One of Our Favorites

I started cooking for Thanksgiving today. Our holiday won’t be as big this year because of Covid 19, but I intend to prepare all of our old favorite foods, and those of us who are together can be thankful for each other.

I made my pumpkin pies today. I just don’t think it would be Thanksgiving without pumpkin pie. I have a special recipe that I use each year, and everyone does seem like it very much. I thought I’d share the recipe with you. Give it a try sometime. I think you’ll like it

Pumpkin Pie


1 16 oz. pumpkin

1 1/3 cups evaporated milk

1/3 cup honey

1/2 cup sugar

2 large eggs

2 tsps. pumpkin pie spice

In large bowl, mix all ingredients with a wire whisk until smooth. Pour into unbaked 10 inch pie shells. Preheat oven to 425 degrees. Bake pie 15 minutes. Reduce heat to 350 degrees. Bake 35 minutes or until knife inserted comes out clean. Cool on rick and chill.


1/4 cup sugar

1/2 tsp. allspice

1/4 cup pecans

2 TBSP. water.

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

Whipped Cream topping

1 tsp. unflavored gelatin

1/3 cup dark rum or praline liqueur

1 cup whipping cream

1/4 cup confectioners sugar

In a small saucepan sprinkle the gelatin over the rum. Heat to dissolve gelatin. Cool. in bowl combine cream, confectioners sugar, and rum mixture. Beat until stiff peaks form. Chill. Before using stir until fluffy. Spoon onto center of chilled pie. Sprinkle with praline topping.

I hope everyone has a marvelous Thanksgiving. Stay safe.

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
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8 Responses to One of Our Favorites

  1. Patricia Kiyono says:

    I love pumpkin pie, but hubby won’t eat it, and since we’ll be alone tomorrow I’ll have to wait until there are more people to share it with. I’m saving your recipe, though – it looks nice and easy. Have a wonderful holiday!


  2. Jeff Salter says:

    Pumpkin is one of my favorite types of pie. Since 2010, however, when I had to forego any food with any traces of gluten, I’ve had to stay away from pie, generally.
    Oh, sure… I can cut away the bottom crust and eat the rest. But that’s so barbaric.


  3. Can you just scoop out the pie filling, Jeff? Even that bothers my son.He can’t eat the turkey if there is bread stuffing. I have made pumpkin custard/baked pumpkin filling on the side

    Liked by 1 person

  4. The pie sounds wonderful, Elaine. I, have to do some traditional, some non-traditional and expect to have a LOT of leftovers. Happy Thinksgiving.


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