If you had to choose, which pie is absolutely essential on Thanksgiving?
When I was growing up, we gathered each year for Thanksgiving at my Aunt and Uncle’s house. The cousins all played in the basement while the adults chatted upstairs. Then, after our prayer of thanks, we would pile our plates with way too much food and scurry off to the “kids table.” I couldn’t wait until I would be old enough to eat at the adult table. Turns out, it was more fun at the kids table. Isn’t that the way it is in life? You look forward eagerly to the next chapter in life, then realize that you are already pretty blessed right where you are.
One year my mom was asked to bring “the pies.” Thinking that it meant ALL of the pies, she churned out seven pies. Each family also brought a few pies. At this particular festive gathering, there were 21 people and 22 pies. We call it, “The Year of the Pies.” There were fruit pies, cream pies, and mince meat pies, but the pies that disappeared the fastest were the pumpkin pies.
Creamy Pumpkin Pie
- 9-inch pastry shell
- 1 1/2 cups Quark
- 1 tablespoon frozen orange juice concentrate, thawed
- 1 1/2 cups canned pumpkin (not pumpkin pie filling)
- 3 eggs
- 3/4 cup sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/4 teaspoon cloves
Preheat oven to 350° F. Blend the Quark and orange juice in a mixer on low speed until smooth. Add pumpkin, eggs, sugar, and spices. Increase the speed to medium and mix for 2 minutes. Pour into the pastry shell. Bake for approximately 1 hour or until a knife inserted in the center of the pie comes out clean. Cool on a rack for 30 minutes, then chill at least two hours or overnight before serving. Top with whipped cream if desired. Makes 6-8 servings.