Well, here we are, the week of Thanksgiving, and Donald Trump has not been impeached yet. Perhaps it was naïve, but I admit, I’d hoped it would’ve happened by now. I mean, I just don’t want to have to live in a world where we have to endure the yearly presidential turkey pardon with … him. He’s either going to be the first American President in history that doesn’t get the whole thing is a joke, and minutes afterward he’ll be tweeting about how he pardoned the turkey way better than Obama did, with much better words; or, he’ll bring out each turkey Obama pardoned and kill them all on live TV. You know it’s going to be one or the other…
But yes oh yes, Thanksgiving, here we are again. It’s going to be a quiet one for me, a quiet time I’m giddily anticipating. Four days of hoodies and yoga pants and fluffy socks, books and movies and football, plus my beloved fake fireplace that shall be on whether the outside temps warrant it or not. I predict bliss.
I always loved Thanksgiving growing up, it was by far the most relaxing of all the holidays. We didn’t have a set routine: sometimes we were hosts, other times visitors. Sometimes it was with my dad’s family, other times my mom’s. Sometimes it was a few people, sometimes a lot. The constants though, the elements always present, were the Dallas Cowboys, and the food. Especially the pies. The pumpkin pie that was my absolute favorite, that always had to make an appearance, that I quite literally waited three-hundred-fifty-five days to sink that fork into that first luscious, custardy, earthy bite.
And pumpkin is still my favorite Thanksgiving pie, by a substantial landslide. I know I’m not alone, but I also know that many feel differently, and Ina Garten has made it okay to say that plain pumpkin pie is boring. Love you Ina, but no. I can’t join you on this particular ship. That said, I’m not immune to the trend of sprucing it up. I’ve added rum and coconut milk, I’ve topped it with a praline sauce, I’ve made it completely from scratch starting with roasting the pumpkin myself. All delicious. (Although I’ve discovered I really dislike it when made with molasses.) But I’ve discovered, uncool as it may be, I personally just don’t need any tricks or fanfare with my pumpkin pies. I like them boring and plain and old-school. Just, pumpkin pie.
I bid you farewell until Sunday. I’m not posting anything Thanksgiving Day (I mean, who is reading food blogs on Thanksgiving anyway?) but I heartily wish each of you the happiest of Thanksgivings! Eat pie and fall asleep.
SOURCE: Mastering the Art of Southern Cooking by Nathalie Dupree
½ cup brown sugar
¼ cup granulated sugar
½ tsp koshers salt
1-2 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
¼ tsp ground cloves
1 (15 oz.) can pumpkin puree (not pumpkin pie filling)
2 large eggs
1 ½ cups evaporated milk (which incidentally, is a 12 oz. can)
1 unbaked pie crust, homemade or store-bought, fitted into a regular 9-inch pie plate and crimped decoratively, and refrigerated until just ready to use
Sweetened whipped cream, for serving
Preheat your oven to 350 F. In a large mixing bowl, combine the brown sugar, granulated sugar, salt, cinnamon, ginger, nutmeg, and cloves. Whisk to combine and make sure you work the lumps out of the brown sugar. Add the pumpkin puree, eggs, and evaporated milk. Whisk to combine.
Remove the pie crust from the refrigerator and place the pie plate on a baking sheet. Carefully pour the filling into the pie crust. Transfer the baking sheet to the oven and cook for 45 minutes. Check, and if not done, cook another 15 minutes or longer if needed, until the crust is golden brown, the edges are set, and the middle is jiggly but not liquidy. Shut off the oven and crack the oven door. Leave the pie in the oven like this for 20 minutes.
Remove and let cool to room temperature, then place in the refrigerator. When thoroughly chilled, cut into wedges and serve with the whipped cream.