A year ago, in a past article of the Brackety Ack, we looked at results of a poll about pie flavors. Apple pie ended up winning and, as a participation trophy for last place, a recipe for cherry pie was born. I must now speak my truth; I don’t care for the winner nor the loser of the poll. The clear winner in my heart was and will always be pumpkin pie.
And since I have limited myself and my love for this fall classic, now is the time for a pumpkin pie recipe. Randy Scott, from AllRecipes, gives us a delicious recipe that uses fresh pumpkin, and a crust made from scratch. For the crust you will need all-purpose flour, salt, butter, and cold water. The process is simple. You mix the flour and salt, add the butter, then the water and mix. For the filling: cooked pumpkin, evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg, and salt. You mix all of these ingredients together in a bowl with an electric mixer. It then goes on the pie crust and into the oven at 400 degrees Fahrenheit for 40 to 60 minutes or until the knife comes out clean.
Now you have a delicious, warm, and homemade pie. For something a bit cheaper and less complicated you are also welcome to use a bought pie crust + pumpkin pie filling. Results will be quite different, but the pie will still encapsulate the spirit of the season. Happy Thanksgiving Maroons!
Andrea Flores
Staff Reporter
