Pumpkin Pie, Cheese Cake, and Walks

    One of the dishes I traditionally make for the Sukkot holiday is pumpkin pie. Maybe it's because my mom often made pumpkin pie this time of the year… I'm not sure. But one year I made it, and ever since, it has been almost a tradition. This year I also made one, but with a smaller number of guests around, the leftovers also stick around longer to tempt me. So late this afternoon a tempting idea hit me: "Go take an hour or hour-and-a-half walk, and you'll be able to have some pie now, and still have your regular once-a-week snack of cheesecake late tonight." Simply put, I could walk off the calories of a small piece of pie. 

    But early today I had already taken a good walk, and I really wanted to rest and read. But on the other hand, I was afraid that if I DIDN'T take a walk, I would have the cake anyway. Not only has it been holiday season here (and I am a bit lenient with myself as regards food during the holidays), but the pumpkin pie will not stay good indefinitely, and I wouldn't want it to spoil. [Note: Halachaikly (by Jewish law), I should definitely put my health before the mitzvah  (commandment) not to waste food, but who's being rational here??] I mean, a lot of work went into making that pie.

   But then, my common sense finally kicked in: "When you are 80 are you also going to be able to take TWO walks a day? --  Do you REALLY want to give in to indulging yourself? The holiday officially ended Thursday. - -  Do you want to get yourself re-used to eating several pieces of cake, like you USED to? You KNOW what the results will be."

   So I stayed home and read. And had pumpkin pie tonight instead of cheesecake (the cheesecake is frozen, and will keep very well until next week).

   Oh, and I pulled it off by getting BUSY tonight (taking down the decorations from the sukkah-booth. Nothing like activity to help beat cravings……..

PS. Here is the recipe:

PUMPKIN PIE (MY MOM'S RECIPE)

- for a Pyrex rectangle tray, about 25X 39 cm. size
half this amount is good for a regular pie tin

CRUST

Ingred:

5 cups sifted flour

2t. salt

2t. sugar

300 grams  (cup and a half) margarine (my Mom uses shortening, if you can get it kosher)

10-13 Tabl. COLD water

Combine dry ingredients, then add the margarine. In end add the water gradually until you have pliable, but non-sticky dough. Use a little water as needed..

If possible, refrigerate for a while before using.

FILLING:

Cook in mildly salted water about 3 kilos of pumpkin. (Minus seeds of course)

Strain WELL (save water for soup!). Mash pumpkin well, and separate about 7 cups of cooked pumpkin. Add to this:

6 eggs

2 cups brown sugar

Cinnamon (teaspoon?)

Pinch or 2 of ginger, cloves.

Add to this if you want a bit of evaporated milk or Rich creamer. (about 1/2 cup)

Roll out the crust (keep it thin-- you can patch it up if it tears.)and place in greased pie pan (rectangle) (If you are using the rectangle, you will have dough leftover). 

Pierce a few places all around with a fork.

Pour filling on top

 Bake 10 minutes at 200 degrees, then at 150 (centigrade, obviously) until filling is well set and has a slight baked tinge, and crust is lightly browned.(Total baking time about 50-60 minutes usually.) (Can stick a knife into the center, and it should come out clean)