Happy Thanksgiving to All!<\/p>\n
It’s nearly over, a day of thanks and feasting. We are set to have pumpkin pie with real whipped cream in a bit, when the beaters chill off in the freezer enough to whip up the cream.<\/p>\n
Here’s the recipe for the pie, taken from Nourishing Traditions, (originally 1 pie)<\/p>\n
Pumpkin Pie
\n (for 2 pies)<\/p>\n
2 pie crusts<\/p>\n
29 oz. can of puree’d pumpkin (or equivalent)
\n6 eggs
\n1 1\/2 cups sucanat
\n2 Tablespoon freshly grated ginger
\n2 Teaspoons cinnamon
\n1\/2 Teaspoon sea salt
\n1\/2 Teaspoon powdered cloves
\n1\/2 Teaspoon nutmeg
\ngrated rind of 2 lemons
\n2 cups piima cream or creme fraiche (or sour cream, like Daisy brand Sour Cream)
\n4 Tablespoons brandy (optional)<\/p>\n
Cream eggs with sucanat. Gradually blend in other ingredients. Pour into pie shells and bake at 350 degrees F. for 35 to 45 minutes.<\/p>\n
Here’s what I did actually: as I had fresh ginger on hand, but totally overlooked it in the recipe for some reason, when I made the pies today. (I hadn’t done that before when I made this recipe!)<\/p>\n
29 oz. can of puree’d pumpkin (or equivalent)
\n6 eggs
\n1 1\/2 cups Rapadura
\n2 Teaspoons ground ginger
\n2 Teaspoons ground cinnamon
\n1\/2 Teaspoon sea salt
\n1\/2 Teaspoon ground cloves
\n1 Teaspoon freshly ground nutmeg
\n2 cups Daisy brand Sour Cream
\n4 Tablespoons Jack Daniels Whiskey<\/p>\n
Baking the pies took the long time. Check them the traditional way, by putting a clean kitchen knife halfway between the edge and the middle of the pie, drawing it carefully out — if the knife is clean, the pie is done. If pie filling clings to the knife, bake the pie for 5 or so minutes longer. If you are accustomed to making pumpkin pies, you can see the doneness with your eyes.<\/p>\n
Cool the pie(s) on a wire rack, then refrigerate. Allow to come to room temperature for serving, if desired (for best flavour IMO).<\/p>\n
Making the pies this way, the pie does shrink from the edge a bit, unlike the “traditional made-with-evaporated-milk way”, but that is more than forgiveable for a totally out of this world taste. Exquisite, the soured cream is a delightful change.<\/p>\n
Using freshly ground spices is even better. Alas for this Thanksgiving, we went the pre-ground route, ala accident. I always grind my own nutmeg since purchasing a nice lucite nutmeg grinder. So I did use that. But the ginger, it’s also incredible to use. Having a root of it and not using it, well I’ll use it soon enough. Pumpkin Pie is good year round, but especially late Autumn thru Winter.<\/p>\n
So, if you like Pumpkin Pie, try it with sour cream, freshly ground spices, and try the Jack or brandy. It’s well worth it.<\/p>\n","protected":false},"excerpt":{"rendered":"
Happy Thanksgiving to All! It’s nearly over, a day of thanks and feasting. We are set to have pumpkin pie with real whipped cream in a bit, when the beaters chill off in the freezer enough to whip up the cream. Here’s the recipe for the pie, taken from Nourishing Traditions, (originally 1 pie) Pumpkin […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[1],"tags":[3],"class_list":["post-97","post","type-post","status-publish","format-standard","hentry","category-general","tag-seasons"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack-related-posts":[{"id":199,"url":"https:\/\/hyperthinking.us\/weblog\/2005\/11\/15\/199\/","url_meta":{"origin":97,"position":0},"title":"Preparing for Thanksgiving Day","author":"Maisy","date":"Tuesday, November 15, 2005","format":false,"excerpt":"It's just nine days now until Thanksgiving Day, the American Holiday. Next day then is Victoria's b-day. It's always something like this, her's just before, on, or just after. I do want to get her stuff wrapped up and totally planned out today or tomorrow, and then plot out Thanksgiving\u2026","rel":"","context":"In \"Seasons\"","block_context":{"text":"Seasons","link":"https:\/\/hyperthinking.us\/weblog\/tag\/seasons\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":204,"url":"https:\/\/hyperthinking.us\/weblog\/2005\/11\/23\/failure-to-roast\/","url_meta":{"origin":97,"position":1},"title":"Failure to roast","author":"Maisy","date":"Wednesday, November 23, 2005","format":false,"excerpt":"I didn't get my turkey's roasted today. :( I woke up with a migraine and struggled just getting a couple of pumpkin pies made this morning, and the migraine hung in there getting worse mid-day, so I ended up laying down for awhile, after the pies were out of the\u2026","rel":"","context":"In \"Seasons\"","block_context":{"text":"Seasons","link":"https:\/\/hyperthinking.us\/weblog\/tag\/seasons\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":341,"url":"https:\/\/hyperthinking.us\/weblog\/2006\/11\/27\/the-thanksgiving-week\/","url_meta":{"origin":97,"position":2},"title":"The Thanksgiving Week","author":"Maisy","date":"Monday, November 27, 2006","format":false,"excerpt":"It's Monday, whew! Last week was a big one, very long, too full. Hubbie's Dad arrived on Wednesday, early afternoon. I had a migraine dual-session on Monday to Tuesday, and had a lot of work (cooking) to do and was hoping it would all work out. It did, but was\u2026","rel":"","context":"In "General"","block_context":{"text":"General","link":"https:\/\/hyperthinking.us\/weblog\/category\/general\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":46,"url":"https:\/\/hyperthinking.us\/weblog\/2002\/11\/27\/happy-thanksgiving\/","url_meta":{"origin":97,"position":3},"title":"Happy Thanksgiving!","author":"Maisy","date":"Wednesday, November 27, 2002","format":false,"excerpt":"To all my fellow American citizens: Happy Thanksgiving! We'll be having the traditional Turkey and the rest that's been traditional for my side of the family, well, the things I've loved to continue, minus the things I haven't ;-) Stuffing and gravy, mashed potatoes, cauliflower, green been casserole, sweet potato\u2026","rel":"","context":"In \"Seasons\"","block_context":{"text":"Seasons","link":"https:\/\/hyperthinking.us\/weblog\/tag\/seasons\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":4888,"url":"https:\/\/hyperthinking.us\/weblog\/2021\/11\/18\/keto-forever\/","url_meta":{"origin":97,"position":4},"title":"KETO Forever","author":"Maisy","date":"Thursday, November 18, 2021","format":false,"excerpt":"I've been eating KETO-like all week, very low to no carbs, and eating some protein, then even more fat ... salads with more than one cheese... have been my main thing. I made sunflower seed crackers, that's just seeds and water in food processor, spread on high-heat mat and bake\u2026","rel":"","context":"In "KETO"","block_context":{"text":"KETO","link":"https:\/\/hyperthinking.us\/weblog\/category\/keto\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/hyperthinking.us\/weblog\/wp-content\/uploads\/2021\/11\/20211216_114649-scaled.jpg?fit=1200%2C900&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/hyperthinking.us\/weblog\/wp-content\/uploads\/2021\/11\/20211216_114649-scaled.jpg?fit=1200%2C900&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/hyperthinking.us\/weblog\/wp-content\/uploads\/2021\/11\/20211216_114649-scaled.jpg?fit=1200%2C900&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/hyperthinking.us\/weblog\/wp-content\/uploads\/2021\/11\/20211216_114649-scaled.jpg?fit=1200%2C900&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/hyperthinking.us\/weblog\/wp-content\/uploads\/2021\/11\/20211216_114649-scaled.jpg?fit=1200%2C900&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":7627,"url":"https:\/\/hyperthinking.us\/weblog\/2025\/01\/27\/sourdough-ramblings\/","url_meta":{"origin":97,"position":5},"title":"Sourdough Ramblings","author":"Maisy","date":"Monday, January 27, 2025","format":false,"excerpt":"So I did make Sourdough Soft Sandwich Bread the other day. It was slow in rising lately so I used twice as much starter and that helped, but overall it wasn't rising over the edge of my bread pan many hours later. It started drying out, I moistened the towel\u2026","rel":"","context":"In "Recipe"","block_context":{"text":"Recipe","link":"https:\/\/hyperthinking.us\/weblog\/category\/recipe\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]}],"jetpack_likes_enabled":true,"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/hyperthinking.us\/weblog\/wp-json\/wp\/v2\/posts\/97","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hyperthinking.us\/weblog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hyperthinking.us\/weblog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hyperthinking.us\/weblog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/hyperthinking.us\/weblog\/wp-json\/wp\/v2\/comments?post=97"}],"version-history":[{"count":0,"href":"https:\/\/hyperthinking.us\/weblog\/wp-json\/wp\/v2\/posts\/97\/revisions"}],"wp:attachment":[{"href":"https:\/\/hyperthinking.us\/weblog\/wp-json\/wp\/v2\/media?parent=97"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hyperthinking.us\/weblog\/wp-json\/wp\/v2\/categories?post=97"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hyperthinking.us\/weblog\/wp-json\/wp\/v2\/tags?post=97"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}