A Tale of a Sprained Ankle, and a Great Pumpkin Pie
On Thanksgiving morning I needed one more grocery run to get ingredients for our favorite pumpkin pie. I'm in a hurry. I slipped on my snow boots, but didn't zip them up, and rushed out the door.
I grabbed the sour cream, ground ginger, and an orchid to bring to our hosts. No line at the register! I put the groceries in my re-usable bag, and balanced the potted flower in the cart. I was out the door in record time.
On a roll, I thought, "I'll carry it all." I returned the cart, and shouldered the grocery bag. I cradled the orchid in my other arm, turned, and took a step towards the parking lot.
Except that I didn't see the two-inch drop from the sidewalk, edged in a yellow line, to the parking lot pavement.
Next thing I knew I was on the ground. Because I hadn't zipped up my boots, that little drop ricocheted my ankle around like a pinball. I lay crouched on the ground, dazed, but knowing from the pain that I was injured beyond a simple twisted ankle. In the E.R. the doctor pronounced it officially a sprain, along with six weeks of healing time that will ruin the first ski vacation I've ever planned.
Brushed aluminum crutches (that matched my jewelry) and an air cast (that was thankfully black) became my newest Thanksgiving Day accessories.
Public "Thank You's" go out to:
The sympathetic stranger who helped me up and drove me home.
My husband, who took me to the E.R., and drove in traffic to and from dinner, because I couldn't.
The hospital staff who worked on Thanksgiving day.
My kids, who baked the pumpkin pie while I was at the hospital.
So fasten your boots, and enjoy our favorite pumpkin pie -- recipe below.
Sprained Ankle Pumpkin Pie
Pre-heat oven to 350°
14 2" gingersnap cookies
1 cup pecans
1/4 cup granulated sugar
1/2 stick (1/4C) unsalted butter, melted and cooled
3/4 cup sugar
1 T packed golden brown sugar
1 T cornstarch
2 tsp ground cinnamon
3/4 tsp ground ginger
1/4 tsp salt
1 19-ounce can solid pack pumpkin
3/4 cup Whipping Cream
1/2 cup sour cream
3 large eggs, beaten
GINGER WHIPPED CREAM:
1 1/2 cups chilled whipping cream
3T confectioner's sugar, or to taste
1/2-3/4 tsp ground ginger, to taste
For the CRUST:
1. In a food processor grind gingersnaps, pecans, and sugar fine
2. Add butter. Blend until combined well.
3. Press mixture onto bottom and up the sides of a 9-inch (1-quart) glass pie plate.
Bake crust at 350°, in middle of the oven for 15 minutes, or until crisp and golden around edge. Cool on rack.
For the FILLING:
1. Using a whisk, mix first 6 ingredients in bowl until no lumps remain.
2. Blend in pumpkin, whipping cream, sour cream and eggs. Pour into the baked pie crust.
Bake until filling puffs at edges and center is almost set, about 55 minutes. Cool on rack. Cover; chill until cold. (Can be made 1 day ahead.)
For the GINGER WHIPPED CREAM:
In a bowl with an electric mixer beat the cream until it just holds stiff peaks, add the sugar and the ground ginger, and beat the mixture until it holds stiff peaks. Transfer the whipped cream to a serving bowl, and serve as a topper to the pie.