THANKSGIVING AND MY ALL-TIME FAVORITE PUMPKIN PIE RECIPE

Ribbon Pumpkin Pie

After writing my last post I need to distract myself from the impending doom of the Trump Administration and have chosen to think about pie once again. Not just any pie but the pumpkin pie that NEVER fails to please. Forget your Costco pumpkin pie or any store-bought pie. They just don’t qualify as true pie. 😊 The Ribbon Pumpkin pie recipe is famous in my family because it is simply delicious. However, there have been many times when I would be asked to make that particular pie, and I would sigh. Why? It is labor intensive due to its layers of luscious pumpkin and whip cream set over a base of praline pecans. The pie is not baked, and the pumpkin base is set with gelatin.

I just searched Google and Pinterest and could not find a picture of this pie. I will take pictures when I make this pie this year. Including all the steps necessary to make this pie if you want to try it. Honestly, it is not an easy recipe, but the result is sure to please.

Ribbon Pumpkin Pie with Crunchy Praline Pastry

1 (9-in.) pastry shell I would use the recipe below for a pie crust.

https://www.pinterest.com/pin/AfDESzqjXU0L317OKHStOPcmHw6WBOtLZvVaMlNvl6jjsxueA0SJsyA/

This is an excellent video that details how to bake a blind pie crust.

Crunchy praline base  

1/3 c Butter

1/3 c Brown sugar; packed

1/2 c Chopped pecans

Filling

1 Envelope unflavored gelatin

1/4 cup  Cold water

3 Eggs; separated

Sugar* Follow amounts in directions

1 1/4 cup Cooked or canned pumpkin

1/2 cup Sour cream

1/2 teaspoon Salt

1 1/2 teaspoon Pumpkin pie spice

1 tablespoon Chopped candied ginger

1 cup Whipping cream

Lace cookies

Soften gelatin in cold water. Beat egg yolks well with 1/3 cup sugar. Add pumpkin, sour cream, salt, pumpkin pie spice and ginger to egg yolk mixture. Cook, stirring, over medium heat just until mixture comes to boil. Reduce heat and simmer 2 minutes, stirring constantly. Remove from heat and stir in gelatin until dissolved. Cool. Beat egg whites until frothy. Gradually add 1/4 cup sugar and continue to beat until stiff peaks form. Fold whites into pumpkin mixture. Spoon half of filling into Crunchy Praline Pastry. Chill until almost set. Whip cream and spread half over pumpkin filling in pie shell. Top with remaining pumpkin mixture. Chill until almost set and garnish with remaining whipped cream and Lace Cookies, rolled into cornucopias, if desired.

Lace cookies (optional) Combine butter and brown sugar in saucepan. Cook, stirring, until sugar melts and mixture bubbles vigorously. Remove from heat, stir in pecans and spread over bottom of pastry shell. Bake at 425F 5 minutes or until bubbly. Remove from oven and cool thoroughly. (C) 1992 The Los Angeles Times

I usually don’t make the Lace cookies because I think the pie is fancy enough without them.

If you are making a Thanksgiving meal this year I highly recommend you delegate a great deal. It is not much fun making all the food and end up being so exhausted you can’t enjoy the meal.

Bon Appetit

Thinking about Thanksgiving makes me reflect on the history of the holiday. Our Thanksgiving celebration was borne out of the efforts of one woman, Sarah Josepha Hal

e, to unite the country after the Civil War. I wonder what will unite this country after the next four years.