Like thousands of other folks I will be hitting the road the holiday to visit with my husband's family. My stepson arrived back last night from his deployment to the Middle East. With him safe and sound we have a lot to be Thankful for (and thanks to the Virginia State Patrolman who pulled him and his brother over, warned them to drive slower, and didn't give them a ticket...they still got home a few minutes before midnight as they were trying to!) I miss not being the chef in charge of the feast but I will just have to adjust. I am still making a couple of pies but will be in my Father-in-laws kitchen. He doesn't think anyone can bake like he can so it could be tricky....
This year I thought I would share my favorite Pumpkin Pie recipe. I was given to me by my hairdresser in Stone Mountain Georgia almost 20 years ago. It is a light textured for a pumpkin pie and I have even made it without the crust as a sort of pudding...still really good.
Applesauce Pumpkin Pie
1 cup canned or cooked and strained pumpkin
1 cup of canned applesauce
1/2 tsp salt
1-1/2 tsp nutmeg
1/2 cup heavy cream
1/2 cup light brown sugar
1-1/2 tsp cinnamon
1/4 tsp ginger
1/4 cup milk
9-inch unbaked pie shell
Combine pumpkin, applesauce, sugar salt and spices. In a separate bowl beat the eggs then add to the applesauce mixture. Scald milk and 1/2 cup cream then slowly add to the applesauce mixture. Pour into 9-inch pie shell. Bake at 435 degrees for about 45 minutes. Cool before slicing.
Another thing to be Thankful for...my patio/step at the foot of my deck is almost finished! The soil kept washing away so we had to do something. So two weeks ago they poured a 8x10 foot concrete slab which was functional but boring..but this week we laid the broken tiles and I am so much happier with it! Now if it would just stop raining so we can get it grouted and sealed!