Happy Halloween Everyone! By now the ghosts and goblins have hopefully all turned in for the evening. Was your costume good enough to confuse and ward off the evil spirits that roamed the Earth? I think I am safe.
I’d like to take this time to thank the Celts for the celebration of Samhain, the end of the Harvest and the beginning of Winter. I’d also like to thank the Christians who converted Samhain into Hallowmas, All Hallows’ Eve, All Saints’ Day and All Souls’ Day. Finally I’d like to thank the Scottish and Irish immigrants of the late 19th and early 20th century that brought us Guising which eventually turned into Trick or Treating.
- 2 cups of unbleached flour
- 1 tsp salt
- 2/3 cup plus 2 Tbsp of melted margarine
- 1 tbsp. cider vinegar
- 1/3 cup of cold water
Mix dry ingredients, cut in melted margarine. Mix vinegar and cold water, add to flour mixture tossing and stirring as you add. Stir vigorously with fork until mixture holds together well, hen form into ball. Roll out between wax paper sheets. Roll into ungreased pie pan. Chill (The crust, you still have to make the pie)
Now for the pie:
- 3/4 cup sugar
- 1/2 tsp salt
- 2-3 tsp pumpkin spice (as we may have mentioned before, we don’t have pumpkin spice so I cheated and used the spice list from another pumpkin pie recipe: 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, 1/2 tsp cloves)
- 3 eggs
- 2 cups canned pumpkin or pumpkin puree
- 2 cups milk
In a bowl, blend together Sugar, salt and spices. Ina separate bowl, beat eggs and add the pumpkin. Add sugar and spice mixture to egg and pumpkin mixture, mix well. Gradually add milk. Pour into pie crust.
Bake in preheated 450 degree oven for 10 minutes. Drop heat to 350 and continue baking for 40 minutes or until done. (Mine took about 55 minutes) Cool completely and serve with whipped cream. You have to eat Pumpkin PIe with whipped cream.