The Pumpkin Pie Tradition

Every year I make pumpkin pie for my family's Thanksgiving. The tradition began many years ago when my grandparents retired to the Georgia Club. Mimi and I would bake together often, and she taught me to make pie crust and pumpkin pie. At first, I thought making the crust was the most fun part. We always make "crust cookies" with the scraps. In the early years, I would help her meticulously make the perfect pie crust and she would finish off the pie. But slowly I began to help her from start to finish. Oftentimes those baking afternoons would end with a sleepover full of good food, games, and a movie with popcorn. Papa would always threaten to steal a slice of pie and ruin our perfect presentation. Many times, the pie would arrive at Thanksgiving dinner with a small slice taken out of it.

I was a junior in college the last time Mimi and I were able to bake a pumpkin pie together. The "memory" popped up in my photos app this weekend. Papa always made sure he took pictures of us while we baked and with our finished product. Every year I bake alone now. I think about all the fun times we shared together and everything she taught me before her dementia took over (she is in memory care now). This year was a little extra emotional for me as I thought about how Thanksgiving and Christmas will never be the same again without Papa. When I close my eyes and think about the holidays, I hear Papa's stories and Mimi's laugh.

So every year I'll continue to bake the pumpkin pie in honor of Mimi. I've swapped recipes and I don't usually bake my own pie crust anymore, but it's a tradition I think I'll keep and share forever. Maybe one day I'll have a little one that can help me bake it each year. The recipe I've been loving lately is from Pioneer Woman:

1 unbaked pie crust (I get mine at Trader Joe's)

1 can pumpkin puree (I use organic)

1 1/4 c heavy whipping cream

1/2 sugar

1/4 c brow sugar (I use organic coconut sugar)

2 tsp pumpkin pie spice

1 tsp vanilla extract (I use a bourbon vanilla)

1/2 tsp sea salt

2 large eggs plus 1 yolk

Serve with homemade whipped cream!

Instructions: preheat oven to 400°F. Place thawed out premade pie crust into pie plate (mine is a beautiful Le Creuset with a ruffled edge which makes the crust edge so easy). Lay non toxic parchment paper over pie crust and fill the pie cavity with dried beans. Place in oven for about 15 min. Remove from oven and remove beans and parchment. Place back in oven for about 5 min.

In a large bowl, whisk pumpkin, sugars, and cream. Add vanilla, salt, and pumpkin pie spice. Whisk in eggs. Pour into pie crust.

Bake at 350°F for about an hour. Keep an eye on it towards to end to make sure you don't let it over or under cook. You'll know when it's ready when the outside of the pie is set but the center jiggles a little. It will all set when it's cooling. Cool for a couple hours and then place in fridge or serve.

Squeeze your loved ones extra tight this season. If you're like me, and you're grieving this year, focus on what you have to be thankful for and cherish the memories you have with loved ones who have passed. The price of love is grief. What a gift it is to have people you love so much that a hole is left in your heart when they're gone. Wishing you and yours a Thanksgiving week of love, laughter, and only happy tears. God is so good, and we are so blessed.

Happy Thanksgiving Cooking!