Thursday, November 28, 2013

Happy Thanksgiving!

I hope you’re all enjoying the holiday and that you are blessed with plenty – family, friends and food!

As children become adults with their own families and traditions, ours tend to change. We adapt and actually start making new traditions to fit everyone’s busy lives. We had our big family dinner last weekend due to busy schedules and plans, and it was so nice. There was lots of food and laughter as we visited and shared memories.

So today we’re having just a small family dinner, but it’s still a Thanksgiving feast – turkey, ham and all the trimmings – just on a smaller scale.

We had several desserts on Saturday, but this was my favorite. The recipe was recently in Taste of Home, and I adapted it a bit and used my mother’s pumpkin pie filling recipe. It’s one I always use, and it’s so spicy and delicious!

1 package refrigerated pie dough, room temperature
1 (16 oz.) can pumpkin (not pie filling)
1 cup sugar (I used Splenda)
1/2 teaspoon salt
3/4 teaspoon ginger
1/2 teaspoon nutmeg
3/4 teaspoon cloves
1 teaspoon cinnamon
3 eggs, slightly beaten
1 (6 oz.) can evaporated milk
1 cup milk
Crust:  Unroll dough. Roll to 1/8” thickness and cut into 4” circles. I used a plastic lid and cut around it with a knife. Place the circles into muffin cups that have been sprayed with cooking spray. You should have 16 circles. Re-roll dough as needed.
Filling:  Combine pumpkin, sugar and spices in a large bowl. Add eggs and milk. Whisk until well combined. Using a measuring cup with spout pour filling into prepared cups.
Bake at 425 degrees for 10 minutes, then lower to 325 degrees for 20 to 25 minutes, or until crust is brown and filling is set.
Remove from pan and cool. Refrigerate if not serving immediately.

Note: You will probably have extra filling - I did. Just pour it into sprayed ramekins and bake it along with the tarts until set in the middle. Pumpkin pie without the crust!
Again, enjoy your day! Tomorrow....we move on to Christmas!
Your comments and suggestions are always welcome. Thanks for reading!

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