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 grandmaâ€™s pumpkin pie recipe. Iâ€™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 youâ€”â€“it doesnâ€™t use it, and you wonâ€™t miss it.
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)
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
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. Itâ€™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.
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!)