If you love pumpkins, raise your hands (I am definitely raising both of my hands right now). If my husband is reading this, he will probably do the hand-raising first before me. Both him and I are in love with pumpkins because we think it’s a pretty versatile ingredient that you can use for any dish. As a kid, I didn’t do any gardening because I didn’t have the green hands. My parents had a vegetable garden and we grew pumpkins in there. It’s actually the reason why I grew up eating a lot of pumpkin dishes; we didn’t have to buy our pumpkins.
Halloween wasn’t a problem either. We always had enough to carve for our decorations and our meals. It was a bit convenient, wasn’t it? One of my most favorite childhood pumpkin dishes was my mother’s pumpkin pie. Since we had the freshest pumpkins, her pies really tasted great. When you took a spoonful of it, you would easily feel how it melted in your mouth.
My mother gave me her best pumpkin pie recipe, which I always make for my family. My husband is always in pumpkin heaven whenever he sees a slice served in front of him. My sons look at their father as if they think he’s going bananas over pumpkins.
He might have been because he’s truly in love with it!
Photo and recipe courtesy of Mom Wife Busy Life.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.
Quick Tip: This recipe calls for graham cracker crust, but you can use flour crust if you like.
