In case you haven’t noticed…the past 3 days have been a sorry excuse for us to use our new lens like mad and show you lots of pictures of food.
So, here’s some more. The Last Thanksgiving.
There was a potato casserole too, but it had the same topping. I guess I should have waited until somebody cut into and THEN taken the pictures.
This is the 2nd year in a row we’ve made that pie and it is a winner.
It recommends fresh pumpkin. And I’d stick with it. If you’ve never used fresh or have any clue how to get your hands on some, it’s super easy.
- Smaller pumpkins have better flavor.
- Bake it like you would a squash. Slice it down the middle, put hollow side down on a baking sheet on 375 for about and hour to hour and a half until fork tender.
- Scrape that goodness off of there into a food processor, add a dash of salt and call it a day.
- Fresh pumpkin freezes beautifully by the way. Use it for pies, soups, dips, etc.
Hope everyone had a great Thanksgiving and you ended up with lots o leftovers. Now take your rest and gear up for Christmas!
Off to decorate a tree….