I love sleep. Unlike all my insomniac teenage friends who can sleep at 3AM on a school night and still stay awake through fourth and fifth period the next day, I tend to feel like crap if I haven’t gotten enough sleep the night before. My head throbs, my eyes sting, and getting out of bed and staying awake becomes a physical challenge.
This year, I’ve made a solid resolution to go to sleep at a respectable hour. I can’t extol enough just how wonderful it is to wake up after a good night’s sleep. The changes are immediate and visible: I no longer sleep through fourth period, I’ve stopped feeling tired all the time, and I don’t snack for the sole purpose to keep myself awake (that often) anymore.
The rest of my family still sleeps late. At 11:30PM when I’m getting ready to hit the hay, my brothers are playing their guitars, my dad is watching a movie downstairs with the surround sound system, and my mom’s clinking the dishes around in the kitchen. Every night, I make the rounds and inform all my family members that it’s late and that they’re loud and that I really want to get some shut-eye.
Being a light sleeper sucks.
One night, I go to sleep particularly early because I have a morning meeting the next day. My brothers stop playing guitar. Within twenty minutes, I’m mostly asleep when the clinking of the dishes from the kitchen downstairs rouses me from my slumber.
I wake up. I’m angry, because whoever’s in the kitchen (my mom) has essentially woken me up from a power nap and I know that it’ll take hours, if not the whole night, to get back to sleep. I know my sleep patterns.
For the next couple hours, I drift in and out of sleep. It’s 4:30AM now. I feel tired, but I still can’t fall sleep. An hour later, I crawl out of bed and go downstairs to eat comfort-eat a slice of Pumpkin Pie. I’m in a bad mood. I accidentally forget to be quiet. My older brother storms down the stairs and yells at me to be quiet.
Click for the recipe below.
Adapted from: Better Homes and Gardens Anyone Can Bake
- 1 ¼ cups all purpose flour
- 1/4 teaspoon salt
- 6 tablespoons butter
- 1 teaspoon lemon juice
- 5-6 tablespoons ice water
- 2 eggs
- 1 ½ cups or cooked pumpkin puree
- ½ cup brown sugar
- 1 tsp ground cinnamon
- ½ tsp ground ginger and salt, each
- ¼ tsp ground cloves and nutmeg, each
- 2 tbsp molasses
- 1 cup of half and half
In a large bowl, stir flour and salt together. Cut butter into flour until coarse crumbs form.
In a small bowl, stir lemon juice with water.
Gradually add a few teaspoons of water to the flour-butter mixture at a time. Stir and push moistened pastry to side of bowl. Repeat until all flour is moistened. Form the pastry into a flattened ball and fold the dough over itself a few times. This will create more layers of butter and pastry and result in a flakier crust. Wrap, and chill for at least an hour.
On a lightly floured surface, roll pastry to ¼ inch thick. Transfer to a 9-inch pie dish, and trim the dough about ½-inch larger than the pie plate. Fold the excess dough under and crimp in any style you want.
Preheat oven to 400F. For the filling, combine all ingredients and pour into pie shell. Bake for 15 minutes, then reduce heat to 350F and continue to back for 35 minutes, until a knife inserted in center comes out clean. Let cool before serving.