Thanksgiving is one of my favorite holidays. There is so much to love about Thanksgiving, the family time, the friendship, the food, the fun, the football. Did you notice those things all start with the letter"F", hmmmm. Actually I am not even that big a football fan, but I can still join in the spirit of it all. The rest of those things, well they are all wonderful. Even better no rushing around to get presents ready.
Over the years the food has become even more important to me, it is a link to the past. It is a way to reconnect to those memories of days gone bye. Today I am sharing a recipe of my Mom's, when I make it, all those years of baking with her in the farm kitchen come back to me.
Oh, I did forget to mention one huge thing though.
It's what the season is all about, Thankfulness.
Mom's Pumpkin Pie
Preheat your oven to 400 degrees. You will need two 8 inch unbaked pie crusts.
4 whole eggs
2 cups cooked pumpkin, (1 can Libby's Pumpkin)
1 cup granulated sugar
3/4 cup brown sugar
4 TBS. flour
1/2 tsp. ginger
1 tsp. salt
2 cups whole milk
In a large bowl with a wire whisk beat the eggs. Add pumpkin, sugar and dry ingredients. Beat until smooth, add milk and beat again. Pour into the unbaked pie crust shells.
Bake in 400 degree oven for 15 minutes. Reduce the oven to 350 degrees and bake another 45 minutes or until a knife inserted near the center of pie comes out clean. Makes two 8 inch pies.
Let cool to room temperature before putting into the refrigerator. Top with whipped cream just before serving.
One thing I am thankful for is my Mom's Pumpkin Pie recipe.
What are you Thankful for this year?
linked to Tina's PicStory