Along with Halloween, we celebrate Thanksgiving here in Poland. When I say “we” I mean our family. Thanksgiving hasn’t made it into the Polish holiday line-up 😉 I’m always kind of bummed out on Thanksgiving because I know my family in the US is sitting down together for dinner and I am…at work. Our Thanksgiving always takes place on the Saturday after Thanksgiving. Not quite the same but good enough.
Do you know what is the best thing about Thanksgiving (besides family and giving thanks and all that)?
The pumpkin pie! I had to practice to make sure I remember how to make pumpkin pie from last year. Here’s my first practice pie. My second one didn’t turn out.
And now the best thing about NOT having Thanksgiving in Poland…no Black Friday! I am much thankful for that.
Chris’s Pumpkin Pie Recipe – The no-crust version (which is really my mother’s pumpkin pie minus the crust and some sugar)
1 cup flour
1 ½ tsp. baking powder
1/8 tsp. salt
spices to taste (cinnamon, ginger, nutmeg)
½ square butter PL – 1 stick butter US, about 100 grams, 7-8 tablespoons
¾ cup sugar (white or brown)
½ tsp. vanilla extract
1 can evaporated milk (non-sweetened)
3 cups pumpkin (cooked and mixed – can be more, no need to be precious with it 😉
- Preheat oven to 180°C. Grease one glass pie pan with butter (bottom and sides) and set aside.
- Sift or mix together flour, baking powder, salt and spices.
- In a large bowl, beat together sugar and butter (slightly softened). Beat in 2 eggs.
- Add dry ingredients and vanilla. Mix.
- Add pumpkin and mix.
- Add milk and stir with a spoon.
- Pour into prepared pan. Bake at 180°C for about 1 hour. Let cool before cutting.
1 cup=235 ml