Today’s Tablescape Thursday is different. It’s Thanksgiving, our day to look around and realize how blessed we are and give thanks.
My Mom was an outstanding cook but she was an incredible baker. My husband uses all her recipes. In the spirit of thanking Mom for everything she did, here is her pumpkin pie recipe. The secret is to beat the eggs long enough; they should be light lemon colored.
Mom’s Pumpkin Pie
Scald and take off the film on top, then let cool while you beat the eggs and roll out the pie crust:
- 1 1/2 cup milk (use whole milk or else use half canned milk and half water)
Beat very well with electric mixer:
- 2 eggs.
Mix together and beat into the eggs:
- 1/2 cup sugar
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/4 teaspoon cloves
Gradually stir milk into the eggs then gently stir in:
- 1 can pumpkin. Use a full 15 ounce size can or 1 1/2 cups if you have a bigger can. Do not use pumkin pie filling
- Use the electric mixer on lowest setting to mix in the milk and pumpkin so you don’t splash.
Pour into an unbaked pie shell. Bake at 450 F for 10 minutes, then lower heat to 350 and bake 45 to 50 minutes.
Allow to cool before you serve with whipping cream.
The plate is our Blue Willow every day dinnerware and the flatware is Oneida’s Paul Revere.
Thank you to Susan from Between Naps on the Porch for hosting this fun event.