Pumpkin Pie – A Thanksgiving Tradition

Pumpkin PieThanksgiving has always been my favourite holiday.  Sure the other ones are fun, but there is something pretty special about a holiday which focuses on being thankful!

In our consumer driven society we are encouraged to never be completely happy with what we have, to always strive for more.  For me, Thanksgiving is  about not worrying about what we don’t have, but instead about those blessings that we do have.  These blessings come in large and small packages.  For me the biggest blessings are always my friends and family.  For that reason regardless of moving to Australia 8 years ago I still insist and love celebrating Thanksgiving!  My Thanksgiving celebrations aren’t the big family to-do they were when I was growing up with my cousins from Colorado, but these celebrations are still extremely special to me.

Pumpkin Pie

  • 2 Eggs (slightly beaten)
  • 2C Pumpkin (cooked and mashed smooth)
  • 3/4C Brown Sugar (firmly packed)
  • 1/2tsp Salt
  • 1tsp Cinnamon
  • 1 2/3C Evaporated Milk (1 14oz can)
  • 1 9in Unbaked Pie Shell
  • Preheat oven to 230C
  • Mix in order listed
  • Pour into pastry shell
  • Bake at 230C for 15minutes than reduce oven to 175C for 45minutes or until knife comes out clean  *If reducing oven temp is a problem (I have an old gas oven) keep at same temperature but keep checking Pumpkin Pie


Inspired by:  Vegetarian Cookery 4

1971, Pacific Press Publishing Association

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This entry was posted in American, Baking, Dessert, Holiday, Thanksgiving and tagged , , , , , , , , , . Bookmark the permalink.

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