I’m not sure why I’m writing this, other than that I’m really not in the mood to see my post about killing chickens at the very top of the page anymore. I started working on this pumpkin pie recipe on Saturday, which I was really excited about at the time (it’s so simple) but then, everything kind of derailed.
(It’s weird – even as I type this, I’m not sure I want to write about this here. But I don’t know how I could possibly write about anything other than this.)
My grandma died.
I’m so sad. I miss her so much.
The weight of the changing seasons feels crushingly heavy now. Over the past few weeks, I’ve been working on planting seeds for winter vegetables and gradually tearing out the fading summer vegetables and giving them to the chickens to pick through. When I stand in my garden today and see the remainder my big tomato plants, yellow and tired looking, and then this huge span of tiny green lettuce and sweet pea sprouts coming up, the transition from one phase to the next makes my heart ache. (Am I angry at the pink chard for germinating at a time like this? Maybe.)
The Simplest Pumpkin Pie
I might have to update this post when I’m in a better mood talk a little more about pumpkins and making pumpkin butter. I will say, making pumpkin butter is really easy and it’s worth the space it takes up in the freezer. I used this recipe here and some delicious pumpkins from C&A Organics here in Redwood Valley. Since it was going in the freezer, I added a few tweaks, like some maple syrup and extra spices, which you could certainly play around with as well.
This pie isn’t incredibly decadent or over-the-top. It’s just something sweet and nice that you can have with a cup of tea and not feel like you have to go run ten miles because of how many calories you just ate. I’m not a fan of those desserts. This pie is delicious, though, and we polished it off really quickly.
Cook time: lightning fast. All the work was in making the pumpkin butter. This seriously takes about two minutes to put together.
- 2 half pint jars of pumpkin butter, (thawed)
- 3 fresh eggs
- 1 pint jar of whole milk
- 1 9″ pie crust
Preheat the oven to 425 degrees. In a mixing bowl, combine the pumpkin butter, eggs and milk. Pour into the pie crust. Bake until set, about 40 minutes, or until a knife inserted in the middle comes out clean. Let it cool a little bit before you slice into it.