Monday, October 4, 2010


Fall is in the air. It's in the house, no more open windows at night.  It's in my closet, summer clothes are pushed to the far end of the rod. It's in the KITCHEN!!  And there are some wonderful aromas associated with autumn.

The best smell around these days has to be cinnamon, nutmeg and pumpkin.  AND PUMPKIN PIE!

You just cannot eat pumpkin pie in the spring or summer.  It doesn't fit! It's probably banned by the Food and Drug Administration, actually.

My pumpkin pie recipe is a family legacy. It was developed by Granny and her sister Rena (lovingly pronounced Reenie).  Aunt Reenie owned a restaurant along the Illinois river that was FAMOUS for pie. Pies of all kinds were displayed, purchased and eaten before noon every day she was open.  She got up way before daylight to make them fresh and farmers from all around made the trip into town to sample and sometimes take a whole one home. 

Her pie crust recipe made enough of that flaky treat for FIVE pies. FIVE!  Who needs to make five pies at one time?  ONLY those folks that own a restaurant or have 19 kids and counting, like the Dudleys or the Doodleys or whatever their name is.

I inherited the recipe and pull it out every year about this time. 

Here it is, read it carefully.  I wrote it, just as she spoke it and you've got to THINK.  By the way, she didn't use measuring terms, we had to figure those out as she spoke....example: "add some sugar" turned into 2/3 cup.  I've since learned that the really good cooks do NOT measure anything.  They've done it so many times they can tell by looking or feeling what is the correct amount.  When tested they are 100% accurate.   I'm still measuring!!

2 eggs ( per pie)  Beat eggs with a wire whisk.
add 2/3 cup of sugar (per pie)
add 1/2 t. pumpkin pie spice (per pie)
add 1/2 t. cinnamon (per pie)
Add  pumpkin (1 small can makes 2 pies, so just add 1 can)  
    (ONE can for TWO pies?  This must have been an economic decision)
sprinkle of salt
dash of nutmeg
Add 1 1/3 cup of milk (per pie)
Mix all that up real good.

Line TWO pie pans with pie crust, make the edges pretty,  and pour half of mixture into each pan.
Bake at preheated oven 400, for 45 - 50 minutes.  It's done when the middle of the pie doesn't jiggle.

(Crust:  Pillsbury prepared pie crust, found in the dairy dept. of your grocery store. You really didn't think I'd make that homemade recipe that makes FIVE pies, did you?)

Did you read carefully?  Every time it says per pie you double that ingredient!   Isn't that funny? 

Granny explained that this pie should be called a "Pumpkin Chiffon Pie" since it's not as heavy as the one that is listed on the label of the pumpkin can.  That's the "per pie" part I'm sure.

It's fabulous.  The house, the neighborhood and the cook all smell delicious. 

1 comment:

  1. Yummy...I can smell it now! Fall is my favorite time of the year & all the colors, smells and delicious foods!