Thanksgiving main page
your answers to
Classic roast turkey
Holiday roasted turkey
Perfect roasted turkey
roasted turkey breast with barbecue sauce
and curry soup
Carrot ginger soup
Celery, chestnut and apple soup
stuffing Q and A
Bulgur stuffing with mushrooms
Chestnut, onion and currant stuffing
Corn bread stuffing
tomato and fennel stuffing
Italian stuffing with sausage
potato and bread stuffing
bread stuffing with sausage, apples and bacon
Sausage, cranberry and corn stuffing
Sausage and dried cherry stuffing
Wild rice and chestnut stuffing
Chiffon mince meat pie
Cranberry walnut tart
Cranberry and pear phyllo tart
Gingerbread and cranberry torte
and almond cream tart
Pumpkin pie pumpkin
never fail pie crust
2 eggs, lightly beaten
16 ounces solid pack pumpkin
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 1/2 cups evaporated milk
Roll the dough into a round 1/8 inch thick on a floured surface, drape it over a rolling pin, and fit it into a 9-inch pie pan. Press the dough firmly into the pan and cut off any excess with the floured rolling pin. Freeze any leftover dough for future use.
Preheat oven to 425 degrees.
Combine filling ingredients in order given; pour into pie crust.
Bake in preheated for 15 minutes.
Reduce temperature to 350 degrees.
Bake an additional 40-50 minutes, or until knife inserted near center comes out clean.
Cool; garnish, if desired with whipped topping.