Pumpkin Pie

The best laid plans …

I thought I was going to be sharing blog after blog this week. We celebrated Thanksgiving a few days early this year. Our boys were available for the weekend as were their girlfriends, my father-in-law, and my mom. When you can get everyone together, you celebrate!

As a bonus, I thought I could take tons of pictures of the feast in process and share recipes and tips this week. Anyone looking for tried-and-true recipes would have them at their fingertips. Great plan, right?

It would have been if I had taken any pictures.

It all turned out so well too! Our menu included:

Cider-Brined Turkey
Mashed Potatoes & Gravy
Sweet Potato Casserole
Sage Dressing
Whole-Berry Cranberry Sauce
Green Bean Casserole
Deviled Eggs
Harvest Salad
Multi-grain Rolls and Sourdough Bread

I am sorry I can’t share a blog for each one of these delicious dishes (at least this year). I can, however, give you the recipe for the star of the show:

traditional Pumpkin pie

To buy or make the crust

Of course you don’t have to make the crust for this pie from scratch. You can use your favorite store-bought crust. However, if you trust me to give you a winning pie recipe, you can trust me to give you a winning pie crust recipe too. This is that recipe: Never Fail Pie Crust.

To be honest, I don’t typically buy organic canned pumpkin. Full disclosure? I bought it because the label was adorable. Yep, I thought far enough ahead to buy a cute can of pumpkin but failed to take pictures of the actual work. My consolation is that the meal turned out wonderful and delicious on all accounts. If I had taken time to document the process as I had intended, who knows what I would have messed up!

So instead of focussing on what went wrong, I will give thanks to God for:

my family
recipes handed down from generation to generation
grocery stores
farmers
dishes and pans washed by my mom
laughter
 leftovers
and
the encouragement of each of you who has taken the time to read my posts.

HAPPY THANKSGIVING!