So I’m up to my eyeballs in Thanksgiving preparations so I must be brief. Plus, I’m one-handed typing this – because I’m covered in pumpkin goo. I baked and pureed up my three little sugar pumpkins that have been gracing my countertop since they came to live at my house. Today, their lusciousness must be turned into pie.
At this point, I’d have to say that opening a can is a lot less labor intensive, but their taste may change my attitude. Of course, my attitude may be influenced on the numbers of helpers I’ve had with this project and how much fighting there can be involved when the blender comes out of the cupboard.
Who knew pushing the buttons could be so paramount?
Next installment: a taste test fest!
What should I make out of these sugar pumpkins?
I am getting ready to host 2 family Thanksgiving soirees and my mind is buzzing with all the possibilities. Thanksgiving is my FAVORITE holiday and not just because I love to wear yoga pants and feel miserable. I love having a day to pour over the recipes in my gazillion recipe books, magazines, and cooking websites searching for just the right one.
My family usually gets together the Saturday after Thanksgiving for enchiladas and all kinds of cheesy insanity. But this year we are doing it the weekend before Thanksgiving in order to work around some schedules. And then my husband’s family will be over for the actual Turkey Day.
I just pulled myself away from Recipezaar’s 411 pie recipes in order to ask you all this important question: standard or “exotic” pumpkin dessert for my first celebration? I could go with the old faithful, do a pecan pumpkin pie, pumpkin brandy pie, or either a chiffon or bar version.
What’s your verdict? Really, I’m taking suggestions here.