Libby’s Pumpkin Pie with a two year old on the Side

Well as many of you have read and seen, I’ve been craving pumpkin pie this holiday season and have been unable to make it thus far because…

   a. lack of canned pumpkin availability

   b. lack of crust/graham cracker availability

   c. lack of knowledge by locals of what a pie is (I’m serious…they have
       tarts, but that’s about as close as you’re getting)

   d. lack of a correct pie tin in which to bake it

   e. lack of time

I mean don't you find it a bit ironic that I, Libby, have a hard time making pumpkin pie...

But today all these things changed…allow me to tell you how.

   a. I used FRESH pumpkin

   b. I made my own kruidnootje crust

   c. I already gots that knowledge, and don’t no one else need it

   d. We found one buried in the back of the closet…it’s shallow but it’ll
       work

   e. Would you believe Fien slept in today AND took a nap AND wanted
       to help? (I wouldn’t either but trust me it’s true.)

Ok so when parts a. through e. come together, and with their powers combined we get: CAPTAIN LIBBY! Super Baker!!

Libby doesn’t just stand for unattainable American canned goods anymore!!

You could use this recipe, or you could follow mine (I guarantee mine is a lot more fun.)

So... here’s how you make a pie in the Netherlands, with a two year old (forth known as 2yo) at your side, no graham crackers, no canned pumpkin, no pie tins, a tiny forced air oven, and most importantly…patience.

First, the crust -

1. Smash large amounts of kruidnootjes into fine crumbs.  They're a little harder than graham crackers since they’re spice cookies that were on sale because it’s no longer Sinterklaas.  Use various instruments such as a rolling pin, nutcracker, hammer, plastic bag, cake pan, etc., until desired amount is reached an hour later.  This is best done the day before.  Make extra.  You’ll see why.  Watch out for 2yo's practice of slight of hand by hiding every fifth cookie in her pockets, smashing her fingers, and attempts at eating the finished product…

2. Mix one and a half cups with a fourth a cup sugar and 6 tablespoons melted butter.  Convert everything (slightly incorrectly) into metric units.  Kruidnoot is sweetened already so the sugar is not needed.  Forget that fact and add it anyway.  Pat into makeshift pie tins to form a crust while keeping the 2yo from eating the mixture straight from the bowl... Make two smaller ones as well.

3. Bake for 8-10 minutes at 350 until overdone…

4. Have 2yo succumb to her attention deficit by climbing on the counter while you’re washing your hands and drop the Nutella onto the pie tin crashing it to the floor.

5. Throw original pie crust away…it’s ok, you burnt it a little anyway...

6. Remember that extra kruidnoot you smashed? Repeat steps 2 and 3.  Marvel at how well it looks this time...

Onto the pumpkin-

7. Stare at the Dutch version of a pumpkin and wonder where it came from…certainly not the county fair...

8. Cut in half and think “so that what it looks like inside without two eyes and a toothy mouth…”

9. Scoop out seeds and stringy stuff and place in bowl with the intention of making pumpkin seeds.  These will be thrown away later when you realize you have no such desire….

10. Cut pumpkin again and place in a pot with about an inch and a half of water.  Cover and boil 15-20 minutes or until soft….

11. Remove pumpkin from water and scrape most of the flesh off of the skin.  It will come off pretty easily if you’ve boiled them long enough.  DON’T boil them long enough the first time.  Place goop in bowl…

     *note: the “hot pumpkin water” can be saved for most
                vegetable soups to substitute for “water.”

12. Puree the pumpkin until it’s nice and slimy…

13. Drain the pumpkin using coffee filters to remove excess water.  Remove a chicken from the freezer for dinner…

Now the filling!

14. Get out everything you need and realize you have to go to the store for more sugar and milk.  Nearly fall walking there as the snow has turned to ice.  Come back with all needed ingredients, plus chocolate…

15. Combine 2 cups pumpkin goop, 1 cup evaporated milk (koffee melk for those of you in the bulb land), 3/4 cup brown sugar, 2 eggs, and a dash of cinnamon and nutmeg in a bowl…

16. Blend well.  Wonder how something that looks gross now can taste so good later (lick the beaters clean and realize it also tastes good now)...

17. Pour into pie crust till almost brimming and likely to drip all over should someone hit your elbow while carrying it.  Do the same with the two mini pie tins.

18. Place in oven at 400 for 15 minutes, then reduce to 350 for another 45-60 or until fork test shows it’s done...

19. Forget about taking out the mini pies early and take them out one minute before they probably would have turned black.

20. Turn on Dora…

21. Make a yummy and healthy pasta dinner…

22. Take pie out of oven and set to cool and immediately “test” one of the mini ones to make sure it turned out…

23. Say “I am GOOD” because trust me, you are.

24. Put in fridge to await reheating at your traditional American Christmas dinner the following night.

Well there you have it.  I'd say that's easy enough. Hope you enjoyed the recipe and had as much fun as I did making it!
See you tomorrow!!!

Word of the day: pompoentaart - literally, pumpkin cake