One of the advantages of not frequenting Pinterest – apart from having no burning desire whatever to upcycle my plumbing – is that we’re almost done with October and I’m still hugely excited about pumpkin recipes. I scoped out Waitrose a couple of weeks ago for canned pumpkin (there were five tins and I only took three, which I thought was supreme self-control) and it’s been sitting in my cupboard and winking at me since then. Yesterday I finally got an afternoon where the toddler/baby/naptime stars aligned, so we opened the pumpkin cupboard and let those babies run free, FREE.
Pie first. Of course. I unimaginatively use the recipe on the back of the Libby’s can, and a pastry recipe courtesy of my sister-in-law (Fannie Farmer’s originally, I believe, and reproduced below) that is the veritable bomb.
I love every bit of this: stretching springy pastry dough over the pie dish, the mud-squelchy sound when the pumpkin tips out of the can into the bowl, mixing the spices, and – ahem – drinking the left-over condensed milk. From a glass. Don’t judge me.
There was a bit of leftover pastry, too, and Hen made himself a tiny jam roly-poly. Watching him wielding his miniature rolling pin and then scoffing his prize in front of Finding Nemo was the cutest thing ever. Teds would’ve been jealous, but he’s not the type.
The pie’s gone, by the way.
1 1/2 cups flour
1/4 tsp salt
1/2 cup shortening
3-7 tablespoons cold water
Mix flour and salt, then add shortening and mix in using two knives, dragging in opposite directions.
Add cold water until it starts coming together, then roll out on a floured board.
(Makes enough for a 9-inch dish).
See here for a step-by-step, from the first time I made it. Happy baking!