Amazing Pumpkin Pie

 I love this week.  I love Thanksgiving. I love how a holiday around food and gratitude brings families and friends together.  The only gift given is time.  Cousins playing together, games played, chatting over coffee and pie, exchanging recipes.  It really is my favorite!  My kids get the whole week off, the leaves are falling off our trees, and it's finally cold.  All of that makes my heart so happy.  One thing that I love is that our calendar kind of slows down.  Soccer is over for the fall season, Bible Study is done until January. . . guys, my schedule is slowing down and it's wonderful!  I confess, I may have filled it up a little full this fall and I kind of regret it.  So, this season of Thanksgiving I am welcoming the opportunity to slow down and savor the holidays, Thanksgiving included. 

Today, our first day of vacation, is my favorite.  The kids are playing quietly.  The TV has been playing Clone Wars non stop, a few chores have been done, but the kids are cozy in their sweats and relaxing.  We all need a day to just rest and take it slow.  These kids work hard at school all day and their brains need a break. . . just like ours.  So, it's our tradition to mark vacation with a veg out day.   Like I said, we are just slowing down and savoring.

 Pumpkin Pie is a family favorite.  We absolutely love the Costco Pumpkin pie, but it is sooo Huge and well, who really wants to enter that mad house the week of Thanksgiving?  Add taking your kids and well. . . I am just not sure I want to go that route.  I am not making Pumpkin Pie this year, but I had to make it for Weston's Thanksgiving feast on Friday.  There was no  time to go go Costco, and I needed to make a bunch, so I was thinking slab pie would be the best bet.  Guys, can we just say Game Changer!  This recipe was amazing and so easy!  I will definitely be making it again. 

 Also, this recipe could easily be halved,  or it can make about 2 slab pies or a bunch of little mini pies.  Which, by the way, or so easy and the perfect way to serve a bunch of people with out having to dish out slices of pie.  And, hey. . . portion control, right?  There's always so much food to eat, so why not make it easier to try different kinds?    I just used my Pampered Chef cut and seal to cut the circles and put them in my muffin tin.  Easy Peazy. 

Drooling yet?  Ready for some Thanksgiving indulgences?  Make this pie and wow your family or your friends at Thanksgiving. . . or just keep it and eat it after the kids go to bed.  I won't tell. 

Here's the recipe:

Pumpkin Slab Pie
adapted from Goodhousekeeping.com

Ingredients:
Refrigerated Pie Crust*
2 (15 oz) cans of pumpkin
1 tsp. ground ginger
1 1/4 cup  heavy cream
1 1/4 cup whole milk
4 large eggs
1 cup dark brown sugar
 1/2 cup granulated sugar
2 tsp. pumpkin pie spice
1 tsp. salt
whipped cream, for topping.

Directions:
Preheat oven to 400 degrees.  Roll out 2 pie dough circles to make a rectangle**.  Carefully lift it up and place it in a 13x9 inch sheet pan (with edges) or a casserole pan.  Fold over edges and crimp.  Then, stab a fork into the the dough to prevent bubbling.  Bake for about 10-14 minutes until golden brown.

In a large bowl, combine pumpkin, ginger, heavy cream, whole milk, eggs, sugars, pumpkin pie spice, and salt.  Mix well, until nice and creamy.  Pour into baked pie crust and bake for 25 minutes or until set.  Cool completely before cutting.

If you are going to make the pumpkin pie cups, follow the same instructions, except cutting circles and placing them into a muffin tin.  Circles should be 3-4 inches in diameter and should bake for slightly less time. 

*I used Pillsbury pie crust.
** If using a larger sheet pan, like a jelly roll, roll out 4 circles into a larger rectangle and proceed as normal.  It might take a bit longer to cook because it is bigger, so keep an eye on it.