Pumpkin Pie

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Happy Thanksgiving to you all! Yes, I know Thanksgiving is tomorrow, but I won’t be around tomorrow to say it. Tomorrow I’ll be putting my Thanksgiving dinner together.

My menu doesn’t vary too much from year to year. We always have turkey with all the trimmings, including some homemade gravy and cranberry sauce. I have a broccoli casserole that I always make for my grandson, an orange pineapple salad that people love, green beans, mashed potatoes, macaroni and cheese, and anything else someone might request. The star of the whole show as far as I’m concerned is the pumpkin pie.

I’ve been making this recipe for thirty-five years, and everyone always goes back for seconds. I got the recipe from a little cookbook that came tucked in our local newspaper. The paper ran a cooking contest one year, and this pie was in that cookbook.  It would be my pleasure to share this recipe with you. If you don’t have a special recipe yourself, you might want to try it tomorrow.  I promise the people will love it.

 

Praline Pumpkin Pie

1 16 oz. can pumpkin

1 1/3 cups evaporated milk, undiluted

1/3 cup honey

½ cup sugar

2 large eggs

2 tsp. pumpkin pie spice (may substitute allspice if you wish)

In a large bowl mix pumpkin, milk, honey, sugar, eggs and pumpkin pie spice with a wire whisk until smooth. Pour into unbaked 10 inch pie shell. Preheat oven to 425 degrees. Bake pie 15 minutes. Reduce oven to 350 degrees. Bake 35 minutes or until knife inserted comes out clean. Cool on rack and chill

 

Praline Topping:

¼ cup sugar

½ tsp allspice

¼ cup pecans

2 T. water

 

In a small saucepan cook all the ingredients until golden brown. Pour onto greased foil. Cool. Chop.

Spread Cool Whip over the pie and top with the chopped pralines.

Notes:

I always double the praline recipe.

 

If you like you can go a step further and make a real whipped cream topping. Here’s the recipe for that.

 

Whipped Cream Topping

1 tsp. unflavored gelatin

½ cup dark rum or praline liqueur

1 cup whipping cream

¼ cup confectioner’s sugar

 

In a small saucepan sprinkle 1 tsp. gelatin over the rum. Heat to dissolve gelatin. Cool. In another bowl combine 1 cup cream, ¼ cup confectioner’s sugar, and rum mixture. Beat until stiff peaks form. Chill. Before using stir until fluffy. Spoon onto center of chilled pie and sprinkle with praline topping.

 

What about all of you? Do you have a favorite Thanksgiving recipe?

About Elaine Cantrell

Elaine Cantrell was born and raised in South Carolina. She has a Master’s Degree in Personnel Services from Clemson University and is a member of Alpha Delta Kappa, an international honorary sorority for women educators. She is also a member of Romance Writers of America. Her first novel A New Leaf was the 2003 winner of the Timeless Love Contest and was published in 2004 by Oak Tree Press. When she isn't writing you can find Elaine playing with her dog or maybe collecting more vintage Christmas ornaments
This entry was posted in Elaine Cantrell, food, Holiday, Miscellaneous, recipe. Bookmark the permalink.

5 Responses to Pumpkin Pie

  1. Jeff Salter says:

    I love pumpkin pie (& pecan pie, of course).
    It’s difficult to find one, however, that’s gluten-free. I mean one that also TASTES like a REAL pumpkin pie.

    Like

    • Elaine Cantrell says:

      The grocery stores have lots more gluten free products now, but not nearly enough.

      Liked by 1 person

      • Jeff Salter says:

        we live in a small town, so our selection is no where near what it would be in Lexington, some 90 miles north.

        Like

        • With Son #1 now sensitive to gluten, Jeff, I tried a GF crust for a small pumpkin pie made with oat and almond flour.I’ll let you know how it goes. I also made an apple crisp instead of an apple pie for him with an oatmeal and walnut topping. I’ll let you know how that is , too.

          Like

  2. Gosh, Elaine, that sounds fantastic! Thanks for sharing the recipe; I will have to try it.

    Like

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