Happy Thanksgiving! : A Plain Pumpkin Pie

dsc_0017A Plain Pumpkin pie? Now you may wonder what is that? Well, that is what my kids wanted me to make this year. And this is how the conversation went.

‘Mom, what are you making for dessert for thanksgiving?’ And I said, ‘Pumpkin Pie’.

‘That’s awesome! You have never made a pumpkin pie, right?’ Happy Screaming followed by ‘Cheta, amma is making pumpkin pie this time!’

I go ‘Wait a minute! what did you say? That this will be my first time making pumpkin pie? How can you say that? I have been making pumpkin pie every thanksgiving!’

I glared at both my kids. Their smiling faces quickly turned red as they sensed mom’s anger.  It was more incredulity actually!  I said ‘ Don’t you remember the ‘caramel pecan pumpkin pie‘ I made last year? And the pumpkin cream cheese pie the year before that? And the 3 layer pumpkin, chocolate and cheese pie I made the year before that?’

They both looked at each other and then brilliantly in one tone “See that’s what, you never made a plain pumpkin pie – Like the one they make in our school cafeteria. ” ‘Oh I so love that pumpkin pie from school’, my daughter adds.

So that was it. Lesson learned. Nothing fancy schmancy for my kiddos. Give them plain. Give them old fashioned. And thus, this good old pumpkin pie for this thanksgiving from my ‘Betty Crocker Recipes collection’ cookbook. 🙂 Jokes apart, my kids really taught me an important lesson this thanksgiving – to always treasure the old, whether its our friends or family, since they are the best!

Happy Thanksgiving folks! Isn’t it so wonderful to be surrounded by family and friends over some great food. Thank you Lord for all the blessings you bestow upon us every single day.


Happy Thanksgiving! : A Plain Pumpkin Pie

  • Servings: Makes 8 servings
  • Time: 30 minutes preparation time and about 45 mins baking time
  • Difficulty: Moderate
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For the crust:

  • 1 cup whole wheat pastry flour
  • 1/3 cup unsalted butter plus 1 tbsp cut into cubes (should be cold)
  • 1/2 tsp salt
  • 1-2 tbsp ice cold water

For the filling:

  • 1 cup pumpkin puree (homemade or canned)
  • 1 can evaporated milk
  • 2 eggs
  • 1/2 cup sugar
  • 1/2 tsp salt
  • 1 tsp pumpkin pie spice
  • 1/2 tsp allspice


In  a large mixing bowl, add the flour, butter and salt.  Use your hands to mix them pressing the cold butter between your fingers to form coarse crumbs. then add the water – 1 tsp at a time until you can form a dough.   Roll dough into a ball and refrigerate for 30 minutes.

Take dough out of the fridge and keep 1/4 of the dough aside.  Take the rest of the dough and roll it into a large circle and place on 10 inch’ pastry dish pressing with your fingers such that dough completely covers pastry dish.    You can use the leftover dough to form edges of the crust.  I tried this time to make leaf patterns although they didn’t turn out that great since I didn’t have a leaf shaped cutter.

Pre-heat oven to 425 deg F (210 deg C)

In a stand mixer or a mixing bowl, mix all the pie filling ingredients together until smooth and add this filling into the pie crust on the pie dish.  Bake in the oven at 425 deg F for 15 minutes.  Then take the pie out and lower oven temperature to 350 deg F.

Cover the edges of the pie with Al foil to prevent edges from browning and place pie dish back in the oven to cook for another 25-30 minutes or until a stick inserted in the center of the pie comes out clean.

Remove pie from oven and let cool before serving.






Herbed Garlicky Baby Potatoes (Slow Cooker Potatoes)

dsc_0997 dsc_1001OK not going to babble much here.  Thanksgiving is tomorrow!  One by one the dishes are coming together.  We are celebrating as usual with our close friends – we are all a big family 🙂 So I have signed up for only a couple. But you know me, I do have to make an extra one too 🙂 And how could I not make this baby potatoes dish which was such a huge hit last year! I never got to post the recipe before. Hence this year I am determined to! Everyone needs to get a chance to taste this yummy dish – did I say baby potatoes? Yes and that too slow cooked with lots of herbs and garlic and some lemon zest. A bit of curry flavors mixed with some of the traditional Thanksgiving flavors of rosemary and thyme!  And then a final drizzle of EVOO! Need I say more!


Herbed Garlicky Baby Potatoes (Slow Cooker Potatoes)

  • Servings: Serves 8-12 as a side dish
  • Time: 15 minutes preparation time and 4 hours cooking time
  • Difficulty: Easy
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2 1/2 lbs baby potatoes (washed thoroughly and big ones cut into two)
4 tbsp olive oil
1 cup water
3 tsp sea salt
6 green serrano chillies, chopped
1 tsp turmeric powder
1 tsp coriander powder
1 cup chopped fresh cilantro leaves
1 cup chopped fresh mint leaves
1 tsp dried rosemary
1 tsp dried thyme
10 large cloves of garlic
2 tsp freshly grated lemon zest

For topping:

  • 1 tbsp fresh chopped cilantro
  • 1 tbsp extra virgin olive oil
  • salt as needed


Add the washed potatoes into the slow cooker (crockpot) along with all the other ingredients.  Place the lid and cook on high for 4 hours.  Turn heat off.

To serve, place potatoes in a serving dish and drizzle with extra virgin olive oil and fresh cilantro leaves.