Sunday, October 11, 2015

Happy Thanksgiving Weekend!

Happy Thanksgiving weekend!

I have so many things (and people) to be thankful for, I don’t know where to begin. I love Thanksgiving this weekend, the leaves are still on most of the trees and the colours all in their glory, the reds, oranges and yellows against the backdrop of those evergreen trees is amazing.

Here in Blind Bay its a bit windy today, so one big gust of wind and that will be the end of that real quick, so we enjoy it before it blows away. So in keeping with my personal philosophy, dessert should come first!! My friend Jonathan asked me what I am thankful for.... Pumpkin Pie!!

We are coming together at my sister's home for our Turkey feast! I'm bringing the pumpkin pie and my sister is making an apple pie! Oh my, must wear my yoga pants! LOL

More pictures and recipe included below!



The picture above is the unbaked pumpkin pie ready for baking. Look how lovely the little pumpkin cut outs are for the crust. I bought little halloween cutters at the dollars store.

 Hubby stole my iphone and snapped some random pictures!

My kitty Indy was looking for some treats!

Recipe: Pumpkin Pie

2 unbaked pie shells ( and extra dough for a fancy crust if you choose)
3 cans (398ml) of Pure Pumpkin
3/4 cup packed brown sugar
1 tbsp Cinnamon
1 tsp Ginger
1 tsp Nutmeg
1 tsp Cloves
1 tsp Allspice
1 tsp salt
3 large eggs
4 tablespoons whiskey or brandy
5 ounces of evaporated milk
5 ounces of whipping cream

Heat oven to 425 F
Place rack in centre of oven.
In a bowl, whisk together the sugar, salt, and spices.
In another bowl whisk together the eggs and whiskey.
Add the spice mixture mixture and the pumpkin pure to the egg mixture.
Add the evaporated milk and the whipping cream and whisk or beat until throughly combined.
Pour into pie shells and bake for 15 minutes at 425 F.
Reduce heat to 350 F and bake for another 45 minutes.
Remove from oven and cool.

Notes and Tips
How to tell the pie is done: Take the pie out of the oven when the majority of the pie looks shiny and set on top. It should jiggle a little like jello, but not much more. The middle will still look wet on top. This is okay, it will continue to cook as the pie cools on the counter. And, as a final test, grab a toothpick or thin knife then plunge it into the pie, about 2 inches from the edge. If it comes out clean, the pie can be taken out of the oven. From there, it is very important the pie sits until cooled to room temperature. During this time, it will continue to cook and set. We usually end up waiting 2 hours or put it in the fridge overnight. Or, cut the slice anyway and cover the end with whipped cream. It will still taste great.

Again here’s to a lovely Thanksgiving weekend!

1 comment:

  1. Hi Christina. Every picture I see of you, you are absolutely gorgeous. I am one of your biggest fans. You sure have a lot. Well great blog. Love and hugs from Heather Hamilton in Indiana


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