I'm channeling my inner Peach this week: "Today's the day! The sun is shining! The tank is clean!" Because Thanksgiving is FINALLY here. It's my favorite holiday, probably because it's the least tainted with consumerism. (I know Black Friday is trying to suck the heart out of it; this post says it all. But if you ignore the must-buy-more hype and fix your eyes on your blessings, the Black Friday ghoul can't have you.)
Plus, food is my love language and my main spiritual gift. Cooking a huge meal and then serving it to my favorite people? It's my sweet spot.
Last year I posted my entire Thanksgiving menu on the blog, because it's the perfect symphonic meal. Sweet, salty, tart, sweet, crunchy, creamy. I can't really alter a thing without losing something. If you're looking for the complete package, head there.
But maybe you're just looking for a little something: a killer dish to bring to the in-laws, perhaps, or a fresh take on a classic. In that case, let me highlight my two favorite recipes for you. Some might say these are sides, ancillary dishes to the main deal. But I say these are the true heart-and-soul of Thanksgiving. Without these two dishes tucked away on my table, it isn't Thanksgiving to me.
Today, Nannie's Pumpkin Pie. Tomorrow: well, you'll just have to come back, won't you?
Nannie's Pumpkin Pie
In my opinion, pumpkin pie is more necessary than turkey for a real Thanksgiving. I know some people don't like it, to which I say: What is WRONG with you freaks?
Maybe it's because you don't have my Nannie's recipe for pumpkin pie, which has the perfect blend of sugar and spice. According to family lore, Nannie got the recipe off a Kroger's can of pumpkin in the 1940s, when food was being rationed for the war. It has simple ingredients and it's easy to make and it's practically fool-proof.
15 oz canned pumpkin
3/4 cup brown sugar
2 eggs, beaten
1-1/2 tablespoons melted butter
1 tablespoon dark molasses
1-1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
3/4 cup milk
1/2 teaspoon salt
Mix all ingredients well. Bake in an unbaked pie crust at 450 degrees for 10 minutes, and then 350 degrees until set, about another 45 min.