Pumpkin Pie for Thanksgiving Day!
I came across Mom's recipes in her Scribbler of Recipes that was once my science scribbler for high school!
Thanksgiving dinner always ended with her beautifully baked pumpkin pie in a homemade golden flaky pastry. The pies were velvety and spicy accompanied by a scoop of vanilla ice cream!
Mom always used evaporated milk for the custard and her own mix of spices- cinnamon, cloves, nutmeg along with brown sugar.
Everyone loved the pumpkin pie and there was always remove for a second piece. Only one of my son's did not enjoy pumpkin, although every year he would try!
This year, I followed the recipe but used the whole can of pumpkin as well as the whole can of evaporated milk.
I used 1 T cinnamon, and the rest was 1 tsp of allspice, nutmeg, ginger and cloves! Although the recipe didn't call for Vanilla, I did add this and I think my Mom did too.. Mom reduced the amount of sugar indicated in the recipe.
Next time, I'll bake the maple leaves and free styled leaves less, only about 15 minutes. I had also baked them separate as uncooked pastry would sink to the bottom
Smitten Kitchen posted a recipe with Pecan Praline sauce. Not to sure if my family would settle for this with pumpkin pie without whipped cream or ice cream