Pumpkin Pie

I thought a pumpkin pie recipe would be appropriate to share as we head into Thanksgiving. I confess I never was a fan of pumpkin pie until I gave this recipe a try. For some reason it has just the right texture and flavor and was love at first bite.

I have shared this recipe previously on this post. You'll also find a few other pumpkin recipes on that post. Another fave in our house for Thanksgiving pies is this one that I shared previously as well. I hope everyone has a very blessed and safe Thanksgiving!

2 eggs
1 (15 oz) can pumpkin
1/2 cup granulated sugar
1/4 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon + 1/8 teaspoon ground cloves
3/4 cup whole milk

Beat eggs and add pumpkin. Stir well to combine. Combine sugars, cinnamon, ginger, and cloves. Stir spice mixture into pumpkin. Stir in milk until well blended. Pour into prepared pie crust. Bake in a preheated 425 degree oven for 15 minutes. Reduce heat to 350 degrees and bake for another 45-55 minutes or until the edge of the pie and the crust is turning light brown.

Fudge Pecan Pie

I cannot believe that I haven't shared this recipe previously. I must've overlooked it as most of the recipes I've shared have come from handwritten recipes or ones that I've clipped from somewhere or gotten from friends, etc. This one is in a church cookbook from 1997 that is simply known as "the red cookbook" in our family. This poor cookbook has been used so much it is falling apart and really needs to be rebound. It's the kind of cookbook where ALL of the recipes are good. While occasionally we come across one that is not quite to our taste as written, the recipes themselves are sound. Anyway, this pie has been a tradition ever since DH and I celebrated our first Thanksgiving together ten years ago. I will be using a gluten free crust this year and seeing how rice flour works in place of the white flour....but I am determined to still enjoy our favorite pie. :)

1 (9 inch) unbaked pie crust
1/2 cup butter
3 TB. cocoa
3/4 cup hot water
2 cups sugar
1/2 cup flour
1/4 tsp. salt
1 tsp. vanilla
1 (5.33 oz) can evaporated milk
1 cup pecan halves
1 cup whipped cream

Preheat oven & cookie sheet to 350 degrees. In medium saucepan, melt butter. Add cocoa and stir until dissolved. Add hot water and stir again. With wire whip, blend in sugar, flour, salt, vanilla, and evaporated milk. Stir until batter is smooth. Mix in pecans and pour into pie crust. Bake on preheated cookie sheet for 50 minutes or until custard sets. Garnish with whipped cream.

Notes: If using a disposable or regular size pie plate, this filling will easily make enough for two pies. Rather than putting the pecans into the custard, I spread the pecan halves out in my pie crust and then pour the custard filling over them. I also use way more than one cup. I mean after all, the pecans are the best part of a pecan pie, aren't they?

Sausage Cornbread Stuffing (regular & gluten free)

I found a recipe years ago in the newspaper around Thanksgiving time for Sausage Cornbread Stuffing. I thought it sounded so good. I clipped the recipe, made it, love it, and then lost the recipe. So the following year I made it from memory and didn't really measure anything and still loved it. LOL So needless to say it has been served every Thanksgiving since then. :)

3 Jiffy Corn Muffin Mixes (1 Bob's Red Mill Gluten Free Corn Bread Mix) made according to package directions the day before. You can also make your cornbread from scratch...I'm just lazy with all the other cooking I have to do for Thanksgiving and resort to mixes. :)

Chicken broth (Pacific Foods Organic Gluten Free Chicken Broth)
1 onion, diced
celery, several ribs, diced
1 lb. breakfast sausage (I like the Jimmy Dean All Natural)
sliced mushrooms, optional
salt & pepper

In a large mixing bowl crumble the cornbread. I make it the day before and don't even bother to cover it so that it gets a little stale. In a large skillet over medium heat, cook the breakfast sausage. Add the onion & celery and cook till softened. Add mushrooms if desired and cook until the juices have released. Add salt & pepper. Add the meat & vegetable mixture to the crumbled cornbread and mix well. Pour chicken broth over and mix until everything is well moistened but not gloopy....don't you just love my technical terms...if you add too much broth you'll end up with soggy stuffing. Spread into a 9x13 baking dish and bake until the dressing is dry and browned on top.