Thanksgiving is still a few days away, but it was such a nice day my parents decided to put their Christmas lights up. When it got dark, the lights came on automatically, but then they turned back off a few seconds later. Moments later, the lights came back on, and then flashed off again. It was too slow to be a flash setting. It could be speculated that it was because Thanksgiving hadn’t come yet and it was too soon to be celebrating Christmas. That, or they were so bright that they kept triggering the light sensor they were plugged into, causing them to turn off.
Anyway, Pumpkin Pie is clearly the quintessential Thanksgiving dessert. I used the store bought pie crust dough again. Unlike the Apple Pie, I baked the crust for a few minutes before filling it this time.
For the filling, I combined canned “pure” pumpkin, evaporated milk, molasses, eggs, brown sugar and spice. For the liquor, I used spiced rum. It seemed appropriate. I poured the mixture into the glasses and baked them for half an hour.
Before serving, I made whipped cream using heavy whipping cream, sugar and more spiced rum.
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