I’m in a post-midterm haze right now where my world revolves around watching horror films and smiling at the word “pumpkin”. I got a silver jack-o-lantern and a complete compilation of Edgar Allen Poe works as an award for a ghost story contest, so a smiling pumpkin is staring at me while Poe lies open on my desk. And there are two gorgeous people standing outside my front door. Gorgeous pumpkins actually. See how beautiful they are?
Oh and guess what I’m writing a poem about for my poetry class? You guessed it. A pumpkin. Except for it’s a persona poem so I’m going to have to write about it from the perspective of the pumpkin….time to delve into the pumpkin’s insides! I wonder what it’s like in there.
I’m sure Peter Peter Pumpkin Eater’s wife knows. By the ways, what kind of pumpkin-eater keeps a wife in a pumpkin? If I were his wife, I wouldn’t be too happy about being kept inside a pumpkin while he gets to go around eating pumpkins. Pumpkins are delicious, man!
Luckily for me, I have another 15 ounce can of pumpkin puree in my pantry. Don the pumpkin bibs!
Pumpkin Pie for Some Gorgeous Pumpkins (Adapted from Reader’s Digest)
1 can (15 ounces) pumpkin puree (I used Trader Joe’s Organic Pumpkin Puree)
3⁄4 cup granulated sugar
1 tablespoon cornstarch
1⁄2 teaspoon fine sea salt
1 teaspoon ground cinnamon
1⁄4 teaspoon ground cloves
1⁄4 teaspoon ground ginger
1⁄4 teaspoon ground nutmeg
1 tablespoon maple syrup
1 teaspoon pure vanilla extract
1 cup whole milk or buttermilk
2 extra-large eggs, at room temperature
Half a batch of All-Butter Pie Crust
Optional: Granola for topping
1. Position a rack in the center of the oven and preheat the oven to 450°F.
2. Mix the pumpkin, sugar, cornstarch, salt, cinnamon, cloves, ginger, nutmeg, and vanilla at low-medium speed for approximately 2 minutes.
3. With the motor running, pour in the milk in 2 additions. stop the motor, scrape the sides of the bowl with a wooden spatula, restart, and paddle for and additional 2 minutes. Add the eggs and paddle until absorbed, approximately 2 additional minutes. (If mixture looks a bit soupy at this point, don’t fret. It will thicken when baked.)
4. Pour the mixture into a 9-inch pie crust in a pan, and bake for 15 minutes, then the lower heat to 375°F, and bake until a finger dabbed onto the surface emerges clean, 30 to 40 minutes.
5. Remove the pie from the oven and let cool for 1 to 2 hours. slice and serve right away, or cover with plastic and refrigerate for up to 3 days.
I seriously need to stop saying the word “pumpkin”.
Fine, the new word is Halloween. Halloween has to be one of my favorite holidays of the year. It is the one day where I can get away with wearing a fro without being categorized in people’s minds as either “crazy” or “a goofy kid”. People would just assume I was dressed up as a lame imitation of a hippie.
Halloween is also the day where fake corpses, fake spider webs, fake gravestones, and fake floating ghosts show up in people’s yards. It’s so exhilarating to drive by a neighborhood and see floating ghosts hanging on their porches and fake gravestones popping out of nowhere.
If you haven’t realized already, I like to be scared (with the occasional dislike of a few scary moments). I like to bake things that look like chopped off body parts (you’ll see a blog post about this in the next week or so). I love having my eyes glued on the TV waiting for Chucky to say in his evil Chucky voice “Mua ha ha ha!” as he prepares for another murder. I love wandering through Halloween stores and trying on the scary-looking masks. The Mike Myers mask is absolutely horrifying if you also do the Mike Myers strut. I should put this on my candidate list for Halloween Costume 2011. (Halloween 2010 is already filled…but I’m not telling you about it just yet!)
Halloween is my holiday. I love it more than Christmas, Thanksgiving, and the 4th of July.
Oh and did I mention that Halloween also comes with PUMPKINS?