A New Twist on an Old Thought

Today starts a new thought on this blog.  It is almost Thanksgiving for those of us in the United States.  Several of my kids are going to be far flung this year.  So, I am going to try to do a picture blog for each of the dishes that we have traditionally eaten for our Thanksgiving and Christmas Menu.  To begin, most of the upcoming recipes came from my grandmother, Bessie Danley.  She went to high school here in the late 1920s and some of the recipes came from her high school home economics class. 
This is Sunday and I am trying to do a few of the things ahead of time so that Thrusday will be more relaxing and maybe I can also work on some of the Christmas presents I plan to make. 

This blog starts with Pumpkin Pie.  Not really that special as I just use the recipe off of the Libbys Pumpkin Can.  Most years though I do cook up our Halloween pumpkin to make the pies for Christmas and Thanksgiving and for any pumpkin bread, cookies or anything else pumpkin we plan to make. 



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Libby's Famous Pumpkin Pie

In the small white bowl you find
1 1/2 cups sugar
1 tsp. salt
2 tsp. ground cinnamon
1 tsp ground ginger
1/2 tsp ground cloves




In the bowl you find:
4 large eggs, beaten
2 cups of pumpkin

Stir in pumpkin and sugar spice mixture. 

Gradually add two 12 oz cans of evaporated milk

Pour in to pie shells.  This recipe says it makes 2 and if you make your own pie crust and use glass or metal pans it pretty much does.  If, however, you use store bought it usually makes 2 and a half. 

Sorry this picture is so blurry, but start out in the oven with your pies at 425 degrees for 15 minutes.  Then reduce the temperature to 350 degrees for 40-50 minutes or until the knife inserted near the center comes out clean.  Cool on a wire rack for 2 hours.  Serve immediately or refrigerate. 

The four darker colered pies have canned pumpkin but the lighter one is fresh pumpkin, so that you can see the difference.

The wo pies with the decorations on top came from left over pie crust that I cut out with cookie cutters and sprinkled with a little cinnamon and white sugar and put on the top about 10 minutes before the pie was done.  Just thought we would trie something new. 

Can't wait to try them.