Thanksgiving is a time when many of us come together with friends and family and enjoy turkey and all the fixings. I remember my mother and grandmother planning and cooking for days to prepare for the Thanksgiving Feast. Somehow the tradition that began in 1621 with the early Pilgrims to celebrate their harvest and to give thanks has taken a modern twist to say the least. Some of my favorite dish's are, baked sqush with a lot of butter, green beans, fresh cranberries, turkey, stuffing and mashed potatoes and gravy. The more colors the better! Of course we have to finish with pumpkin pie and fresh whipped cream. Year after year, I am asked to bring the same pumpkin desert. Everyone loves it, so I would love to share the recipe with you.
Butter crunch crust:
1 c butter, 1/2 c white sugar, 1/2 c brown sugar. 1 c chopped walnuts 2 c flour ( I use GF blend)
Combine ingredients then VERY lightly pat down into 9 x 13 oiled pan and Bake at 350 for 15 minutes. Let cool slightly before topping with pumpkin mixture.
Combine - 6 eggs slightly beaten, 1 c sugar, 1 c brown sugar, 1 tsp salt, 2 tsp cinnamon,
1/2 tsp ginger, 1/2 tsp cloves, 1/2 tsp nutmeg, Beat well and then blend in
1 large can pumpkin (3 1/2 cups) and 2 c half & half
Pour mixture onto crust and bake 350 for an hour or more. start watching after 45 minutes. When knife inserted in center comes out clean dessert is done.
Serve with Fresh whipped cream. (be sure to make plenty)
Whipping tip: put glass or metal type bowl with beaters in freezer a few hours, use the freshest heavy cream you can find. I go out of my way to get organic heavy cream because it will taste and whip the best.
Then when ready to make remove bowl from freezer and whip cream until starting to peak, add a little bit of powdered sugar and splash of vanilla ( GF) at the end for taste.