By Sarah Leitzel
Hold the sleigh bells and the “Fa la la’s”, restart your low carb diets tomorrow and pass the pumpkin pie! It’s Thanksgiving, a time for many of us to enjoy family and friends and to happily indulge just a little too much. The smells of savory roasted turkey, buttery potatoes, corn, sugar and spice and everything nice is permeating the air and wafting past my nose. One of my favorite things to eat on this day, is a real pumpkin pie with real whipped cream on top. I take one of the small sweet pie pumpkins off the porch that was left over from Halloween, cut of the top and scoop out the seeds. I cut the pumpkin into several smaller pieces, maybe four, and put them in a large pot and cover with water. I bring it to a boil and reduce the heat to maintain a dimmer until the flesh is easily pierced with a fork. Drain and let it cool, then scrape from the skins. Pulse in a blender or food processor until a smooth pumpkin purée. Use it to make the following pumpkin pie recipe and top with easy to make real whipped cream. For the whipped cream, whip 1cup cold heavy whipping cream, 2 tablespoons sugar or honey, and 1/2 teaspoon vanilla until it forms a stiff peak. Enjoy and Happy Thanksgiving!
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