Small Success Thursday: The Pumpkin Pie Edition
It’s one week from Thanksgiving. Bought your turkey yet? Planned the menu? Packed if you’re driving somewhere? Me neither.
But that’s no reason to wait until November 22 to count our blessings! So now that I’ve jumped you up about finding that recipe for the perfect stuffing, it’s time to take stock of all the bountiful moments in our lives that make it something other than a mere labor of love, but a labor we love because we love those for whom we labor.
This week I:
1) Celebrated because my son got his driver’s license.
2) Made it to adoration.
3) Mailed a card for my brother’s birthday.
4) Cleaned out a junk drawer or two.
5) Abstained from junk food.
Now it’s your turn. Oh…and if you’re still looking for the perfect pumpkin pie, my favorite is this pumpkin chiffon. Light tasting even if it’s not light in any other way. In the spirit of generosity of the season, I’m sharing the recipe. Though I warn you, people won’t want to share their pie.
Chiffon Pumpkin Pie:
Note: I used fresh pumpkin but canned works too.
1 ½ cup packed brown sugar
1 teaspoon salt
2 tablespoons all purpous flour
2 teaspoons cinnamon
1 teaspoon ginger
1 tsp vanilla
1 13 onz can solid pack pumpkin or fresh cooked and mashed.
4 eggs beaten
2 ½ cups sweetened condensed milk
2 nine inch unbaked pie shells.
Use a wooden spoon for best results. In a large mixing bowl, add brown sugar, salt, flour, cinnamon, ginger, pumpkin and vanilla. Stir in beaten eggs. Blend in sweetened condensed milk. Pour into unbaked shells.
Bake at 450 for 20 minutes. Then reduce to 350 and let it cook for 25-35 minutes.
Variation, mix in mini-semi sweet chocolate chips.
Now it’s your turn:
Leave your list on your blog and list your blog in the comments or leave your small successes in the comment section itself and thanks for being part of Small Success Thursday!
Copyright 2012 Sherry Antonetti