Between September and December, most stores will not stop selling pumpkin pies. They’re the perfect dessert to bring when invited to someone’s home for Thanksgiving dinner; one follows a meal quite nicely at any time in Autumn; and some people even consider it festive enough to celebrate with at Christmas. But why buy pumpkin pies if you could make your own?
Halloween was almost a month past – and everyone sane had already thrown away their jack-o-lanterns, if they had carved one – yet nonetheless we were determined to learn this recipe, if only to prepare for the Fall of 2012. Members of the Good Thing In Pairs miniclub met at Christine’s house on November 27th, armed with many supplies, to bake pies completely from scratch. We mixed dough, and rolled out enough to fit two pies for each member. We cut, cooked and pureed squash to make up pie filling – FYI, butternut squash makes a good substitute for pie pumpkin. And as the squash purchased were abnormally large, every member had enough leftovers to take home several crustless pies.
Slices of pie were served with vanilla ice cream and a cup of hot buttered rum. The only thing that could have made the experience more memorable would have been the capture of additional, distinct photographs (and perhaps some photos of the members at work, too!)

Our lone other photo can be found in the album on the UBC Food Society Facebook group.
Soon we will be meeting for our next session, and you’ll just have to wait to see what we’re making then.