevitable "I wanna be!" The ritual of carving the pumpkin!
As much as it takes to prepare, so soon it's over. Let's pretend it is November 1st and you are looking at that
Jack-o-Lantern the kids had so much fun watching you carve (never mind those
“eeeew that’s ichy” comments) and wondering when you can chuck it without them
getting all upset.
DON’T! Remember Thanksgiving is right around the corner. Yes, I know, canned pumpkin is readily available on the store shelves, but a pie made with fresh pumpkin can’t be beat.
DON’T! Remember Thanksgiving is right around the corner. Yes, I know, canned pumpkin is readily available on the store shelves, but a pie made with fresh pumpkin can’t be beat.
Extra
benefits: Teach the kids to waste not, want not, and with a medium to large
pumpkin you can get enough to make anywhere between 6-8 pies to share with whom
you are thankful.
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A simple vintage (from a 1950’s cookbook) Pumpkin Pie Recipe
1/8 teaspoon of salt
2/3 cup sugar
2 teaspoons pumpkin pie spice
2 eggs, slightly beaten
1 2/3
cups evaporated milk
1 1/2
cups cooked, mashed pumpkin
1 pastry shell
Sift dry ingredients together, and stir into eggs. Add milk and pumpkin, and stir well. Line pie pan with pastry and pour in filling. Bake in very hot oven (450 degrees F) 10 minutes; reduce temperature to slow (325 degrees F) and bake 45 minutes longer, or until knife inserted in center comes out clean. Cool.