Monday, November 21, 2011

What's for Thanksgiving? 11/21/11

Thought I would share the recipe I will be using for my pumpkin pie this year. I thought I would break out of using the recipe off the back of a Libby's can. :) This recipe is in no way clean, but pumpkin pie is ok to eat on Thanksgiving, right! I would prefer to not use store bought pie crust as it has all sorts of icky additives, but I honestly do not have the time to make a pie crust nor am I that great at it. If I had a food processor, I might consider doing a no-roll type of crust. But, alas, i have no food processor.

Not my picture. :)

1-15 ounce can pumpkin puree
3/4 cup packed brown sugar
1/4 teaspoon salt
¾ teaspoon cinnamon
½ teaspoon ground ginger
¼ teaspoon nutmeg
¼ teaspoon ground cloves
2 eggs
1 egg yolk
1/2 cup evaporated milk
1/2 cup heavy cream
1 -9 inch unbaked pie crust (I use Pillsburyt)

Preheat oven to 400 degrees F.  In a medium bowl, mix pumpkin, brown sugar, salt, cinnamon, ginger, nutmeg, and cloves until well combined.  Add eggs, evaporated milk, and heavy cream. Mix everything until completely smooth (about 3 minutes in my KitchenAid mixer on medium speed).  Pour pie filling into an unbaked deep dish pie shell.  Bake the pie for 15 minutes then reduce the oven temperature to 350 degrees F.  Bake for an additional 50-55 minutes until the center of the pie does not jiggle (loosely).  Allow the pie to cool on the counter and then chill it in the refrigerator before serving.  Serve with a dollop of whipped cream.

Sweetened Whipped Cream
1 cup heavy cream
¼ cup powdered sugar
1 teaspoon vanilla

Tomorrow I'll share how I'm going to do the Turkey as well as my plan of action to accomplish all of the cooking!

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