Unlike my friend Luke, who is enjoying the holiday in an undisclosed location (how much will you pay folks to keep your location a secret?!) ... I'm giving thanks from chilly, snowy upstate NY today. Our college student is home with friend in tow, we're enjoying the Macy Thanksgiving Day parade in front of a toasty fire, and goodies are lined up on the counter in the kitchen. As we enjoy today with family and friends, I've purposed to stop periodically and appreciate what God has provided and to thank Him for all He has done. Speaking of those goodies out in the kitchen, here's our fresh pumpkin pie recipe ... a real favorite with a dollop of real whipped cream.
FRESH PUMPKIN PIE
Pie pumpkin(s) (cook and puree to produce 3 cups pumpkin)
1 cup sugar
1.5 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground allspice
1/2 teaspoon ground ginger
1 (12 oz) can evaporated milk
10-11" pie crust
Mix all ingredients well and pour into pie crust (mixture will be very runny). Bake at 425 degrees for 15 minutes. Reduce temperature to 350 degrees and bake for 45 - 60 minutes longer until a clean knife inserted in the center comes out clean.
May you be blessed today with whatever goodies and traditions your family usually enjoys.