Recipe: Pumpkin Pie (Gluten Free)

Not many of the English have ever tried a proper, American-style pumpkin pie. Just like with my Apple Butter, it takes some getting your head around it. I know that I've got a couple of friends that should try it again, because they had it straight out of the oven, which isn't as nice as after it's cooled down.

Growing up, pumpkin pie was only served on Thanksgiving, and it was either shop-bought, or the pumpkin came out of the tin. Having my own place, I now grow a few pumpkins in my back garden. If I need bigger ones for carving, once I clean the gross stuff out, I scrape the flesh so it's quite thin (it makes it easier for carving, especially when you use stencils), and save it. I tend to put it in 2 to 2 1/2 cup amounts into a zipper bag, and just toss it into the freezer until I want it.

And, I don't just make pumpkin pie in the autumn. Since I'm no longer in the States, I haven't celebrated Thanksgiving since I last visited my family in 2003. I make it whenever I fancy it. We always have it for Yule and Christmas, in my house, and the Imp's Grumpy gets a pumpkin pie for his birthday in June.  I miss having "Cool Whip" on top, but I get by with squirty cream.

The recipe that I use is from Michelle Jones, of BetterBudgeting.com . I use my own gluten free basic pastry recipe, but I'm needing to experiment with how to get it to not glue itself to my metal pie plate in the baking process...I'm thinking either greasing the pan, rolling the pastry instead of pressing it in like I normally do (since I'm getting better at rolling it out without it disintegrating), and/or layering baking paper underneath.

But, here's the recipe that Ms. Jones posted, along with the alterations that I make:

Ingredients:

1 unbaked pie crust (deep dish, if you are getting store bought) 
2 c. fresh pumpkin purée (or canned pumpkin) (I steam my pumpkin flesh before puréeing it, but you can also roast it)
1 14-ounce can sweetened condensed milk (I use the Carnation condensed Milk, and one tin will do, whether it be the normal or Light)
2 large eggs (in the lifetime that my quails start laying, I'm waiting to try using their eggs...it will take approximately 10)
1 1/2 tsp. ground cinnamon (I have a thing for cinnamon, so I do the 'this looks about right' method, and use quite a bit)
1/2 tsp. ground ginger
1/2 tsp. nutmeg
1/2 tsp. salt
(If you like the spicier pies, add 1/2 tsp. cloves, I do not use them.)(I do put the cloves in, it's Ms. Jones that doesn't)

Directions:

Combine filling ingredients with mixer and pour into pastry shell.  Place a folded piece of foil around the crust to prevent over-baking.  Bake for 15 minutes at 425 degrees (220C/Gas Mark 7) then reduce heat to 350 degrees (180C/Gas Mark 4) and continue to bake for 35-40 minutes longer (or until knife inserted 1-inch from the edge comes out clean and not gooey).  

Remove pie from oven and cool on wire rack for about an hour or so.  Serve pie slices with a dollop of whipped cream.  Refrigerate leftovers; if there are any!

For the future, I do cross a lot between American and English recipes. If I forget to write out what I've converted (such as the original of this recipe only had the temperatures in Fahrenheit), my favourite site for conversions is this one: onlineconversion.com/cooking.htm

Happy Autumn!

Well, I had started a post on Ancestry and Pathways, but I wasn't happy with the direction that it was taking, so it's now been deleted. I am honestly trying to get back into the swing of my regular posting regime, but the thoughts aren't flowing without sounding pompous, confused, and/or ignorant. Oh, well...we all have days like these.

The equinox has recently come and gone, and I completely missed that specific day out of busyness and complete exhaustion. Oops. Well, not really.  Outside of the Samhein, I find it quite difficult to pinpoint a specific day for my personal celebrations. Yule gets rather close, but it gets celebrated on the best day that I can get all of my friends organised and here on the same day, sort of close to when everybody else actually observes it. I'm pretty sure, though, that if I were regularly observing with a group, we might get close to some of the other Sabbats I have seen other Pagans and Heathens that get into an absolute flit over trying to make sure that they can observe a Sabbat on a very specific day.

One thing that we have to remember is that our ancestral tribes didn't have paper or electronic calendars to worship, oops, I mean Observe, such as we do. They'd have a few people that kept track of the moon and the stars. And the weather...we can't forget the weather. You couldn't throw that first or second harvest festival until those harvest actually started to come in, and that depended on what the weather was doing. You'd count your own age by how many moons or seasons had passed. The Chinese have named their years by a rotation of twelve animals. The Celts calculated by thirteen lunar months named after trees that were common during those months (I will be researching both of these calendars, soon, for future posts).

I regularly get teased by Witchy Kitty because of the obvious lack of clocks in my house. There is one in the kitchen, that came with the house. The only calendar in the house was bought by somebody else, and regularly doesn't get changed until we're one or two, sometimes three, weeks into a month. I don't wear a watch, but I do set multiple alarms on my mobile, and I'm making a conscious attempt to add specific dates to my Google Calendar, which will send an alarm (or three, depending on how many I've set) to my mobile. I'm early for most things, or I'll have a panic attack. But, for the most part, I run on what's jokingly referred to as 'Pagan Standard Time'. If I don't have to be there at a specific time, I will get there when I do. It's been a few hours into daylight...I'm starting to get hungry, so maybe I'll go eat something. It's a couple of hours past sunset...I'm kind of tired, it's probably time for bed.

Today feels like a good day to do my seasonal clean-up of the house, and I feel the desire to do some baking tomorrow. So, I may seem a bit late to some of you, but because the day is just right for me, Happy Autumn Solstice!

Joy Pockets 120911

I apologise that it's been a fortnight since I've done my Joy Pockets, but it has been so super busy with getting back to college, and last Monday was a particularly rough day for us. But, here we go. I hope to be back to my normal posting self within the next week or two, once I'm into a better routine.

• The hints of autumn arriving. The leaves just starting to change, the arrival of blustery winds, and the chance that the weather isn't likely to go over-warm again for a while.
• Tied in to the weather, the excuse to make beef stew today...nom. I'll post the recipe later this week.
• The Imp being so excited to be able to return to nursery. It's three, super-long days for her, but she adapted straight away.
• Succeeding in sorting out my budget spreadsheets up to June. Ok, this probably sounds really sad, but I actually enjoy doing it because I'm really proud of my spreadsheets.
• Starting back at college, and the excitement of getting into a routine, and having work that makes me think. Oh, you will probably see me posting about my frustration on papers and assignments, but I honestly do enjoy it.

Mel