From Sand to Gemstones

The hiatus is over.

For the last month and a half (it’s been that long right?) I’ve been collecting recipes but life got in the way for me to post them. At first I got sick and there was no way in heck I was gonna spend time looking at a computer screen. I’m normally a dizzy/clumsy person but man, oh man, the “itis-es” that I had sucked. Then the holidays decided to creep up on me and there was no way I could keep up. But, I’ve been promising myself a deeper dedication to my writing. If I want to get better I have to keep practicing which means, even if it’s Kitchen Nightmares, I need to keep going.

Since Christmas is almost here (can you believe it’s in a week!?) I figure I post a dessert. Pumpkin pie is a staple with my family during the holidays. They like me working hard and slaving in the kitchen. But, I oblige because it’s nice knowing my food is actually edible.

I make my pumpkin pies from scratch. I don’t think I could make the pies with canned pumpkin (***side note, did you know that canned pumpkin is actually canned squash?) because I wouldn’t know where to start. If you’ve never cooked with fresh pumpkin I swear to you it’s pretty easy. You just get some candy pumpkins, you know the cute small ones in the store that usually say for baking pie. You cut them into slices, spoon out the seeds (just the seeds not the flesh), throw them into a steamer and steam until a fork goes through it. Kinda like mashed potatoes. Once done use an electric mixer to mash them and let the water drain. Simple as pie. You can also use the big carving pumpkins. I’ve done it before. But, they’re a little more stringy so you’d have to mix them a little longer. You may have to add a little more sugar, I’d say maybe another 1/8-1/4 of a cup, to the mix as well.

The best thing about using fresh pumpkins is knowing that you aren’t eating squash, well not really. The best part is the seeds. I love pumpkin seeds. Tossing them in some olive oil and salt then roasting them is delizioso. Out of curiosity, do you eat your pumpkin seeds whole or do you open them up like sunflowers and eat only the insides? It’s a nagging debate in my household. I eat those suckers whole. The hubby, he takes the time to de-shell them. But, he also takes the time to de-shell sunflowers and peanuts. I don’t have time for that.

My least favorite part of this whole process is probably making the crust. Not even the shucking of the seeds kills me. When baked the crust is so flaky and melt in your mouth ono (Hawaiian for good, delicious, yummy – you get it) that it takes such care when you’re shaping it. Or, it could possibly be the shaping of the crust is time-consuming and I really suck at patience. Either way, my least favorite part.

But once the annual shaping of the crust event is over the smell of fresh pumpkin baking in the oven is amazeballs. The thought of the buttery flaky crust coupled with the smoothness of the baked pumpkin is watering my mouth as we speak. I think I am having a really massive sweet tooth right now.

I’m excited for the holidays because of this pie and because I just love food. I’m missing my loved ones we’ve lost – dad, Gramps, mama, and my babies. But, I’m excited to end a year of growth with the loved ones still here. What is your favorite holiday dessert?

Pumpkin Pie

Ingredients: (makes two pies)

3 1/2 cups fresh pumpkin
2 cans evaporated milk
2 cups sugar
Pinch of salt
1 teaspoon cinnamon
4 eggs
3 teaspoons butter (optional)

Crust

Ingredients: (makes one pie)

1 1/2 cups flour
1/2 cups oil
2 tablespoons water
2 tablespoons sugar
1/2 teaspoon salt

Directions:

1. Preheat over at 425º F.
2. Drain water from pumpkin.
3. Mix all pie ingredients together, it should look like cake batter.
4. Mix all pie crust ingredients together in a 8″ pie pan. Spread crust on pie pan and shape crust ends to your liking.
5. Pour pie mixture into crust.
6. If using butter, cut the 3 teaspoons of butter into tiny pieces and place on filling.
7. Bake pies at 425º F for 10 minutes.
8. Lower heat and bake pies at 350º F for 1 to 1 1/2 hours.
9. Pie is done when toothpick goes through and doesn’t have batter when pulled out.
   

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