This marked my 4th Thanksgiving in the UK! We celebrated with our new friends (Amelia, Rob and Zach) this year. They hosted Thanksgiving dinner at their home and we brought a pumpkin pie (recipe to follow), southern cornbread ‘dressing’ aka stuffing and of course a case of Sweet Sally Tea! Our spiced tea paired well with pumpkin pie!
Rob and Amelia did all of the hard work – baking the turkey and all of the sides! Everything was absolutely delicious and I’m already dreaming about next year’s Thanksgiving meal! Our menu included a turkey that they brined and basted for hours, gravy, dressing, stuffed brussels sprouts, sautéed carrots and cranberry sauce. Honestly I can’t find the words to quite describe the carrots, but I’m patiently awaiting their recipe!
There’s no secret to my pumpkin pie recipe but it’s been a staple in my family since before I can remember. I always made the pumpkin pie and mom would make the pecan pies for Thanksgiving. Growing up we used a store bought pie shell but my grandmother has since shared the easiest recipe for a pie shell and it doesn’t involve a rolling pin! It’s an old recipe from an Amish cookbook. It’s so simple that you’ll probably doubt the recipe until you’ve made it once!
1 1/2 cups plain flour
1 1/2 tsp sugar
1/2 tsp salt
1/2 cup vegetable oil
3 tbsp. cold milk
Preheat oven to 425f (218.33c). Add dry ingredients to pie plate and mix til blended. Mix vegetable oil and cold milk with a fork in a separate bowl til creamy. Pour over the flour mixture in the pie plate and mix with your hands. Pat out pie shell with fingers, go up the sides of the plate and then the center. Prick the unbaked pie shell with a fork and bake for 15 minutes.
3/4 cup granulated sugar
1 tsp cinnamon,
1/2 tsp salt
1/2 tsp ground ginger
1/4 tsp ground cloves
1 can (15oz) Libby’s pumpkin
1 can (12oz) evaporated milk
9” pie shell (unbaked if using store bought) if not follow my instructions above for the pie shell.
Preheat oven to 350f (176c). Combine sugar, cinnamon, salt, ginger and cloves in a small bowl and mix well. In a large bowl, beat the eggs and add the canned pumpkin (or fresh if you have it) and spice mix. Slowly stir in the evaporated milk and then pour into the pie shell. Bake in preheated oven for 40-50 minutes or until toothpick/knife inserted in the center of the pie comes out clean. Cool for 2 hours. Serve slightly warm with whipped cream. Store any leftovers in the refrigerator.