We are now T minus 2 days until Thanksgiving.  Are you excited?  We are!!

If you're like us and are still planning out your Thanksgiving menu, here is a pumpkin pie recipe you might find helpful.  I don't know the original source; it was handed down to me from my mom a few years ago.  I can still remember watching the Macy's Thanksgiving Day parade on TV and smelling this lovely pie cooking in the oven.  Which begs the question -- what are you doing for Thanksgiving this year?  Are you a parade/football watcher?  Or do you do something a bit more active like a Turkey Trot 5K?  

Whatever you're doing, just remember that calories don't count on Thanksgiving. Everything in moderation! Sit back, relax, and enjoy your friends and family... and football... or running... or whatever your annual tradition may be.  :)

Crust

1 cup all-purpose flour
1/2 tsp. salt
1/3 c. butter
2 to 3 Tbsp. cold water

Directions: Sift the flour and salt together.  Cut in the butter with a pastry cutter.  Add the water one tablespoon at a time and mix until you can form the pastry into a ball.  Roll it out on a floured cloth and shape into the pan (standard 9" round pie pan).  Trim and flute the edge. 

Pumpkin Pie filling

2 eggs
2 cups of prepared pumpkin (if you want to go the easy route, canned pumpkin works; or you can roast your own ahead of time)
3/4 cup sugar
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. cloves
1 2/3 cups cream

Heat oven to 425 degrees F.  Beat eggs slightly.  Beat in the remaining ingredients.  Pour into pastry-lined pan.  Bake 15 minutes.  Reduce heat to 350 degrees and continue to bake for another 45 minutes (or until knife inserted into center comes out clean).  Cool and serve with whipped cream.