Thanksgiving

One of my favorite Thanksgiving pleasures is serving pumpkin pie on my pretty porcelain dessert plates, a gift from my maid-of-honor.  Adorned with old-fashioned skiers and Tyrolean mountains, they are especially lovely when complimented by the rusty color of the pie.

First I bake the pumpkin and then puree it, adding fresh eggs, maple syrup, cream and spices. I then pour the mixture into a freshly formed “from scratch” piecrust and place it on the oven rack to cook. The maddening intermingled fragrances of the roasting turkey, pie and other dishes are all part of my delight in preparing the Thanksgiving meal.

I truly believe that my pie tastes infinitely better when served on my special ski plates!

I wish you all gastronomical delights, interesting and thought provoking conversation and family harmony at your Thanksgiving table as you contemplate all to be thankful for.

Here’s my Pumpkin Pie recipe modified from The Silver Palate Cookbook(I use fresh cooked pumpkin instead of canned, and substitute maple syrup for sugar)

If you like this post, you might also like other “Winter” posts on my blog. Click here.

Plates from Pierre Frey