In preparation for feasting on Thanksgiving Day, I like to work with recipes throughout October and November. I enjoy experimenting with new, creative stuffing recipes and delicious desserts.
I alleviate the risk of a holiday disaster by first preparing and serving these dishes in a less stressful atmosphere.
I can rest easy, knowing that my newest creations will be enjoyed, not just tolerated, or worse, just pushed around on a plate.
Here is my latest take on a tried and true classic, the traditional pumpkin pie.
Just Another Pumpkin Pie
3/4 cup white sugar
3/4 cup brown sugar
1 tbl. cinnamon
1/2 tsp cloves
2 tsp ginger
1 tsp salt
1/2 tsp nutmeg
6 eggs
1 29 oz. can (3 cups) of pumpkin or equivalent fresh pumpking puree
24 oz. evaporated milk
Mix sugar and spices together in a small mixing bowl. Combine thoroughly. Beat eggs in a large mixing bowl. Add pumpkin and sugar mixture and mix thoroughly. Gradually stir in evaporated milk. Divide the mixture between two pie plates lined with pastry. Bake at 425 degrees for 20 minutes. Reduce oven temperature to 350 degrees. Continue to bake for 45 minutes or until knife inserted in center comes out clean.
“Enter into his gates with thanksgiving, and into his courts with praise; be thankful unto him, and bless his name. For the Lord is good . . . ” -Psalm 100:4-5a
Tags: autumn, baking, celebrations, pie, Thanksgiving
Your pie looks really good. I clicked over and looked at your pastry recipe, too. The vinegar is intriguing. Does that just add a little kick flavor-wise, or does it do anything else like affect the texture?
Mrs. Parunak,
This pastry is so easy to work with and even re-work, if necessary. I do not use ice cold water as called for in other recipes. I believe the vinegar is a key factor in keeping the pastry tender and flaky even after working with it a couple of times. It does not add any noticeable taste.
Hope you like it.
Thanks for your input on maternity formalwear! It occured to me that I have nice black slacks so maybe I can just find a top . . .
As for your recipes – it’s probably good that you try everything in advance. I have a habit of making tons of new recipes whenever we have company over. It usually works out fine but someday it might not!