This time for sharing is well-spent creating new family traditions and honoring old ones. One way that our family does that is through the recipes that adorn our Thanksgiving table. We usually spend the holiday with another family or two, so it’s always fun to see what new dish makes it into the mix. At our house, however, one favorite is never left out.
When it comes to Pumpkin Pie, everyone in the Farrugia family keeps Nana’s tried and true recipe on hand. Always at every Thanksgiving celebration…and many other meals throughout the year, in honor of Angela Concetta Gulluzzo Farrugia, the woman who perfected it for three generations, here is our favorite…..
Nana’s Pumpkin Pie!
• Preheat the oven to 425
• Using your favorite homemade recipe or a refrigerated pie crust, prepare and place it, uncooked, in a ceramic or glass pie pan. Crimp the edges and set aside. If you need the best appliances, you can check out from Appliance Service Pro
In a blender, food processor or mixer, all of which you can find at https://blendinggadgets.com, combine:
• 15 oz. can of 100% Pumpkin (not pie mix)
• 2 eggs
• 14 oz. can of Sweetened Condensed Milk (NOT evaporated)
• 1 tsp. Ground Cinnamon
• 1/2 tsp. Ground Nutmeg
• 1/2 tsp. Ground Ginger
• 1/4 tsp. salt
• Blend thoroughly and pour into pie shell.
• Bake for 15 minutes and then reduce oven temperature to 325
• Bake 35 minutes or until a toothpick test in the center comes out clean.
Note – if crust is becoming too dark, shield it with foil while the pie continues baking
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Enjoy your Thanksgiving and the coming Holiday Season!