Happy Thanksgiving! We are thankful for all of our wonderful readers. We hope that at least some of you will be celebrating it with Emmett Watson’s famous Thompson Turkey recipe. “You do not have to be a carver to eat this turkey. Speak harshly to it and it will fall apart.” Long-time Seattleites should be quite familiar with this one, but there are a couple of other variations on it as well.

Here’s a BHB holiday tradition of our own: a great pumpkin pie recipe from my grandma’s recipe collection. I’ve used this recipe many times and it is very good. If you forgot to get evaporated milk, this recipe will save the day for you—it doesn’t use it, and you won’t miss it.

Pumpkin Pie

Start with 1 recipe pie crust. Set the uncooked shell aside.
Preheat oven to 450 degrees.

Put 2 cups pumpkin (or one small can) into mixing bowl.

add:
2 eggs beaten slightly (Egg Beaters work just fine if you want it to be lower-fat)

add:
1/2 c. granulated sugar
1/2 c. brown sugar
1 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. ground cloves
1/2 tsp. salt
1/2 tsp. vanilla

then add:
1 c. scalded milk (skim milk works fine if you wish to use it, and so does soy milk)

Mix all together. Pour into pie shell. Bake at 450 degrees for 12-15 minutes, turn the heat down to 350, bake 45 minutes. It’s done when you can stick a knife in the middle and it comes out clean.

Makes 1 pie. For two pies, use a large can of pumpkin and double everything else exactly.

Enjoy!