This year Thanksgiving was held at Pete and Heathers. We have so much to be Thankful for, and it was a wonderful time of family and food. We were super happy to have George and Paraskevi here to celebrate the American holiday with us. I think they really enjoyed it. The pictures tell the story!
If you can't tell, I am such a big fan of good food, so naturally this is my favorite holiday. I love that everyone spends time in the kitchen to show family members their love. I happen to do this many times over during the year, but on Thanksgiving, most everyone does! Also, it's wonderful being thankful, listening to the children say why they are thankful, and sharing in all our blessings.
PUMPKIN PIE by Williams Sonoma
1 3/4 cups pumpkin puree
3/4 cup granulated sugar
1/2 TSP salt
1 TSP ground cinnamon
1/2 TSP ground ginger
1/2 TSP ground nutmeg
1/4 TSP ground cloves
2 large eggs
1 cup evaporated milk
1/2 cup water
Preheat oven to 450 degrees.
In a large saucepan over medium heat, cook the pumpkin puree, stirring, until it begins to caramelize, about 5 minutes. Remove from the heat and stir in the granulated sugar, salt, cinnamon, ginger, nutmeg, and cloves. In a bowl, whisk together the eggs, milk, and water. Whisk the egg mixture into the pumpkin mixture.
Pour out the mixture into a prepared pie shell. Bake the pie for 15 minutes. Reduce the heat to 300 degrees, and bake the pie about 30 minutes longer, or until just the center jiggles when the pan is gently shaken. Transfer to a wire rack and allow to cool for at least 20 minutes. Serve with a dollop of whipped cream or vanilla bean ice cream.
TIPS
I have a great recipe for crust, but barely use it. I usually have so much on my menu that I use the shortcut of the Publix brand already made pastry...GASP!!!!! Also, if you check your pie and see that the crust is browning too much for your taste, put a pie crust protector around the rim.
