Some days I over do it. Today was one of them. Filled with a morning 5 mile run (which felt fantastic), a trip to the grocery store with Maren, scarfing down lunch, picking Maisy up from school from her minimum day, hosting a playdate while trying to clean the house and make pumpkin pie and toast the seeds from scratch. All the while trying to get people their produce that got forgotten about from the school Farmer’s Market Fundraiser with Farmigo. This is pretty much the first time I’ve sat down all day, well unless you count the car ride to and from Berkeley Bowl for groceries. I thought WHY am I doing all of this!? Well, because I wanted to make the girls’ day special and that makes me feel good, but did all this multitasking? I’m not sure.
I do know that our pumpkin pie turned out tasty. I should have gone one step further with some whipped cream, but sometimes, you have to let some things go.
Recipe: (makes 3 small individual pies) - Well kind of, I wouldn’t let them eat a whole one, maybe 3 or 4 servings/pie depending on how much you’re into saying no to yumminess.
- 3 Small/mini pie crusts
- 2 Sugar Pie Pumpkins (med-med/small)
- 1 - 12 oz can Evaporated Milk
- 2 eggs, beaten
- ¾ cup packed brown sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon ground salt
1. Heat oven to 400 degrees F. Cut the pumpkins in half (cut off the stems), let the kids dig out the guts and seeds. You clean up the rest of the stringy stuff to finish off the clean out. In the interest of saving time, we microwaved the pumpkins to get the puree going. We microwaved 2 halves at once for about 7 minutes, stopping to turn them a few times. Repeat.
2. Scoop out the cooked pumpkin and mash it all up with a masher. The kids loved this step.
3. Put the pumpkin puree in a bowl, add all other ingredients and stir, stir, stir until all the lumps are gone.
4. Ladle the pie filling into the pie crusts. Beware, dribbled pie filling on crust will burn in in the oven. (I know from our little experience today).
5. Bake for 40 minutes or until a knife comes out clean after it’s inserted 1 inch from the edge of the crust.
6. Clean the kitchen, the floors and do all the dishes while the pies are baking and the kids are asking if their pie is ready yet.
7. Hope to goodness that pie gets done soon!
So, as I said, I wasn’t sure I was all into all of this. Though, we did make the tastiest pumpkin seeds I’d ever made. What sealed the deal was, that every night at dinner we ask each other what the best part of the day was. Maisy said to me, “I really loved doing all the baking and pumpkin stuff. That was totally the best.” Okay, I’m not insane, it WAS worth it, at least it was today…
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