Thanksgiving, And A Pie Recipe

Yes indeed, it's Thanksgiving Day here in Canada. We've been a bit ahead of the curve; we had our turkey on Saturday.

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It worked out well; friends & family were free to join us, and we had yesterday free to go for a hike/saunter followed by a bonfire & hotdogs for supper. The weather foiled our bonfire plans a little, but not that much. Today, we're free to enjoy our leftovers, and start next week without feeling oppressed by the amount of turkey left to consume. We had the perfect amount of pie, too - I sent leftovers home with various people. Here's the recipe - and while it might be too late for the Canucks, hopefully an American or two can make use of it next month.

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Pumpkin Pie

Crust:

1 1/2 c gingersnap crumbs

1/2 c chopped pecans

2 TB brown sugar

1/3 c melted butter

-Combine, pat into shape in 9" pie pan, chill one hour.

Filling:

3 eggs

1 c brown sugar

1 c whipping cream

2 TB dark rum

1 1/2 tsp cinnamon (+)

1 tsp ginger

1/4 tsp nutmeg

1 1/2 c pumpkin puree

-Beat all but pumpkin together. Add in pumpkin, stir, pour into crust.

-Bake at 350F for one hour, until set. Chill

Topping:

1 c whipping cream

2 TB maple syrup (+)

-Beat together, serve over pie.

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Loosen your belt & enjoy!

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(In case you're curious, I'm thankful for all the things that I love best.)