So why don't we take time to savor them one at a time? Stores are geared up for Christmas, and we haven't even had Thanksgiving yet. I'm tired already. But it happens every year.
We walked into WalMart Wednesday, and right there in the wide walkway between McDonald's on the left and the beginning of the checkers' stations on the right was a gigantic display of pumpkin pies--almost as tall as I. I suppose this is because the bakery is next to McDonald's--close to the front entrance. The pies were on a three-tiered temporary structure, and I hoped no one bumped the corner, because all those cardboard props would not hold up, and WalMart would have about fifty pies on the floor.
We got a cart but had to skirt all those pumpkin pies, to the right or to the left. The pie display took up more room than was left for shoppers to pass by. They were almost daring me to walk past without picking one up. Not to denigrate WalMart--I actually call it Utopia--but the pies did not look appetizing. First, they were in aluminum pie plates. Do not serve a pumpkin pie in such a dish. Very tacky. Second, the pies were dark and thin and had depressions in the middle. Ewww. Not the kind of pumpkin pie I like.
|A CLOSE IMAGE OF MY PIE|
When we did successfully maneuver around the display, we almost ran into a decorated Christmas tree! All the fruit and vegetable bins had Christmas trims around the edges, too. Don't they realize that shoppers might be completely befuddled? I was, I can assure you. Orange vs. Red. Pies vs. Candy. Turkey vs. Ham. Stuffing vs. Potatoes.
Celia's Pumpkin Pie--baked and served in a heavy white ceramic fluted 9" pie plate:
Line the plate with Pillsbury refrigerated unbaked pie dough. This comes two rolls to a box in the refrigerated section of the supermarket. Don't use a store brand. Be sure to flute the edges as artistically as you can.
Beat together with an electric mixer:
1 3/4 cups canned pumpkin
One 15 oz. can of sweetened condensed milk
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 cup of hot water--not boiling...just very hot.
Pour into pastry-lined pie pan.
Bake at 375 degrees
Time: 50-55 minutes
To serve: top with a dollop of real whipped cream sweetened with a little sugar.
Disclaimer: This recipe is from a 1956 Second Edition of a hardback ringbinder Betty Crocker Cookbook, held together now with duct tape and hole reinforcements.
Celia Yeary-Romance...and a little bit 'o Texas