As the days become shorter and the sun begins to wane even during the peak afternoon hours, Vanderbilt experiences that seasonal balance between autumn and winter. Not a place to snow much, barren trees and stiff breezes remind us that December, finals and break are all on the horizon. After 10 weeks of Rand, SATCO and everything within walking distance of campus, I decided to call my mom and beg her for one dish I’ve always associated with the changing seasons: pumpkin pie. Coming home from school and wafting the spicy aroma of the pie always shook off the daunting prospect of mounds of mindless homework. While not blessed with the culinary skills of my mother, my attempt to recreate her masterpiece at least staunched the stench of stale beer and bubblegum-smelling detergent used to clean the fraternity floors that usually permeate the house. Maybe you’ll have better luck with the taste.
Ingredients.
• 3/4 cup sugar
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon pumpkin pie spice
• 2 large eggs
• 1 can pumpkin
• 1 can evaporated milk
• 1 unbaked 9-inch deep-dish pie shell (or handmade if you know how)
Mix sugar, salt, cinnamon and pumpkin pie spice in a small bowl. Beat eggs in a large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in the evaporated milk. Pour mixture into pie shell. Bake in 425-degree preheated oven for 15 minutes. Reduce temperature to 350 degrees and bake 40-50 minutes or until knife inserted near center comes out clean. Cool for two hours. Serve immediately or refrigerate.
