Fresh pumpkin pie, squash casserole, sweet potato casserole as good as
sweet potato pie with brown sugar and pecan crunch on top, that’s what
I cooked today!
Yes, this will be different-not like the past variations of
either Petroleum Club, country club or Chapparel Club… Or even the times
we spent at Rop’s house with family and also gathering with friends
left alone with no where to go , but to celebrate with us!
Those days are now gone, new memories and traditions to begin! The
past few years we have missed going out to Flower Mound to my
sisters house as the time conflicted with our dinner time and so
today we started a new tradition again, going to Polly’s!
Our new family tradition since our Dad passed in 87 and Mommy’s
small condo would never have held all of us for a large gathering…
So, now with Rop gone, and Charlotte off to Houston to start a
new tradition with her newly married children we can all be
thankful for loved ones nearby and far away! Flower Mound
will suffice as a gathering place, on 2 1/2 acres of trees, gardens
and deep fried turkey one after the other to take home as you
please! Away from the hustle and bustle of Dallas, a place to
relax and wonder and enjoy each other and of course
the Cowboys game each year!
The BEST Pumpkin Pie!
Take either a small cooking pumpkin or a jack-o-lantern pumpkin that has not
been cut out and cut into hunks to fit into a large stew pot on stove top. Use
steamer basket and about 1 – 2 in. water in bottom, cover and steam about 45 min
or til soft enough to scoop out of shell, and to remove the seeds and
string filament inside.
In a large bowl measure out 1 1/2 c. fresh pumpkin
(one and a half cups pumpkin)
1 heaping cup of sugar
1 1/2 t. cinnamon, 1/2 t. nutmeg, 1/2 t. allspice, 1/2 t. ground ginger,
1/2 t. cloves, 1/2 t. salt.
1 can ev. milk
2 eggs slightly beaten
mix all together in bowl, pumpkin and egg first, then add dry and
stir by hand.
pour into 9″ deep dish or reg. pie shell unbaked
place filled pie pan on cookie sheet or pan covered with
foil to catch drips, and bake at 425* for 15 min.
then lower temp. to 350* and
continue to bake for about 35 min. more or til a toothpick comes
out clean. Serve with whipped cream or just alone, it is so
good you won’t be able to stop eating!~
Measure remaining pumpkin into freezer bags with 1 1/2 c. in each
bag and freeze or refrigerate for more pies or bread! you won’t ever
go back to canned pumpkin again! A small pumpkin will yield
enough for about 3 pies and a large will make a lot of bags of pumpkin!