When we lived in Mexico, we invited our Mexican friends over for a traditional Thanksgiving dinner. I included tortillas for a touch of familiarity for our friends, but I assure you that was the first time that tortillas were present on my Thanksgiving table. I remember one of the little boys sat staring at his plate, dumbfounded. Then he whispered loudly to his mother, “Que es esto?/ What is this?”
She quickly shushed him and explained hurriedly, “Es ensalada de lechuga./ It’s salad of lettuce.” I stiffled a giggle at her description. I can only imagine what turkey and mashed potato tacos tasted like to them. But they ooh-ed and ahh-ed appropriately throughout the meal. Then once I brought out the pumpkin pie, they thought they died and went to heaven! From then on, I have had regular requests from my friends (in both Costa Rica and Mexico) to make pumpkin pie at all times of the year.
Last year, I made 11 pies during the month of November. Each time my Latino friends rolled their eyes in ecstasy as they savored every bite. Then they asked for the recipe. I doubt that any of them will actually USE the recipe, since it’s much easier to just ask the Gringa to bring a pie. But they loved it.
So at the end of last November, I cleared out the store shelf and bought a dozen cans to last throughout the year. Wouldn’t you know it, this is the year that the store decided to stock pumpkin pie filling ALL YEAR LONG. They’ve never had it year round until the year I stock up. Well, never mind, I’ve been well prepared all year.
So I started THIS holiday season off right. This past weekend I made 5 pies. Some were for the school bake sale this week, and others were to treat my kids’ classmates to a bite of spicy heaven. But my middle daughter has decided that she does not want to share her pie with her friends. She would rather keep the pie here at home and make some less-coveted treat like pumpkin bars or chocolate chip cookies for her friends. I assured her, I have more pie where those came from!