When I was a kid, every holiday was held at my grandparents’ house. My grandmother loved to cook, and every holiday was celebrated in grand style. Thanksgiving meant an enormous turkey, its skin crackling and golden brown, stuffed with delicious cornbread stuffing made with lots of chopped onions, celery and sage. The minor celebrities on the table were roasted potatoes, a large gravy boat filled with luscious gravy, bowls of creamed onions, mashed squash, and green peas, with homemade Parker House rolls, and your choice of apple or pumpkin pie. No one ever left that table hungry.
These days our Thanksgivings are simpler, more casual, but no less delicious and appreciated. This year we are celebrating my mom’s 84 birthday (November 23) with an early Thanksgiving. It’s what she wants, and the four of us will enjoy turkey and stuffing, mashed potatoes and gravy, butternut squash, cranberry sauce and fresh rolls. I will also be making Mom’s favorite pumpkin pie recipe which I will share with you here:
Mom’s Pumpkin Pie
A wonderful, velvet-y, spicy pumpkin pie.
2 cups Libby’s canned pumpkin
2 cups heavy cream
1 cup sugar
2 eggs, beaten
2 t. salt
2 t. ginger
2 t. cinnamon
2 t. allspice
Beat all the ingredients together for 2 minutes with an electric beater. Pour mixture into an unbaked 9-inch pie shell. Bake at 450 for 15 minutes, then at 350 for 45 minutes. Serve with homemade whipped cream on top.
Although Mom is in Hospice and in bed most of the time, we will enjoy each others’ company, and be thankful that we are still all together. It’s so much more than the food–this year especially. More than ever, this holiday stands out for me as a special gift and blessing. This will be my last Thanksgiving with my mom, and I will cherish each second of it. I realize that most people my age have lost one or both parents, and I know each day how lucky I am.
No matter what comes after this Thanksgiving, I will be grateful until my last breath.