This past week has been very exciting for my blog which won the Millesima Blog awards for the Vinification Practices Category. See the final announcement here.

It’s also one of my favorite holidays this week. The one single holiday of the year where you don’t have the added pressure to find the perfect gift or spend a ton of money on those gifts, but where you give thanks for what you already have. It’s a bit disconcerting at how successful the stores have been at taking over this holiday. I’m sure it is a frustrating concept for them to deal with. It’s a day where people reflect on their blessings and don’t think about what their next new purchase will be. It is simply enjoying life as it is and I really appreciate that. One of my favorite parts of Thanksgiving is getting together with family and baking for a group of people. One of my specialties is pumpkin pie so I thought I would share the recipe with my readers.

Nova’s Pumpkin Pie

Pumpkin Puree:

Pre heat the oven to 400 degrees. Take one pumpkin and carve it into slices. Place the pumpkin on a cookie sheet and bake about 45 minutes until the flesh easily separates with a fork. Remove the pumpkin from the oven and let it cool for 30 minutes.

Once the pumpkin is cool scoop out the flesh into a food processor and blend until smooth and fine.

If not being used immediately, the pumpkin can be frozen in freezer bags in 1 ½ cup divisions for multiple recipies such a soup and pumpkin bread as well as pie.

Pumpkin Pie:

1 ¼ cup Pumpkin Puree

¾ cup Sugar

½ tsp Salt

¼ tsp Ginger

1 tsp Cinnamon

½ tsp cloves

¼ tsp nutmeg

¼ tsp Allspice

1 tsp All purpose flour

2 eggs beaten

1 can Sweetened Condensed Milk

½ tsp Vanilla

(If using canned pumpkin add 2 tbs water)

Mix together Pumpkin, salt, spices, and flour and mix well. Then add the 2 eggs beaten. Finally add the sweetened condensed milk and vanilla. Pour into unbaked pie crust and bake at 400 degrees for 15 minutes then at 350 degrees for 35 minutes or until the entire center of the pie raises up and does not jiggle when shaken. Let it cool and refrigerate. Serve cold with fresh whipped cream.

Enjoy and Happy Thanksgiving to everyone!