A Passion for Pumpkin

Even the oven challenged Pilgrims of 1621 enjoyed a sweet pumpkin recipe on that first Thanksgiving. They hallowed out pumpkin centers, filled them with milk, honey and spices, and roasted them whole in the hot ashes of the cook fire. Once settled into proper households, early American cooks created the New World tradition of pumpkin pie topped with whipped cream.

Poet and editor Sarah Josepha Hale is credited with convincing Abraham Lincoln to make Thanksgiving a national holiday in 1863 -- it took her five presidents and 17 years to get it done. Where there's a will there's away. That goes for the most famous Thanksgiving pie of all too because no matter how much turkey, stuffing and mashed potatoes you eat, there's always room for a good cup of coffee and a piece of pumpkin pie. Yummy!

TRADITIONAL PUMPKIN PIE

2 cups pumpkin puree, fresh cooked or canned
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs

Dash salt
1 can (14 fl. oz.) sweetened condensed milk

1/4 cup 1% milk
1 unbaked 9-inch pie shell

Topping

Heavy whipping cream, whipped

Crystallized ginger, finely grated

Add condensed milk, milk, pumpkin, eggs, cinnamon, salt, ginger and cloves to a blender or food processor. Blend on medium high speed until smooth. Pour into unbaked pie shell. Bake at 425 degrees F for 15 minutes. Reduce temperature to 350 degrees F and bake for 40 to 45 minutes longer or until a toothpick inserted near center comes out clean.

Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream and sprinkle with grated crystallized ginger before serving.