Happy Thanksgiving (a day early) and thank you for reading the Beacon Hill Blog! I am thankful for our many wonderful readers.

As has become traditional here at the BHB, here is a recipe for a Thanksgiving treat: my grandma’s pumpkin pie recipe. 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!

As always, I hope some of you will try this with a Seattle tradition: Emmett Watson’s famous Thompson Turkey, the recipe for which he used to publish every Thanksgiving in his Seattle Post-Intelligencer column (and later, in the Seattle Times). After reading it every Thanksgiving for years, I can never forget the final lines: “You do not have to be a carver to eat this turkey. Speak harshly to it and it will fall apart.”

(If you do try the Thompson Turkey, by all means let me know how it is!)