This year I had vision of a beautiful rustic Thanksgiving dinner, my table loaded with locally grown, in season produce, whole food, free range turkey and made-from-scratch everything.
So I thought I would share my pumpkin pie recipe with y’all. It is wonderful, easy and tastes perfect every time.
Step one involves getting into my carbon powered vehicle and driving to my locally owned grocery store. (Does that count as local?)
When I am there I purchase a Marie Callender’s pie, which isn’t a local company, but it was originally started by a lady in California, so at least it sorta came from my side of the Mississippi.
Then read the directions, turn on the oven and pop it in for the allotted time.
At least it was baked in my oven.
And, if you are a food snob like me try to not read the ingredients.
Soy? I mean really, which of our grandmothers put soy in their pies! So much for whole foods…oh wait, I wasn’t going to look.
Pack it away in the refrigerator until it is time to be served.
I will add a dollop of whipped cream from Jersey cows that graze on grass year round (or hay in the winter, no corn, soy or animal by-products for these lucky gals) on a little farm in Redmond Utah, about a hundred miles south of my (according to locavores, people who only eat local foods, 100 miles is an acceptable distance) city. This milk is unprocessed, no pasteurisation and is loaded with vitamin A and B and enzymes, that are normally not present in corn fed and pasteurized milks.
So I guess my pie sorta, kinda, qualifies in a round about way.
Oh, but they are yummy!
What is your favorite pie, and do you make it from scratch or take the cheater way like I do.
First I make a really weak chamomile tea, I boil water in a teapot and add two tea bags. While doing that I get my cups ready add a little less than a teaspoon of either honey or raw cane sugar.
One the tea is ready I fill the cups up about half way.
Then I fill the cup the rest of the way with milk.
This is the perfect way to warm up kiddos when they show up at my door like this.
