Yesterday, my dears, was Thanksgiving. I think the whole family is still feeling the effects of the tryptophane (you know, the stuff in turkey that makes you sleepy) which gives this mama a sense of accomplishment seeing as it was our first family thanksgiving on our own. I still don’t really know how I did it. Especially as baby boy was in a mood for most of the day and my experience of meat cooking doesn’t go much further than popping a couple chicken breasts in the crock pot or oven. That being said though, our first Thanksgiving on our own was a major success! (We had to stay in town rather than visit family because of Josh’s new job. Not complaining though! We’re super blessed by his new job!).
On the menu was: sweet potato casserole (refined sugar-free, one of my favorites!), green bean casserole (of course), stuffing (from a box, I’ll be honest. I let Josh cook that one), pillsbury rolls, my FIRST turkey (!!!!!), and a delicious pumpkin pie!
Last week I made this pie for family friends of ours and I got a text a few days later saying that it was the best pumpkin pie they’d ever had. Then, when I made for our own family on thanksgiving, I got the same response from my husband. Ps. did I mention it’s refined sugar free??!! How great is that!
For the crust I use my delicious, no-fail, go-to pie crust.
Ingredients for crust (makes 2 crusts):
- 3 1/2 cups all-purpose flour
- 1 tsp. coarse salt
- 1 cup (2 sticks) cold butter, cut into pieces
- 1/2 cup very cold milk or water