Friday, November 13, 2009
Something that I've wanted to do for a few years now, is bake a pumpkin pie from scratch. No cans of puree, no store bought crusts (which really isn't an option for me anyways, since we're gluten free), no marshmallow fluff (that seems so weird to me, that people actually buy marshmallow fluff. And use it.)- none of that fancy stuff. I'm going to do this the old fashioned way.
Gut a pumpkin, cook it in the oven, and then blend it into goop, myself.
I was thinking: maybe I'm not the only one wanting to make a pie from scratch this year? Some of you probably make it from complete scratch every year- which is absolutely amazing, and I bow down to you, but for the most part, we're all probably followers of Libby and the traditional orange wrapped can. I remember when I was younger, my parents would just pick up a pie from Thriftway for a few dollars. There was nothing wrong with that, but, it just seems so impersonal. I'm sure my mom must have made a couple of pies herself over the years, I just don't remember them. Maybe I don't remember them, because I didn't help?
My daughter is for sure, going to help. Shes only three years old, but, as annoying as it is to have her throwing tantrums in the kitchen when I take the wooden spoon away after 100 too many "tastes", she needs to learn how to cook. And more important than that, she needs to learn the importance of tradition. We're still developing our traditions, our family is young, but when I think about our future, 5 years from now, 10 years from now, there are a few things that stand out in my head. Baking a pumpkin pie from scratch, is one of them.
So here's how this is going to work, dear friends.
This Thanksgiving, bake your pumpkin pie from scratch.
Simple as that.
Ok, there are a few rules and guidelines, hehe.
1. No canned products allowed. No pureed pumpkin. No evaporated milk (every other kind of milk is ok, whole, butter, soy, rice, 2%, etc). No crust in a can (it exists, really). Nothing. Lets keep it fresh.
2. No pre packaged items allowed. Baking mixes are ok, I know that my family and I would be living off of rice alone if baking mixes weren't available to us (living gluten free isn't easy). Cookies are ok, as long as they've been crumbled and mixed with other ingredients. Graham crackers are ok, as long as they've been crumbled and mixed with other ingredients as well. You kind of get the point, right? Just as long as you're not grabbing a freezer tube of cookie dough, laying it down in your pie dish, and calling it good. A little extra effort, will go a long ways.
3. Write down everything that goes into your pie, and your crust. You're going to have to share your homemade pumpkin pie recipe with us, of course! So take pictures while you're at it.
If this is all too overwhelming for you, do it a couple of days before the actual holiday (or don't do it at all, no pressure). Store it away in the fridge or freezer until the night of your big dinner. That's exactly what I'm going to do.
A few helpful sites for basic instructions are: AppleJade. RecipeTips. PickYourOwn.
The day after Thanksgiving, we'll proudly reveal our pies! Well, I understand that we won't all be able to get to the computer the day after Thanksgiving, so... correction: the week after Thanksgiving we'll proudly reveal our pies! I'll get to working on a cute button that says something like "I made my Thanksgiving pumpkin pie from scratch", or something, for all of us to show off on our sidebars (ok, so maybe I'll be the only one sporting it, but, I'm ok with that, haha). Feel free to spread the word. The more homemade pies, the merrier.
Eggs, no eggs, ginger, vanilla, pineapple- whatever your ingredients are, I can't wait to see what you come up with!