I took my car in to get the dents banged out of it this week. That meant getting a rental car. I had the choice of this tiny little thing or a “small” SUV. I took the SUV because it looked much sturdier. But it is big. Bigger than my car. And of course it is an automatic.
I bought an automatic (my first) about ten years ago. The first day I drove to work, I parked my car in the garage and I couldn’t get the keys out of the ignition. I panicked. I tried it again and again. I got out the user manual. And finally I phoned roadside assistant. After some back and forth, the mentioned the gear should be in “park”. What a complete idiot. I apologized profusely for wasting their time. I put the car in “park” and out came the keys.
So now I know. This is happening to me with the rental on a daily basis. But at least I know what to do.
I’m making pumpkin pie this weekend to take over to my dad. My grandmother made her pie with full fat cream and molasses. I started out with her recipe but modified it a bit because I like my pie spicy!
Here we go.
Mother’s Pumpkin Pie
1.5 cup pumpkin (cooked and mashed – I use it out of a can – 425 g., or 15 oz.)
1 tablespoon flour
½ cup brown sugar
5 tablespoons molasses
3 eggs
1/2 tsp ginger
2 tsp cinnamon
1/2 tsp cloves
¼ tsp allspice
½ tsp salt
1.5 cups cream or evaporated milk (I used half and half since that is what I had on hand)
Beat eggs, add pumpkin, sugar, flour, molasses and seasonings and beat thoroughly. It will look dark.
Stir in cream. The cream lightens it up and makes it soupy.
Pour in unbaked 9 inch pie shell. The shell is the hardest part to make as far as I’m concerned. I used to be fastidious about it and make perfect little ridges around the edge and cut-outs for the center. No more. To heck with Martha Stewart. My crust is always overworked and a little tough but frankly, I like it better that way. It’s not beautiful, but it is functional and tastes good!
Bake at 400 degrees F. for 20 minutes, then lower heat to 350 degrees F. Pie will be done when a knife inserted comes out clean. (I check it at 30-40 minutes after reducing temperature. It will kind of puff up.)
Serve with whipped cream, ice cream, or plain.
Enjoy the weekend!
