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
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)