It’s almost time. It’s getting close. I can smell the pumpkin pies, can you? If you haven’t prepped your pumpkins you’d best get started. I have been making homemade pumpkin pies from scratch for my family Thanksgiving dinner since 1987. Yep, that’s almost 30 years, 3 decades. Wow, time flies when you’re having fun.
I’ve a little process I go through. Around the start of October when I first spot the pretty pumpkins in the grocery store I bring them home. They will last at least 2 or 3 weeks before you have to cook them.
They set the festive stage for the holiday season by dressing up the table prior to Halloween.
By mid to late October they’ve been cooked, pureed, bagged and frozen to await there use in the season’s culinary delights — from pumpkin pancakes, pumpkin brownies, pumpkin loaf and the ultimate Turkey Day favorite. . .
Autumn Pumpkin Pie! The filling is pure pumpkin and it’s topped pecan nutty, butter, sugar and flour mixture all baked in a crispy homemade crust. You know, I think I just better do a test run this weekend. It has been a year…