Pumpkin Pie and the Arrival of Our First Calf!
The best holiday of the year (hehe) is almost here and I will be making my absolute favorite Thanksgiving dessert....Pumpkin Pie. I worked hard to perfect a recipe last year and coupled with Brandied Whipped Cream, it was a huge success. So I though I would share the recipe with you. Be sure to check it our below. It is guilt free (but I promise everyone will still love it).
I am also particularly excited for Thanksgiving this year because of the fact that it is 2020 - the craziest year I have ever lived through. How about you? Right now I feel like there are so many losses we could all be cataloguing, but instead of doing that, I am eager to take moment and catalogue all I have gained.
Because while 2020 has been, well, 2020, and taken so much away, it has also given me a lot. Things I have learned this year like faith, peace, thrift, sturdiness, creativity, and the value and beauty of face to face, heart to heart community I would not have learned had I not walked through the trials this year has thrown our way.
Perhaps one of the seemingly largest trials actually became one of our greatest blessings. When Oscar was laid off this year, we lost a lot of our security, but we have gained an amazing business and community filled with people who inspire us each week. We are so thankful for you this year!
Oh, and lest I forget, we have an exciting announcement....our first calf was born and it’s a girl!!! She is the cutest little thing ever:) Please be sure to tell us what you think her name should be and we will put it on the list. In about a week Felicity and Wren will chose one of the names from the list...it should be great fun!
If you or your children would like to meet the new calf and give her a bottle, please just let me know and we can set up a time. If you pick-up your milk at the farm, be sure to stop by her pen and give her a pet:)
I hope you have the most beautiful, ronkus Thanksgiving this year complete with a slice the yummiest pumpkin pie you’ve ever had;)
With So Much Thanksgiving, Savannah
Pumpkin Pie with Brandied Whipped Cream
1 pre-baked pie crust of choice
2 cups canned pumpkin purée
1 cup maple syrup or birch sugar
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1/2 teaspoon nutmeg
1/4 tsp ground cloves
1/2 tsp salt
2/3 cup cream
2/3 cup milk
4 large eggs
1 1/3 cups chilled cream
2 tablespoons maple syrup or birch sugar
1 tablespoon brandy
For the filling: Put oven rack to lowest position and pre-heat to 400.
Place the pumpkin purée, sweetener of choice, spices, and salt in a blender or food processor. Combine well. Pour mixture into a sauce pan with a heavy bottom and turn heat to medium high. Allow it to come to a sputtering simmer and cook until thick and shiny, about five minutes. Be sure to stir constantly.
Whisk in cream and milk and bring to a bare simmer. Process eggs in a food processor or blender until whites and yolks are fully combined. While the motor is running, slowly add in half the hot pumpkin mixture. Allow to combine and then add the remaining pumpkin mixture and combine about 30 seconds longer.
Immediately pour the warm filling into your pie crust and pop it in the oven for about 25 minutes. If there is too much filling, add it after the pie has been baking about 5 minutes and the filling has settled.
Bake until the filling is puffed, dry-looking, lightly cracked around the edges and wiggles like jello in the middle.
Allow it to cool at least an hour before serving.
For the Brandied Whipped Cream: Put a mixing bowl and beaters in the freezer to chill. After they are nice and cold, pour in your cream and whip until fluffy. Add in sweetener and brandy slowly while continuing to whip. Serve right right away. Check out this video to see how to turn your raw cream into whipped cream:)
Adapted from The New Best Recipes Cookbook