When all the leaves are off the boughs,
And nuts and apples gathered in,
And cornstalks waiting for the cows,
And pumpkins safe in barn and bin,
Then Mother says, “My children dear,
The fields are brown, and autumn flies;
Thanksgiving Day is very near,
And we must make thanksgiving pies!
~ Author Unknown
Wishing you and your families a wonderful Thanksgiving Day filled with joy and gratitude and of course, pie!
Photos via Pinterest, French Essence, Better Homes & Gardens, Traditional Home and Rifle Paper
Two weeks and counting before Thanksgiving is upon us and we get to savor the most delicious pumpkin chiffon pies (alas, the recipe’s an ancient family secret that we’re not allowed to share!) But there is one recipe that we heard of on the radio that had us salivating and almost driving off the road… Pumpkin Stuffed with Everything Good, one of Dorie Greenspan’s favorite dishes in her new cookbook, Around My French Table.
How to Cook French, with Shortcuts
The recipe came by way of a French friend’s sister who lives in Lyon. As the story goes, this sister’s husband grows pumpkins on his farm and when the pumpkins are very small, she goes out into the fields with her children and they carve their name in the pumpkins. When the pumpkins grow, their names grow, too, so that they each have their own pumpkin to make this dish.
Pumpkin Stuffed with Everything Good
Caution: the recipe above includes butter, bacon, heavy cream and Gruyere cheese so for those of you who (like us!) are watching what you eat before the big day comes, you might prefer these (lower fat!) pumpkin pretties.
Decorative and Pretty Pumpkins
Light Up a Pumpkin Candle
A Lovely Pumpkin Soup Tureen
Pumpkin Saffron Macaroons
Photos from Dorie Greenspan, Cohn-Stone Studios, Gracious Home, Peter Thomas Roth, Charlotte Moss and Tartlette