Well, if I didn't get any scandalized hippy-dippy granola parents the other day when I gave Jonah hot cocoa in his bottle, I'll certainly get them today. Because this morning I totally fed Jonah pumpkin pie for breakfast.
When he started breakfast, he looked like this.
"Whole grains, Mom? Are you kidding me?"
And it's not like I have pie hanging around my kitchen every day. Yesterday was the first grade Thanksgiving feast, and my assignment was to bring a pumpkin pie. I almost bought a pumpkin pie, even though it's against my principles, because, hello, they are first graders. They can't tell the difference between WalMart and Lion House. But I couldn't bring myself to do it, because A) why spend money on something I have all the ingredients for in my house, B) why go to the store when everything is at my house, C) the first graders won't know the difference, but I, on the other hand, will totally know that I sent a Walmart pie somewhere that people were actually going to eat it. Yuck.
And you can't just bake one pie, because pie crust recipes make TWO crusts!
....which may be the REAL reason I baked when I could have gone simple and bought. Bonus pie! Hooray!
So, that is why I have pumpkin pie at my house even though Thanksgiving is a week away. Then, this morning, I said, "What the heck, pumpkin is definitely a veggie." And I fed Jonah pie. And he was super happy. The end.
Here is my pie recipe. Sometimes I make it without the crust, in little glass bowls, just for the custard. Yummm....
pastry for 1-crust pie (I always use this recipe. It makes two. If you want to make two pies, just double everything below, which is actually almost closer to filling for three pies, but you can bake the leftover in glass custard bowls.)
1 1/2 cups canned pumpkin
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ground ginger
1/4 tsp. allspice
1/2 cup sugar
1/3 cup brown sugar
1 tsp. salt
1 1/2 Tbs. cornstarch
1 cup evaporated milk
1 cup water
whipped cream for topping
Put pumpkin in a large mixing bowl. In a separate bowl, mix together cinnamon, nutmeg, ginger, allspice, sugar, brown sugar, salt, and cornstarch. Add to the pumpkin and mix until blended. Add eggs and evaporated milk and mix until incorporated. Add water and mix well. Pour into an unbaked pie shell and bake at 375 for 50-60 minutes, or until a knife inserted in the center comes out clean. Cool, top with whipped cream, and serve.
Enjoy! Now you are all ready for Thanksgiving! (I'm happy to eat rice and beans for Thanksgiving, but I won't go without pie!)