Every Thanksgiving my great-grandma makes a huge dinner, turkey, stuffing, green bean casserole, candied yams, biscuits, and gravy. But the best part is always the dessert she makes Forbidens which are mini chocolate cupcakes with cream cheese and chocolate chips, pecan pie, and my favorite homemade pumpkin pie. She goes out during Halloween, picks a few pumpkins and freezes them till Thanksgiving. Yes, canned pumpkin works but it’s not the same. We top it with a cool whip. You don’t have to but I think it just adds that little kick to it, kind of like that little extra love it deserves.
Every year for as long as I can remember she has always made pumpkin pie. It’s pretty easy, you don’t have to be a chef or anything to make it. All you need is a few ingredients and an oven.
Recipe :
2 cups pumpkin
1 cup firmly packed brown sugar
½ cup butter
2 eggs separated
½ teaspoon ground ginger
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon salt
½ cup evaporated milk
¼ cup sugar
1 unbaked 10 in pastry shell
How to bake :
Step 1:
Combine pumpkin, brown sugar, butter, egg yolks, spices, and salt into a large mixing bowl. Beat until light and fluffy, add evaporated milk, and beat just until blended.
Step 2:
Beat egg whites (at room temperature) until foamy, gradually adding sugar one tablespoon at a time, beat until stiff peaks form.
Step 3:
Fold into pumpkin mixture. Pour filling into pastry shell, and bake at 400 for 10 minutes. Reduce heat to 350 and bake for an additional 45 to 50 minutes or until set. Cool. Top with dollops of whipped topping if you please.