Friday, November 26, 2010

Thanksgiving Part 1: The Pie

Well, here it is. The day we wait for. The day we slave in the kitchen. The day we kick back and relax. Play football. Laugh with the ones we care about.
Oh yes, Thanksgiving was here. It was a fine day indeed, too.
I spent my day working on my semi-thesis, cooking with Mama and sipping copious amounts of Trader Joe's Gingerbread Coffee. Oh ma Goodness, I love this. Our menu is super traditional:


Turkey with Stuffing (not dressing)
Mashed Potatoes with Gravy
Cranberry Sauce
Fresh Rolls
Cauliflower and Peas with Cheese Sauce
Pumpkin Pie with Whipped Cream


The festivities began this morning, when Father dearest and I prepare our pumpkin pie.
We've had this tradition ever since I can remember, but it was only a few years ago when I really started to buy into the ritual of a few shakes here and a few dashes there that made our pie special.
And so, for the first time ever, the secret is out.
I'll share with you the recipe, which is really three recipes combined into one spicy, sweet, creamy pie.
 The one that can make you feel like home...and I don't even really like pumpkin pie!
Davis Family Pumpkin Pie


What ya need:
Refrigerated Pastry Pie Crust, or your favorite 9 inch recipe
2 eggs
1 cup packed brown sugar
1 tbsp of white sugar (just for variety, we say)
1 tsp pumpkin pie spice (and a dash for love)
1/2 tsp of salt (but a little less because we're watching our sodium, says Dad)
1/2 tsp cinnamon (plus a dash for tradition)
1/4 tsp nutmeg
1 tsp vanilla
1/4 cup maple syrup (and an extra tablespoon for good measure)
1.5 cups pumpkin (that's almost all of your 15 oz can)
1 cup evaporated milk


What ya do:
1. Heat oven to 425. Prepare your pastry pie crust.
2. In a mixing bowl, beat eggs slightly; Mix in remaining ingredients in order and pour into pastry lined pan.
3. Cover the edge of your crust with a 2-to-3 inch strip of aluminum foil to prevent excess browning. Bake 45-50 munutes or until knife inserted in the center comes out clean. Cool. Serve with whipped cream.


Whipped Cream
What ya need:
1 cup heavy whipping cream
1 tsp vanilla extract
1 tbsp powdered sugar


What ya do:
Whip cream in a COLD mixing bowl until just before stiff peaks form. Add vanilla and sugar and whip until stiff peaks form. Voila!


After the pie, I broke up the cooking with 5.5 mile run and it was perfect jogging weather. Nippy but not cold. I smelled a lot of good food cooking. That's what inspired me to keep running... because usually I only run about 4 miles.
After that it was shower, change into family gear (aka embarrassing slippers, flannel pants and a baggy elvis tee shirt I got at the thrift store because it is SO soft). Back to the oven.
And I have so many more things coming your way... but I must-oh-must pace myself!

2 comments:

baking.serendipity said...

Your pie is gorgeous! I love the leaves and acorns cut out...they are the perfect touch! Thanks for the secret recipe :) I went running yesterday too and loved smelling all the food...I total agree with its motivational abilities!

Anonymous said...

What a beautiful pie! It looks like the "years in the making" were well worth it! It's so cute, I'd be hesitant to serve it ;)