Boyfriend and I moved to our new apartment almost nine months ago. Since then, we've had two parties, countless kickbacks, and I've made dinner at least three nights a week (and when I make dinner, I try to make things I haven't made before!).
However, we have never had anyone over for dinner.
Of course, I've made dinner for our roommate (Mah Bestfriend), and for other close friends. It's never been a big deal, and usually we're all drunk. I just make food, and people I live with eat it. The end.
So I've been really excited/terrified to make dinner for people who aren't drunk roommates.
A girl I've worked with for years and her boyfriend are coming over for dinner tomorrow night. She's someone who I consider to be a close friend in an unusual way. We've been through so much together-- hated each other, appreciated each other, related to one another, and somehow became unlikely friends. But all of these experiences have been at work. It's been a crazy ride, and we're both busy with school and work, so it's been hard to hang out.
This dinner has been a long time coming.
Boyfriend and I finally get to have an actual sober adult dinner party thing in our new-ish apartment, and we finally get to hang out with a couple we've been needing to kick it with for years!
And damn, was it a great night!!
(Adapted from AllRecipes)
- 1 sugar pumpkin (A sugar pumpkin, or pumpkin pie pumpkin. For more info, check out Baking Bites)
- 1 recipe for My Favorite Pie Crust
- 2 eggs
- 1 cup packed light brown sugar
- 1 tablespoon all-purpose flour
- 1/2 teaspoon salt
- 3 teaspoons pumpkin pie spice (If you don't have it, you can make it REALLY easily from the recipe here!)
- 1 (12 fluid ounce) can evaporated milk
- Cut pumpkin in half and remove seeds.
- Place cut side down on a cookie sheet lined with lightly oiled aluminum foil.
- Bake at 325 degrees F (165 degrees C) for 30 to 40 minutes, or until the flesh is tender when poked with a fork.
- Cool until just warm.
- Scrape the pumpkin flesh from the peel.
- Either mash, or puree in small batches in a blender.
- Increase oven temperature to 450 degrees F (230 degrees C.)
- In a large bowl, slightly beat eggs.
- Add brown sugar, flour, salt, 2 cups of the pumpkin puree, pumpkin pie spice, and evaporated milk. Stir well after each addition. (Don't be alarmed by the runniness of the filling!)
- Put the whole mixture in the food processer again and process until smooth, in batches if necessary.
- Pour mixture into the unbaked pastry shell.
- Place a strip of aluminum foil around the edge of the crust to prevent over browning.
- Bake 10 minutes at 450 degrees F (230 degrees C), then reduce the oven temperature to 350 degrees F (175 degrees C).
- Bake an additional 40 to 50 minutes, or until a toothpick inserted near the center comes out clean.
- Remove the strip of foil about 20 minutes before the pie is done so that the edge of the crust will be a light golden brown.
- Cool pie, and refrigerate overnight for best flavor.