It’s that time of year again where you get to participate in the best type of marathon. The marathon of eating! Of course a much harder marathon comes first though. The marathon of cooking. (Ugh) Pies, turkey, stuffing, and about a million different casserole dishes are all combined to make the biggest meal of the year. I just love all the festive aromas that fill the house on Thanksgiving morning!
This year Thanksgiving is a lot less fun for me since all of our belonging are packed up and ready to be moved to a storage unit. All I want to do is bake up some yummy and carb filled treats and then, of course stuff my mouth with them. I seriously planned on gaining a solid 4 pounds this weekend. That is now one hefty goal considering all the calories I will be burning moving our two bedroom apartment into storage. Frankly, I’m still up for the challenge.
With our couple friends up in Huntersville hosting a “Friendsgiving” again this year I cannot wait to taste what she (sorry John, we all know who did the cooking,) has cooked up! If it was anything like last year it will not disappoint! I do need to watch my turkey intake this year though. I can’t let that darn L-tryptophan get the best of me before the Panther’s play! – Ha just kidding, we all know I have no self-control when it comes to food. Thank goodness turkey doesn’t really put you to sleep or I’d probably be out cold!
Since I’m pretty limited on what I can make for Friendsgiving I decided to bake up my Great Grandma Bruster’s Pumpkin Pie. This recipe is my go-to around the holidays and is fairly simple. Growing up we used to make 4 pies just for my family of four. We would literally eat a slice for breakfast, lunch, and dinner, oh and of course the occasional snack. Clearly we were really healthy around the holidays… I’ve posted the recipe below for anyone who’s interested!
Grandma Bruster’s Pumpkin Pie:
- 1 cup can pumpkin
- 1 large egg
- 2 cups milk
- 1 cup sugar
- ¼ cup flour
- ¼ t. ginger
- 1 t. cinnamon
- 1/8 t. nutmeg
- 1 unbaked pie crust
- First begin with preheating your oven to 400 degrees F and letting your pie crust come to room temperature
- In a medium bowl mix together spices, flour, and sugar
- In a large bowl whisk pumpkin and egg together and then stir in dry ingredient mixture
- Gradually stir in milk to mixture making sure it is completely combined and then pour into pie shell. *I highly advice using crust protectors or tinfoil to keep your crust from burning.
- Bake at 400 degrees F for 15 minutes and then reduce heat to 350 and continue baking for 1 hour.
- Cool for 2 hours and then refrigerate.
I hope everyone has a Happy Thanksgiving and gets to eat lots of yummy foods! Be sure to take the time to really enjoy the day with your family and friends and be thankful for what you have!