{"id":2138,"date":"2017-10-29T19:24:58","date_gmt":"2017-10-29T19:24:58","guid":{"rendered":"http:\/\/foodurismo.com\/cms\/?p=2138"},"modified":"2026-03-09T17:18:55","modified_gmt":"2026-03-09T17:18:55","slug":"sweet-pumpkin-pie","status":"publish","type":"post","link":"https:\/\/foodurismo.com\/cms\/sweet-pumpkin-pie\/","title":{"rendered":"SWEET PUMPKIN PIE"},"content":{"rendered":"

The incomparable smell of honeyed pumpkin pie flooded our home each time my mother decided to work on a pie project. She never made just the one pie – she almost always started out with spinach pie and then continued with a pumpkin pie or even another pie with trahana<\/span>. <\/b>This habit, which – sadly for us – she has abandoned in the last few years, was passed down to her by her own mother.<\/span><\/p>\n

\"\u03ba\u03bf\u03bb\u03bf\u03ba\u03c5\u03b8\u03b1<\/p>\n

My grandma, like most women of the Greek countryside, used to bake pies in one of those awesome wood ovens they had out in the yard. Their families were usually big and there was no chance everyone\u2019s appetite would be satisfied by just one pan of pie. The common picture was 2 or 3 neighborhood women getting together in one houses, making the stuffing for the pies, \u201cfeeding\u201d the oven with a lot of wood to keep the heat up and then baking the pies. It was usually 5 or 6 pans of pie baking at once, and sometimes there would even be a second round of baking.<\/span><\/p>\n

\"\u03b3\u03bb\u03c5\u03ba\u03b9\u03b1<\/p>\n

Pies are almost by definition a satisfying but not very expensive recipe to make, so they were worth the time and the effort to make them. The whole process was laborious and time-consuming, as it started early in the morning and was done by noon, but cooking with company was probably a fun solution against stress.<\/span><\/p>