Happy Thanksgiving!

In my family it wouldn't be Thanksgiving without pie. Pumpkin pie and mincemeat pie, to be specific. This year we're going out to dinner and then everyone is coming over to my house afterwards for dessert and a little puzzle-making. That's just my speed... leave the turkey worries to someone else and just bake!

Here's my Mom's recipe for pumpkin pie, which in my opinion is the best pumpkin pie. It's much more custard-like than any other pumpkin pie I've had, probably because it has more milk and eggs. This makes for a lighter texture that I especially like. I also like all the spices in it. I use both skim milk and fat free evaporated milk. I've also baked it in a casserole without a crust and even that stripped down version is pretty great - perfect for post-Thanksgiving personal indulgence.


Pumpkin Pie

1 1/2 cups cooked pumpkin
3/4 cup sugar
1/2 tsp salt
1 1/4 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1/2 tsp cloves
3 slightly-beaten eggs
1 1/2 cups milk
2/3 cup evaporated milk

Mix everything together and pour into an unbaked pie crust (you'll need a deep 10-inch pie plate). Bake at 400 F for 50 minutes or until a sharp knife comes out clean.


Now if you're wondering about the mincemeat pie, it's hardly a recipe, but it is also very, very good. Mix a large jar of mincemeat with a large can of crushed pineapple (I drained it slightly) and about half a cup of chopped walnuts. Line a deep 10-inch pie plate with pastry, pour in filling, and top with pastry. Crimp the edge, poke a few holes in the top crust, and bake at 425 F for 30 minutes.