Growing up in New Jersey, Thanksgiving consisted of the hours-long televised Macy's Parade, the smell of simmering onions in pounds of butter first thing in the morning, two days off work, pilgrim hats, ceramic turkey statues, and pies. Many, many pies. Thanks to the popularity of American football, Friends and Whole Foods, Thanksgiving has made its way into the hearts of the British.
Today is a day to feel thankful, obvs, blessed, and to, perhaps, have one too many glasses of Pinot Noir, get into an argument and storm out of the house. The thing is, everything can be made better with a slice of pie, and here is my favoUrite recipe of the season. Try it, you'll like it. Happy Thanksgiving, to my British buddies here at ELLE and to our readers; always grateful for you. #ELLEmakes
1 can (15oz/425g) pureed pumpkin
1 can (14oz/400g) sweetened condensed milk
2 eggs
1 tsp cinnamon
1/2 tsp salt
1/2 tsp ground ginger
1/4 tsp ground cloves
A dash of nutmeg
1 graham cracker pie crust*
Preheat the oven to 425°F (220°C).
Mix all of the ingredients (except pie crust) in large bowl until smooth. Pour into crust. Bake for 15 minutes, then reduce oven temperature to 350°F (180°C). Bake for 40 minutes longer or until a toothpick inserted into the middle comes out clean. If the crust starts to get too brown, cover it with foil. Cool on wire rack. Serve with a dollop of whipped cream or, even better, Cool Whip, if you can find it!
*The American Food Store imports all of these ingredients if you can’t find them locally.
