By Erin Dunigan
It was Thanksgiving. This year my family could not make it down to La Misión, as has been our custom for years – Thanksgiving in Baja. My mom always makes the mashed potatoes and the green beans. Melissa and Steve, my compadres, are in charge of the turkey (even though Melissa is a vegetarian!). Martha, who is like my second mom, makes the southern style cornbread stuffing and the most important item of the day – the pumpkin pie. Because of this family tradition, I have only once, when I lived in Scotland, actually made any of the Thanksgiving dinner myself. It’s not a bad deal, really. Until, of course, your family can’t make it to Baja for the holiday. As the holiday approached I didn’t really even think about it. That is, until the day before Thanksgiving. That is when it hit me – the undeniable craving for a piece of pumpkin pie. And that was when it also hit me – wait, even though my family isn’t coming, the truth is, I could make a pumpkin pie myself. It was as if a chorus began to sing hallelujah. Yes! I will make the pie – and even better, I won’t have to share it!
So, I set about looking for the perfect pumpkin pie recipe. I didn’t want to bother Martha by asking for hers, so I let google be my guide. I found one that seemed to be just right. I went to the local market and made sure that my ‘manteca’ was the vegetable kind, not the pig kind – pork pumpkin pie is an experiment I’d rather leave for someone else. As I began on the crust I realized I had hit an impasse – it called for parchment paper on the raw crust, which then needed to be filled with weight such as uncooked dried beans to keep the crust from ballooning when being precooked. I knew I didn’t have parchment paper. Where might one get parchment paper? Perhaps the new Climax in Puerto Nuevo might carry it, but I had just got back from buying a turkey breast there and didn’t want to hop back in the car, especially with the rain coming. So, I turned to google again, seeing what I might use as a substitute. No luck – no clear answers. Foil didn’t seem to be a good option, nor did wax paper, which I did happen to have, albeit from the 1970’s. So, I decided to turn to the expert – Martha. I sent her a text asking her what I could use instead of parchment paper. She had a few follow up questions but then asked, “How long does the recipe say to pre-cook the crust before you put in the pumpkin mixture?” I looked and reported back. That was when she sent me a photo of the recipe from her cookbook – […]