Thanksgiving foods: pumpkin pie, biscuits, but mostly a pumpkin drink recipe.

[juushika]

I have a pumpkin pie in the oven. The pumpkin pie has always been my Thansgiving thing, but this is the first time I've done Thanksgiving as someone with anything approaching an interest in cooking or baking. After much deliberation I made my own crust (based on this tutorial), and I put too much water in it so the first few minutes of pie baking were quite boily, but I can already tell that this is far more flaky than any storebought thing. After even more deliberation I decided to stick with an evaporated milk base—as opposed to cream or milk—because I know what sort of texture it renders; instead I put effort into the sweeteners and spices, using brown sugar and a bit of molasses as opposed to white sugar, adding a touch of cardamom and allspice to the usual mix and then allowing the filling to rest uncooked overnight so that the spices can meld. I even pushed the filling through a strainer, although that was mostly to incorporate a tablespoon of last-minute flour—although I hear that straining it makes for a nice smooth texture, so fingers crossed. The filling spilled up over one side and I didn't put my usual crust-leaves on top because I was sick of wrestling with dough—it doesn't look anything special, but I expect good things of it.

I also have last-second biscuits (roast garlic and cheddar, and cheddar and jalapeno) planned for when the turkey is resting.

And tomorrow morning, while we watch the Macy's Day Parade (it's tradition) and dog show, I'll make for anyone who wants some the pumpkin drink that I've been making for myself for a few weeks now. It's why I sat down to write. Hell if I can find the recipe I stole this from—I'll add it if I do find it—but it's pretty simple, anyway.

For one cup of hot pumpkin milk:

5 to 8 ounces milk
1/4 to 1/2 cup pumpkin puree
1/4 cup or less brown sugar (or dark brown sugar, or mixture of brown sugar and maple syrup)
A shake or two of cinnamon
Optional: other spices (ginger, nutmeg, clove, cardamon, allspice) to taste

Pour out enough milk to almost fill a mug. Heat milk in saucepan over low heat. While heating, add pumpkin puree, sweetener, and spice. Whisk together. When heated, whisk thoroughly to form a head of foam. Pour into mug and serve.

Notes: Soy milk holds foam particularly well. Add as much pumpkin as you want; the more you add, the thicker the foam will become. Add as much or little sugar as you want. Plenty of cinnamon substitutes well for other spices, and is easier to incorporate. Whisking is necessary to incorporate everything.

It doesn't taste like a pumpkin spice latte, but it is its purer cousin: smooth thick earthy pumpkin, warm and (when I make it) lightly sweet. It's become my comfort drink of choice, but isn't too heavy; ideal for the start of a too-much-good-food day.