Another interruption! I guess I didn't say I'd write ONLY about real-life relationships for 31 days. So you get a few bonus posts as I get irresistible ideas that can't wait for November. Well, maybe for you Americans it could wait 'til then, but for Canadians, Thanksgiving is this weekend.
My brother-in-law asked me for my pumpkin pie and crust recipes, and I figured since I was typing them out anyway, I'd post them here. I love pumpkin pie. This is the same recipe I used for my husband's birthday pie.
2 cups flour1 tsp salt3/4 cup margarine (yeah, I know purists say only butter, and the rest of the world uses shortening...in my experience margarine makes the flakiest yet most manageable crust)5 to 6 tablespoons cold waterNote: This recipe is actually for a 2 crust pie, but I make it for pumpkin because that way I don't have to roll the crust so thin that it's difficult to get it into the pie plate, and then I don't have enough for the edging to be even. So you'll end up with lots of scraps unless your pie plate is huge like mine. If you're just using little disposable ones, it should be enough for two pumpkin pies.Lightly stir together flour and salt. Cut in margarine with pastry blender or two knives until mixture resembles coarse crumbs. Sprinkle in cold water a tablespoon at a time, mixing lightly with a fork after each addition until pastry just holds together. Shape into a ball with your hands. Roll it out into a circle about 1/8 inch thick (I think I usually do closer to 1/4 inch...Kevin sometimes says it's too much crust though.), and line pie plate. Trim and crimp the edge.
3 eggs1 16-oz can pumpkin (or 2 cups cooked and puréed pumpkin)1 cup evaporated milk1 cup brown sugar (white sugar works too, but brown adds to the flavour)1 tsp ground cinnamon1/2 tsp ground ginger1/4 tsp ground nutmeg1/4 tsp ground cloves1/4 tsp saltPreheat oven to 375 degrees F. In a large bowl, beat together all ingredients until well blended. Fill pie crust and place in oven. Bake 45 minutes until filling is set and knife inserted 1 inch from edge comes out clean. Cool before serving. FYI, when I make it, it takes way longer than 45 minutes to bake...more like 75 minutes.