Our Homestead Thanksgiving, also known as “Satsgiving”

2 thoughts on “Our Homestead Thanksgiving, also known as “Satsgiving””

  1. THis is awesome! And brings back memories of eating Liver and onions back in NJ when I was a kid. One of 5 girls my mom made food stretch… Such a good read! Love your stories and recipes… got one for that pumpkin pie? I am drooling! Hugs! Jenny (@5dandelions)

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    1. Thank you for your kind words! Here’s the recipe….
      My go-to pie crust:
      1 and 1/4 cups AP flour
      1/4 tsp salt
      1/2 cup butter(one stick), cold and diced
      1/4 cup ice water
      In a stand mixer or food processor, combine flour and salt. Add in the cut butter pieces and mix until the mixture looks like coarse crumbs.
      While the mixer or processor is running, add the water, one tablespoon at a time until the mixture just sticks together. Gather in a ball and wrap in plastic wrap. Refrigerate for at least 1 hour before rolling out.

      The filling:
      2 cups mashed cooked pumpkin
      1 12 oz can of evaporated milk
      2 eggs, beaten
      3/4 cup packed brown sugar
      1/2 tsp cinnamon
      1/2 tsp nutmeg
      1/4 tsp ginger
      1/2 tsp salt

      Preheat oven to 400 F. On a lightly floured board, roll out the crust into about a 1/8th thickness for either 8 or 9 inch round pie dish. Lay the crust into the dish and cut off any excess.
      In a large bowl, beat all ingredients together with a hand mixer until thoroughly mixed. Pour into pie crust and bake for about an hour or until the filling is set when you jiggle the pie a bit. Enjoy, and please let us know how it turns out if you make it.

      tip: I usually bake the pie on a baking sheet in case of pie run over!

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