Hi! My name is Deva and I blog over at Voracious Vorilee (http://www.voraciousvorilee.com). Over there, I blog about what I eat and cook as well as my life with The Boy and our three cats. I have been blogging in some form or another since I was sixteen, only making the switch to food and healthy living blogger earlier this year. I was inpsired by Caitlin at Healthy Tipping Point (http://www.healthytippingpoint.com) and Kath at KathEats (http://www.katheats.com) to start blogging about food, especially since it plays such a huge role in my, and in everyone's, life.
This year has flown by for me, and the ever-changing fall weather has gotten me thinking about past holidays. Thanksgiving and Halloween have been my favorite winter-time holidays since my teens. I love the smell of dry leaves, crunching through them when I'm walking outside, and love the smell of wood smoke in the air from people's chimneys or from bonfires people are holding to celebrate the end or the beginning of the season.
Many of my favorite holiday memories involve pie, in part because it's not the holidays without the aroma of pumpkin pie wafting through the house before Thanksgiving. At least, not the holidays for me. I love the creamy, spicy flavor of the first bite of pumpkin pie after Thanksgiving dinner, and the way the flaky crust melts in my mouth. Eaten with a dollop of whipped topping, it's one of my favorite holiday desserts.
Wanting to recreate that scent with new memories in my own household, this year I decided to try my hand at making my own pumpkin pie. The Boy doesn't like pumpkin pie, and suggested that I make mini pies to share and freeze, instead of one large one. This would not only give me portion controlled pies if I wanted to give some away, but it would also give me an easy way to store leftover pies to thaw out and eat when I got the hankering for some pumpkin pie.
I accepted his suggestion, seeing it as a challenge. I bought mini graham cracker crusts, to be different, and all of the necessary ingredients for the orange-colored pie. Later, following the instructions on the back of the can of pumpkin, I whisked together the spices, pumpkin, condensed milk, and eggs, dividing the filling among 12 mini pie crusts. I baked them for about a half an hour, until they had set. When a knife inserted into the center of a few pies came out clean, I knew they were done, and all I had to do was wait for them to cool before I could dig in.
I couldn't wait and dug into a pie while it was still hot, savoring the creamy, spicy flavor on my tongue, and burning it in the process. My home smelled like pumpkin pie - sweet and spicy, and the flavors brought back memories of past holidays, past Thanksgiving celebrations.
I ate a few, shared a few, and froze several of the pies, to enjoy later with a dollop of whipped topping, throughout the holiday season. For me, it's just not Thanksgiving without the pie.