So the weekend and, with it, Halloween, edition 2020, have come and gone. Halloween was an interesting event this year; for the first time in over 20 years I did not participate in Halloween night festivities. My streak has come to an end. That's not to say I didn't dress - I absolutely wore a costume in the cozy confines of my house - but I didn't take the kids out or hand out candy this year. I am rather saddened by that, but whatever cannot be cured must be endured, or something of the sort.
We did the best we could to enjoy the holiday at home, which included movies, watching silly ghost shows, playing ghost games (Phasmophobia, anyone?) and, of course, baking. Baking isn't just a Christmas frivolty. Pumpkin pie, anyone?
Yes, I prepare my pumpkin fresh, or at least as fresh as it can be considering it does not grow in the yard. How does one prepare pumpkin, you might ask? Well, ask away! It starts with gutting the pumpkin.
Look at all that ooey gooey grossness. There's only one part of the pumpkin I want, and that's the flesh. Mmm... flesh. I feel my inner zombie coming out just talking about it. What we don't want are the gross strands or the seeds (I know some people like to roast the seeds; I do not).
Once gutted the pumpkin is baked for an hour or so at high temperatures (I like 425 F). When it comes out it is hot and soft, easy to slice and feed into the blender.
It gets blended good and long. We want it to come out like a goop.
Like this.
And this, my friends, is the beginning of how pumpkin pie is born. This is so much tastier than buying a canned pumpkin.
Add a little dash of this, add a splash of that and before you know, a pumpkin pie is delivered from the oven.
And just like that, Halloween is saved!
Boo!, y'all!