The last of the cornbread is in the oven for the southern cornbread dressing. I'm using sourdough cornbread this year, I am hoping it doesn't make the dressing to sweet. You know family~ they will let me know!
After the oven is emptied the pies go in. I may sneak in a bourbon pecan pie this year and of course a pumpkin pie... As I'm searching my own blog for the pumpkin pie recipe, I realize that I have never posted it. Now I am going to have to dig through my recipe box to find it, goshdarnit.
Pumpkin Pie
1 can pure pumpkin
1/4 cup cream
2 eggs
1 cup sugar
1 Tbs flour
1/2 tsp each salt, cinnamon, nutmeg and allspice
1/2 tsp lemon & vanilla extract
1/2 tsp melted butter.
Pre-heat oven to 425°
Mix pumpkin, cream, and eggs until smooth, add spices and blend. Mix in extracts. Pour into an unbaked pie shell and bake for 10 minutes. Then lower heat to 350° and bake for another 40-45 minutes. Use a pie crust shield to keep the crust from burning. (sorry for the picture of the pecan pie with a shield~ I'm sposed to be baking not blogging!)
I will sometimes use our WhistleStop Apple Crisp on the top... but tomorrow, I think I will leave it off. I have cinnamon ice cream or a little whipped cream (from Costco) to go along with the pies.No one is going hungry!!
Y'all enjoy a Happy Thanksgiving Day!
Sandi
