Posted on November 18, 2010 by Jean
This year, Thanksgiving falls on November 25th. What does this mean for Jews? The best meal of the year!
Is there anything better than getting up early to spend the entire day cooking Thanksgiving dinner? Or the companionship of everyone gathered in the kitchen, chatting and joking and watching dinner unfold?
Of course, you must first prepare food for that day. And since you can’t serve pumpkin pie (milchig) after a turkey dinner, you might as well serve it for breakfast– and most of the rest of the day.
So, if you forgot to bring your recipe box to Israel, I’d like to share my family’s pumpkin pie recipe with you.
In one bowl, mix the following:
4 eggs slightly beaten
30 oz of pumpkin (2 cans)
In another bowl, combine these ingredients:
1 cup of sugar
1 tsp salt
1 tsp allspice
1½ tsp cinnamon
1 tsp cloves
1 tsp ginger
½ tsp mace
1 tsp nutmeg
1 tsp pumpkin spices
Combine the contents of both bowls and mix well.
Add 24 oz of evaporated milk (2 cans), mixing thoroughly.
Pour into crust (see below for pie crust recipe)
Bake for 15 minutes at 425 degrees
Then for another 45 minutes at 350 degrees
Makes two nine-inch pies.
(Serve chilled with whipped cream)
2 ½ cups flour
1 tsp salt
1 tsp sugar
2 sticks of butter or 16 tablespoons of Crisco
Blend fat with dry ingredients
Add between ¼ and ½ a cup of icy cold water, a little at a time
Refrigerate before rolling out
Use a fork to poke lots of holes in the crust
Add pumpkin mix and bake
Beat one pint of cream with 1½ tsp of real vanilla extract and 1 teaspoon of powdered sugar
בתיאבון & Happy Thanksgiving!