Monday, November 25, 2013

Thanksgiving Prep (Pie Included)

It's Monday and the countdown to Thanksgiving is on!  Since I have a toddler on my hands this year, I am making sure to plan ahead so that I'm not frazzled come Thursday morning.  Also, I tend to over-extend myself, so planning things out helps me figure out what all I can reasonably accomplish!  I usually do all my grocery shopping on Thanksgiving Eve (or "Thanksgiving Prep Day" to me), because I enjoy the hustle & bustle in the stores that day.  However, this year I'm going to get everything I need early so I can spend that day in the kitchen instead.  I know that it will take me at least three times as long to get things done since I will have Liam "helping" me!


Thanksgiving Prep Day To-Do List:
pick up pastries for breakfast
brine the bird
make pumpkin chiffon pie
cube bread & leave out overnight (for stuffing)

Since I'm sure many of you are planning your menus at this time as well, I wanted to share one of my favorite recipes: Pumpkin Chiffon Pie!  It is much lighter than your traditional pumpkin pie, which is perfect for right after you stuff yourself with turkey.  The pumpkin chiffon pie is made with a graham cracker crust which is really the absolute best crust.... as far as crusts are concerned.  Crust.  Crust.  Crust.  I think I can say it a few more times!  I like to make this the night before, so that it is done & I can focus on the main event: the bird!  Enjoy this recipe; I'm sure everyone at your table with love it!  And let me know if you try it out!

Pumpkin Chiffon Pie



Pie Crust:
1 ½ cup of graham cracker crumbs (about 1 package)
4-6 tbsp butter, then melt
¼ cup sugar
¼ tsp cinnamon

Combine all ingredients and press into pie pan
Bake at 350 degrees for 10-15 minutes until light brown and firm

Pie Ingredients:
1 envelope gelatin
½ cup brown sugar
½ tsp salt
½ tsp cinnamon
½ tsp allspice
¼ tsp ginger
¼ tsp nutmeg
¾ cup milk
2 slightly beaten egg yolks
1 cup pumpkin
2 egg whites
¼ cup sugar

Directions:
combine first 7 ingredients in sauce pan
stir in milk, egg yolks, and pumpkin
cook and stir over medium heat until mix boils and gelatin dissolves
remove from heat
chill to partially set
beat egg whites, gradually
 add sugar, beat to stiff peaks
fold into pumpkin mixture
pour into pie crust
chill until firm





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