Thanksgiving is in three days, and our plans are pretty much set. We are hosting our dear friends at our house for a traditional turkey dinner. We'll make the turkey, stuffing, gravy, potatoes, and lots of pumpkin pie, and they will bring sweet potatoes, green beans, rolls, juice, and berry cobbler!
1. Cook the pumpkins:
The secret to good pumpkin pie is to use fresh pumpkin. We harvested seven small pie pumpkins from our garden this year, which will be enough for several pies.
I cooked the pumpkins last week. After chopping and cleaning them, I baked them at 250ºF until they were soft. Then I scooped them out of the skins and put the pumpkin in containers in the refrigerator for later.
I got about 18 cups, way more than enough for the three large pies I plan to make; I will probably have enough for a couple of pies at Christmas, too!
2. Make a thank you card and hand it out:
I am continuing the tradition I started last year of making a thanksgiving card to give my friends. I painted a colorful abstract on watercolor paper, photographed it, then uploaded it to Pixlr, a free on-line program, to add words and borders. I printed a few to hand out, and I plan to send some by email as well.
3. Buy a Turkey:
According to the Butterball Calculations site, we need a 14 lb. turkey, and we'll need 3-1/2 days to thaw it, so I bought it yesterday.
4. Make the pies:
On Wednesday I will make pies-- several, because we need one for breakfast on Friday! My pumpkin pie recipe-
Ingredients:
Makes one large pie-
1- Make the pastry and line the pie plate. Preheat the oven to 450ºF.
2- Put half of the pumpkin and half of the milk in the blender with one egg and blend until pureed.
3- Pour into a mixer bowl, and repeat with the second batch.
4- Add sugar, salt, and spices to the mixer bowl and mix on low, then pour into pie shell.
5- Bake at 450ºF for 10 minutes, then lower the heat to 375ºF and bake for 45 minutes.
The secret to good pumpkin pie is to use fresh pumpkin. We harvested seven small pie pumpkins from our garden this year, which will be enough for several pies. I cooked the pumpkins last week. After chopping and cleaning them, I baked them at 250ºF until they were soft. Then I scooped them out of the skins and put the pumpkin in containers in the refrigerator for later.
I got about 18 cups, way more than enough for the three large pies I plan to make; I will probably have enough for a couple of pies at Christmas, too!
2. Make a thank you card and hand it out:
I am continuing the tradition I started last year of making a thanksgiving card to give my friends. I painted a colorful abstract on watercolor paper, photographed it, then uploaded it to Pixlr, a free on-line program, to add words and borders. I printed a few to hand out, and I plan to send some by email as well.3. Buy a Turkey:
According to the Butterball Calculations site, we need a 14 lb. turkey, and we'll need 3-1/2 days to thaw it, so I bought it yesterday.
4. Make the pies:
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| This recipe card is very old! |
On Wednesday I will make pies-- several, because we need one for breakfast on Friday! My pumpkin pie recipe-
Ingredients:
- 4 c. pumpkin
- 1/2 c. milk
- 1/2 tsp. salt
- 1/2 c. sugar
- 2 eggs
- 1/2 tsp. each ginger, cinnamon, nutmeg
Makes one large pie-1- Make the pastry and line the pie plate. Preheat the oven to 450ºF.
2- Put half of the pumpkin and half of the milk in the blender with one egg and blend until pureed.
3- Pour into a mixer bowl, and repeat with the second batch.
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| This is enough for two pies. |
4- Add sugar, salt, and spices to the mixer bowl and mix on low, then pour into pie shell.
5- Bake at 450ºF for 10 minutes, then lower the heat to 375ºF and bake for 45 minutes.
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