We thought it was cool to raise one eyebrow really high and cock your head to one side, like your face was saying “WHAT? YOU EXPECT ME TO BELIEVE THAT?????”
I’d practice in front of a mirror but both eyebrows shot up. Hey, we were teenagers with time on our hands. It was before computers and cell phones.
The other day I told a friend of mine that I was going to make a pumpkin pie from scratch. She raised one eyebrow so high it almost touched her hairline and, in the classic pose, she tipped her head to one side. Then she said “How in the world do you make a pumpkin pie from SCRATCH?” and I knew she was really thinking “YOU EXPECT ME TO BELIEVE THAT?”
Pumpkin Pie from scratch is fun to make
It surprised me that even after all these years I could be jealous when someone could raise just one eyebrow. Plus, silly me, I’m surprised about the pie. I thought everyone made pumpkin pie from scratch. It is the best. Beats canned by a country mile. But no, all over America men and women are waiting for the canned pumpkin to go on sale so they can stock up to make a bland uninteresting pie.
Well, why wait? You can do pumpkin pie from scratch. Let’s be authentic. Take my hand. Together we’ll make the real deal step by step:
1. First, buy a small pumpkin. These have the best taste. The big ones are good for Halloween, that’s about it.
2. Cut it in half. Use a big, sharp knife. Do this carefully.
3. Scoop out the seeds with an ice cream scoop. Some folks like to roast the seeds. Roasting and eating them is too much trouble so I don’t do this part. But I am going to plant some in the garden and see what develops.
4. Place the two halves in a baking pan. Put in about one inch of water. Bake about 45 minutes at 325 degrees or until done (a knife goes in easily)
5. Turn cut halves up. Put aside to cool. When cool scoop out the pumpkin meat with the ice cream scoop. From a small pumpkin you will get about one cup of delicious, cooked, fresh pumpkin. Recycle the pumpkin skin into your compost bin (don’t have a compost bin? Now is a good time to start).
6. Use in the pumpkin pie recipe of your choice. This time I used one from Epicurious, a pecan pumpkin pie recipe first published in Gourmet in 1983 then again in 2003. I had never put pecans on top before but they are delicious.
Yum and double yum. You will be the talk of the neighborhood and some of your friends may even raise one eyebrow. I’m still working on that part.
©2008 Lucy Beebe Tobias. all rights reserved
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