So tomorrow is Thanksgiving, and I am in the midst of last minute preparations. It’s funny to me how many different family traditions and variations of traditions exist from family to family. My husband and I have been together for several years now, so our previous traditions have managed to sift through the strainer of “what works for us”…but I remember the first few years when we had dramatically different ideas of what the holidays meant.
On Thanksgiving…I expect to spend the bulk of the day in or near the kitchen, chatting, playing games, cooking, setting up the “perfect table” etc. Nathan wants to go to the movies. I need my apple pie, he wants his pumpkin pie. I want my mashed potatoes, he wants his stuffing. At least they food variations compliment each other right??
Nathan’s grandmother was a really good cook. He grew up knowing he could go to Grandma’s and always find yummy food. One of her specialties was Pumpkin Pie. Not being a pumpkin pie girl, myself, I was more than happy to accept his grandmother’s pumpkin pie recipe to make him pie each Thanksgiving. Of course, through the “what works for us” strainer…I have made a few minor adjustments over the years. They must work since he has never complained:)
1 1/4 cup sugar
1 Tbsp. Cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg
1/4 tsp. ginger
pinch of salt
1 cup pumpkin (or half a small can)
1 cup milk
2 beaten eggs
frozen pie crust
Mix the sugar, cinnnamon, cloves, nutmeg, ginger and salt in a small bowl. Mix the pumpkin, milk, and eggs in a different small bowl. Preheat oven to 425°. When the oven is ready, mix the dry bowl and the wet bowl together, then pour into frozen pie crust. Place in oven at 425° for 15 minutes. Reduce oven temp to 350° and bake for 20 mins. Pie is done when the middle doesn’t jiggle when moved.
Often, if I am maing muliple pies,I will mix all the ingredients in several small bowls at once and then mix together and add to the pie crust as the oven is ready.
Enjoy your pie baking and have a HAPPY THANKSGIVING!!