Since Beth is American, we celebrated Thanksgiving here in Leeds. But this wasn’t just make a turkey and we’ll have some pie. Thanksgiving is a really big deal in the States, so I learned, and most people have the Wednesday before and Friday following off work too. We didn’t go that far, but we started the night before and took all day Thursday to prepare for the meal in the evening, watch American football, decorate the house, and get in the holiday mood before friends came over to share it with us. There will probably be a few posts about this day!
Beth made 4 Pumpkin pies and Doug baked crackers for the appetizers and tear and share rolls.
The recipe for Pumpkin pie was the Libby's recipe. Here it is...
3/4 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz) Libby's pure pumpkin
1 can (12 fl oz) evaporated milk
(This recipe uses a bought pastry base, or you can make your own shortcrust pastry using 125g/4oz plain flour, pinch of salt, 55g/2oz butter, 2-3 tablespoons cold water. Rub the butter into the flour and salt. Stir in just enough water to bind the dough. Chill the dough for 10 mins. Roll out.)
Mix the sugar and spices together. Beat the eggs. Mix together the eggs, spices and pumpkin. Gradually stir in the evaporated milk. Pour into the pie base. Bake at 425F/Gas mark 7/ 220C for 15 mins, then reduce the temperature to 350F/Gas mark 4/ 180C and bake for another 40-50 minutes or until a knife inserted in the centre comes out clean.
Waking up to fresh made rolls and crackers is awesome! But having to wait until 6.30pm to eat them is a serious test of will power.
Happy Thanksgiving!
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