I love Thanksgiving. I suppose these days it’s more about food and football and parades and Christmas shopping than it is about giving thanks to our God. I’ll admit I enjoy the family feasts much more than I enjoy football and parades and shopping, but I especially enjoy the focus on giving thanks for all of the many blessings God gives us every day.
One of the wonderful edible blessings of this time of year is pumpkin. Of course you can get it in a can almost any time, but canned pumpkin is far inferior to fresh pumpkin processed at home. If you have freezer space, you can have fresh pumpkin all year long. Instructions for doing one are abundant on the internet, so I won’t go into it here. What I would like to do is share my pie recipe. You can make it with canned pumpkin, but it’s much better with fresh.
Have a raw pie shell handy. (We like homemade.)
Preheat oven to 450 F.
In mixing bowl, slightly beat two eggs.
1 3/4 cups pumpkin (or contents of one store-bought can, plus enough water to make 1 3/4 cups)
3/4 cup sugar
1/2 tsp. salt
1 1/2 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. allspice
1 2/3 cup (one can) evaporated milk (NOT sweetened condensed). If you’re counting fat grams, you can use low-fat or skim.
Beat until thoroughly mixed. Pour into pie crust.
Bake at 450 F for ten minutes. Lower heat to 350 F and bake for another 30 to 45 minutes, until knife inserted in center comes out clean.
Cool and serve with whipped topping.
Enjoy, but don’t forget to spend some time over the holiday counting your blessings and giving thanks for each one. Happy Thanksgiving!