Prepping for the Thanksgiving Meal


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Tomorrow’s the big day! I’m having some of my family over for an early Thanksgiving meal. I want to show Mie, my foreign exchange student, what a typical American Thanksgiving meal looks like, which is hard to do since I always like to try new recipes. But, some things remain the same: turkey and dressing with gravy and cranberry sauce. And let’s not forget homemade rolls, since it’s probably the one time a year that I make them. Actually, this year my mom is making them. Yippee! In fact, the whole family is pitching in to help make this a Thanksgiving spread to remember. I’ll post the full menu later.


What better place to start my prep work than at the end: dessert! Today I made my famous pumpkin pie. This is my favorite Thanksgiving dish and one that I’ve made every Thanksgiving for about 15-20 years! But this time, I decided to try something new! I bought an organic pie pumpkin and made my own puréed pumpkin. This year’s pie is truly from scratch!  Here’s how I cooked it, in case you want to try too.


Cut the pumpkin in half. You might need the help of a strong man! Then, scoop out the seeds and all of the stringy stuff. (Save and roast the seeds if you want.) Cut the hollowed halves into halves.


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Place in a steamer and steam for about 20 - 30 minutes, or until soft.


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Scoop out the soft flesh.


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Blend until smooth. I used my new Vitamix, but a hand held blender, food processor, or mixer would work too. Just make sure it’s very smooth.


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And, here’s my pie, hot out of the oven!  It smells so good!


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CREAMY PUMPKIN PIE (or BARS)

 Yields 1 pie or 9 bars (if cooked in a baking dish)

           “My favorite pie, and I only eat it once a year. This is one time I don’t ” ~ Bobbi


*** Easy!

$$$ Moderate 

Prep Time: 10 minutes Cook Time: 55-60 minutes

Tools: pie plate or 8x8-inch baking dish, large bowl, measuring spoons and cups

 

3 eggs

1/4 cup brown sugar

1/4 cup maple syrup

1 (15-ounce) can pumpkin purée

1/2 tablespoon ground cinnamon

1/2 tablespoon ground ginger

1/2 teaspoon ground cardamom

1/4 teaspoon ground nutmeg

1/4 teaspoon ground allspice

1/8 teaspoon ground cloves

3/4 cup cream

1/2 cup half and half

 

1 whole wheat, gluten-free or graham cracker pie crust

 

Preheat oven to 450°F.


1. Lightly beat eggs with a whisk or fork in a large bowl. Stir in sugar and syrup.

2. Stir in pumpkin and spices.

3. Add cream and half and half and stir until well blended.

4. Pour into prepared, uncooked pie crust. Bake at 450°F for 10 minutes. Turn the heat down to 325°F and bake another 45-50 minutes or until done. Insert a wooden toothpick into the center and remove. It should come out clean. Alternatively, press down gently in the center to feel if it’s set.

5. Cool completely at room temperature. Refrigerate if desired.    


VARIATION:

Bars-Make a graham cracker crust and press into a greased 8x8-inch baking dish. Pour filling over crust and bake as indicated. Cut into 9 squares.

© Bobbi Mullins 2011, All rights reserved. FOOD FITNESS FAITH™