Are you having as much trouble as I am believing that Thanksgiving is almost here? This weekend everyone will be making the final preparations for the big meal. Whether you are hosting everyone at your house or going to gather with family and friends somewhere else, I am sure that your mind has wandered to some of your favorite foods from Thanksgiving meals in the past. What are your favorites?
My favorites start out with my Aunt Mary’s dinner rolls. She isn’t with us anymore, but my mom continues to make these and they are absolutely DELICIOUS. I also love my mom’s dressing. Sadly, I missed out on this for years because I refused to even try it. Now it is one of my favorites! I have to admit that I still won’t touch that cranberry stuff though. I’m told my mom has one of the best recipes ever for it (passed down from my Grandmother), but I just don’t like cranberries.
Last, but not least, I always look forward to my mom’s pumpkin pie. I won’t eat anyone else’s. A little secret… her recipe is actually Libby’s Pumpkin Pie recipe from the back of the can with a little extra of the spices thrown in. While I am revealing secrets… I actually prefer my pumpkin pie without crust. I think the filling is the best part so why take away from it. However, I am in the minority around here. 😉
Now what are YOU looking forward to this Thanksgiving?
- 2 c. sifted flour
- 1 tsp salt
- ¾ c. shortening
- 4 to 5 Tbsp cold water
- Mix together the flour and salt in a mixing bowl. Cut in the shortening with a pastry blender (or two knives) until the mixture is similar to the texture of tiny peas.
- Sprinkle on the cold water, 1 Tbsp at a time while tossing the mixture lightly and stirring with a fork. Add each Tbsp. of water to the driest part of the mixture. The dough should be just moist enough to hold together when you press it gently with a fork. The dough should not me sticky.
- Shape dough in smooth ball with your hands, and roll. Or if you are not ready to make your pie yet, wrap it in waxed paper and refrigerate 30 minutes or until ready to fill and bake pie.
- Makes enough crust for two 8" or 9" pie shells, eight or nine 4" tart shells, one 9" or 10" pie with latticed top.
- ¾ cup granulated sugar
- 1¼ tsp ground cinnamon
- ½ tsp salt
- ¼ tsp ground cloves
- ¾ tsp ground ginger
- 2 large eggs
- 1 can (15 oz) pure pumpkin puree
- 1 can (12 oz) evaporated milk
- 1 homemade pie crust (or prepared store bought crust)
- Preheat oven to 425°.
- Mix together the sugar, pumpkin pie spice and salt in a small bowl.
- In a large bowl, beat the eggs. Stir in the pumpkin and sugar/spice mixture.
- Gradually stir in the evaporated milk.
- Pour mixture into pie shell.
- Bake in preheated oven for 15 minutes at 425°. Then reduce the temperature to 350° and bake for 40 to 50 minutes (or until a knife inserted in the middle comes out clean).
- Cool pie on a wire rack for 2 hours. Serve immediately or refrigerate.