My Little Pumpkin

pumpkins This is the time of year to explore the bounty of pumpkins being displayed at orchards, farmers’ markets, and stores. Every fall, my home boasts displays of apples, pumpkins, and squash – true measures of a plentiful fall harvest. And they’re not just decorations. My bounty ends up on our dinner table.

Take pumpkins for example. A couple of those medium sized ones (about 6 inches in diameter) yield enough puree to make a delectable custard. Cut the pumpkins in half, remove the seeds, and place them skin side up on a baking dish. Bake them in a 350 degree oven until soft (about 45 minutes) and allow them to cool. Scoop out the pulp and mash or mix it into a puree.

 Here is my favorite recipe for Pumpkin Custard:

   3 cups pumpkin puree
   ¾ cup honey
   2 Tablespoons molasses
   ¼ teaspoon powdered cloves
   3 teaspoons cinnamon
   1 ½ teaspoons ginger
   1 teaspoon salt
   4 eggs, slightly beaten
   1 can evaporated milk (or 2 cups scalded milk)

Mix in order given. Butter a baking dish and pour in custard. Bake 10 minutes at 450 degrees, then 40 minutes at 350 degrees, or until set. If you prefer, pour filling into an unbaked pie shell and bake for the same amount of time. Yummy!

There is another kind of pumpkin in our home, one far more precious than any that grace our table. “Pumpkin” is a term of endearment my husband I use for our grandson. Do you have a similar term for your grandchild? Let your grandchild hear you say it. Children need to be reminded how valued they are, how they are uniquely designed by our Creator. They can never hear it too much.

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