Right before we left for D.C, we decided to paint our pumpkins. I don’t love the carving process, so we paint.

And while we were painting, Marilee was climbing the stairs and grabbing for our paintbrushes over and over again.

 

Until Josh finished and could do this with her…

 

She also has finally decided she’ll be walking now…

 

Figaro hung out, too.

 

On that particular night, I also decided we’d be needing some Buttermilk Pie after dinner.

The light in my kitchen is tragically yellow and the sun had already slipped below the horizon on this Pumpkin Painting night when I thought to get a shot of the Buttermilk Pie. I haven’t eaten this since I was a kid. It was every bit as good as I remember, but I can only eat a sliver at a time because it.is.so.rich. You need some stout coffee or a good glass of milk to go with it!

Uncle Richard and Aunt Irene’s Buttermilk Pie

1/2 cup butter or margarine, softened

1 cup sugar

2 Tbsp. Flour

Dash of salt

3 eggs

1 cup buttermilk

1 tsp. vanilla extract

1 (9 inch) unbaked pie shell

Preheat oven to 325 degrees. In small mixer bowl, cream butter or margarine and sugar until light and fluffy. Mix in flour and salt. Add eggs one at a time, beat until well mixed. Add buttermilk and vanilla and continue beating until well mixed. Pour into unbaked pie shell. Bake 50 minutes or until knife inserted in center comes out clean.

I baked this for an hour – probably just depends on your oven. Mine is affectionately referred to as the Easy Bake Oven because it is so blasted small – so if you have a super power, beastly oven, 50 minutes might do just fine.