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He who goes out weeping,
carrying seeds to sow,
will return with songs of joy,
carrying sheaves with him. Psalm 126:6 NIV
This week consider choosing an activity that evokes the season for you:
- Take the time to bake something pumpkin or maybe apple
- Perhaps light a candle with a fallish scent
- Pick up a warm drink and pay attention to the smell
- Enjoy a family campfire this weekend
As you engage in one of these activities take a few moments to focus on the aroma of fall and be reminded of the balance of the holiday season. Sometimes it will be wonderful, and sometimes it will not. Remember that God is with you through life’s ups and downs.
In our family it’s not really fall without pumpkin pie. Here is a family favorite from my mother, Catherine Ramer Stoltzfus.
Pumpkin custard pie
1 cup cooked pumpkin or butternut squash (my mom prefers the squash)
1/3 cup brown sugar
1/3 cup white sugar
2 cups milk scalded
3 eggs separated
1/2 teaspoon salt
1 tablespoon cornstarch
1/4 teaspoon ginger
1/4 teaspoon cloves
1 teaspoon cinnamon
1 teaspoon vanilla (optional)
Pastry for 1 (9 inch) crust
Measure and blend egg yolks, sugar, salt, spices together. Then add milk and vanilla. If you choose to, separate eggs beat whites till they’re stiff then fold them in pumpkin mix.
Pour into unbaked pie crust.
Bake at 425 degrees for 10 minutes, then reduce to 350 and continue baking for 30 minutes or until custard is set.
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