(Yet another pumpkin pie blog…)

A tale of sadness and redemption, of mourning turned to joy…

Youngest Daughter designed a jack o’ lantern from her very own pumpkin this Halloween. Alas, we don’t have a photograph. Before we could enjoy it for any length of time, it rolled out of the back of our van and cracked open on the ground.

YD seemed to keep a stiff upper lip. SuperOrdinary Mommy promised that we’d make a pie from the remnants of the jack o’ lantern, and that seemed to pacify our sad girl. But a little later, I heard a quiet sob coming from her bed: “I’m going to forget what my pumpkin looked like!” I promised to take pictures of pie making process, and she decided to draw a picture of her jack o’ lantern the next day…

YD's jack o' lanternThis is how Youngest Daughter remembers her jack o’ lantern.

What was leftBut this is all that we had left of it.

Cooking down the pumpkinHere is YD’s jack o’ lantern cooking down.


And finally this week, YD and Mommy teamed up on the pie…

YD's pumpkin pieYummy!

Mommy made the crust, and YD did the rest!


Pumpkin pie

1½ cup mashed pumpkin
1 egg
1 cup soy milk
1 Tbsp flour
1 Tbsp molasses
¾ cup sugar
1 tsp cinnamon
pinch of clove
pinch of nutmeg
pinch of salt
1 9″ unbaked pie shell

Combine all ingredients. Pour into unbaked pie shell. Sprinkle additional cinnamon, nutmeg, and clove over top of pie.

Bake at 450 °F for 15 minutes; then at 350 °F for 45 minutes.

(From Amish and Mennonite Kitchens by Phyllis Pellman Good and Rachel Thomas Pellman. Good Books, Intercourse, PA. 1984)

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