My Thanksgiving Favs!

Here are a couple of my absolute favorite Thanksgiving recipes. You may have forgotten about it, so I'm reposting My "Real" Pumpkin Pie because it's always a must and so many people really have liked this recipe. The Cranberry Jello Salad Mold is always a fun tradition. I got it from my Grandma Pitman a few years ago and it is so yummy with lots of fruit inside. I can't wait for Thanksgiving! So many yummy things to eat and so many friends and family to share it all with! Remembering our blessings together is the best treat of all!

My "Real" Pumpkin Pie
Give this pie a try! It uses freshly pureed pumpkin. I bet it will become your favorite recipe! ****Be sure to bake the pumpkin, not boil it. Bake it on a cookie sheet at 350 degrees for about 45 minutes. The best way to peel it is to bake it cut into about 4"x5" pieces with the peeling still on. Then after it's cooled, cut the peeling of with a knife, like you would cut watermelon off the rind. (There have been a few questions about this step, so I posted it for all the rest of you. :)****

SERVES 16 (2 pies)

Change to: pies US Metric

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Ingredients:

• 2 (10 inch) pie crusts (unbaked)

Filling

• 4 eggs slightly beaten
• 3 cups pumpkin (baked, skinned, pureed)
• 1 cup sugar
• 1 teaspoon salt
• 2 teaspoons cinnamon
• 1 teaspoon ginger
• 1/2 teaspoon ground cloves
• 1 (14 ounce) can sweetened condensed milk
• 1/2 (12 ounce) can or one 6 oz. can evaporated milk

Directions:

1. Combine the eggs, pumpkin, sugar, salt, cinnamon, ginger, cloves and milk.
2. Mix well and pour into prepared pie crusts.
3. Bake in a 425°F oven for 15 minutes. Reduce temperature to 350°F and bake an additional 50-60 minutes or until the center of the pie is no longer wobbly or liquid.
4. Cool and serve with whipped topping or vanilla ice cream.

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Cranberry Jello Salad Mold:

-You'll need a jello mold or glass salad bowl (silicone cake pans or molds don't work, because they don't conduct the heat of the hot water when trying to loosen you mold)

Ingredients:
1 Large Cherry jello mix (you can use any red jello, but this seems to have the best flavor and color. Do not use Sugar-free jello. It won't set up)
finely chopped Celery
1 Orange or 1 can drained Mandarin Oranges
1 small can drained, crushed Pineapple
2 lbs. fresh Cranberries-minced
finely chopped Apples
1/2 cup Sugar
Whipped Cream
chopped Walnuts (optional)

Directions:

• If using a jello mold, grease with shortening or olive oil. Set aside. In a separate saucepan, make jello according to box directions, except with about 1/4 cup less water. Make sure jello is well dissolved in the water. Pour into the prepared mold. Chill for about 1/2 an hour to allow a partial set-up (a syrupy texture).
• Meanwhile dice or mince all the fruit, celery, & walnuts. Set walnuts aside for garnish. Stir the other fruits and celery together and add 1/2 cup sugar.
• When the jello is set to the correct texture, add the fruit and very gently stir it just until combined. Chill until set. (At least two hours, but preferably overnight)
• To remove jello from mold: gently dip the mold, encompassing all sides, but not submerging, in warm water for 20-30 seconds. Quickly remove it from the water. Do not leave it in ANY longer! Loosen edges of jello with a rubber scraper or spoon. Place serving platter face down on top of the mold, and while holding sides of platter and bowl firmly, flip both over. Jostle slightly to loosen. Decorate with cool whip and walnuts