The Pumpkin – Curious as a Cathy

It’s official, I’m on Thanksgiving break! Yep, you won’t find me online over the next two, three, four, or even five days. We’re in for a long, very long relaxing weekend. I don’t wanna miss a second of it. Do you blame me?

Thanksgiving feasts really conjure a warm essence in all of us, wouldn’t you agree? The aroma from the kitchen, the family gathered in the home, bubbly conversations, laughter, good moods,…it’s total bliss! I got such a chuck when I stumbled upon 8 Stupid Questions People Ask the Butterball Turkey Hotline. Remember laughing helps to make you skinny, so read it!

Have you finally pulled yourself away from the dinner table? Now, all you want to do is relax in front of what…the computer? Really? Why not watch some good ole football?

Our founding fathers didn’t have this luxury, so you owe it to them to sit in front of your nice high def TV to enjoy your feast. After all, football and Thanksgiving is a long-standing tradition. In fact, I had no clue how far back this tradition stretched until I did a little digging on the net. Look at this old postcard circa 1900 depicting the relationship between the two.

While you’re snuggled in the living room watching your favorite football team, you may want to take with you a slice of home-made pumpkin pie.

I delight in making a couple of classic pumpkin pies every Thanksgiving, as found on the backside of Libby’s canned pumpkin. This recipe is featured on their product since 1950.

Libby’s Famous Pumpkin Pie
Ingredients
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) LIBBY’S® 100% Pure Pumpkin
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Whipped cream (optional)

Directions
**MIX** sugar, cinnamon, salt, ginger, and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
**POUR** into pie shell.
**BAKE** in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

This recipe uses a pre-made pie shell, but I like making my own. This year, I used a recipe from my copy of Good Maine Food Cookbook by Majorie Mosser.

Plain Pastry

2 cups pastry flour

1/2 teaspoon salt

1/2 cup lard

1 cup butter

Cold water

Mix flour and salt. Work in lard and butter with fingertips, or two knives, until particles are the size of a large pea. Add enough water to make particles hold together.Chill.

The result is delicious! It’s funny, as a kid I didn’t care too much for pumpkin pie. Now, I love it! Thanksgiving wouldn’t be the same without it.

I found a poem “The Pumpkin” by John Greenleaf Whittier written in 1850 for your reading pleasure…

Ah! on Thanksday, when from East and from West,

From North and from South comes the pilgrim and guest;

When the gray-haired New Englander sees round his board

The old broken links of affection restored;

When the care-wearied man seeks his mother once more,

And the worn matron smiles where the girl smiled before;

What moistens the lip and what brightens the eye,

What calls back the past, like the rich Pumpkin pie?

Allow me, to leave on this note…