What I Am Thankful For (Part 2)...

...Nantucket and Nantucket Cranberry Pie. The name of this pie alone was the reason I added it to our Thanksgiving menu. I tested it last night to make sure it wasn't poisonous. Hopefully Tutu's Fluffy Pumpkin Pie doesn't get offended because this pie made the cut with flying colors.

NANTUCKET CRANBERRY PIE

You will need:

butter for greasing

2 cups (heaping) cranberries

3/4 cup pecans, measure then chop

2/3 cup sugar

1 cup flour

1 cup sugar

1 stick unsalted butter, melted

2 whole eggs, lightly beaten

1 teaspoon pure almond extract

1/4 teaspoon salt

1 tablespoon sugar for sprinkling

Preheat oven to 35o degrees.

Rinse enough cranberries to fill about half a pie pan.

Butter a glass pie pan.

Fill pie pan with cranberries, 2/3 cup sugar and pecans.

Mix together flour, sugar, melted butter, eggs, almond extract and salt.

Drizzle batter over cranberry mixture.

Sprinkle with 1 tablespoon of sugar for added crunch.

Bake for 45-50 minutes.

Serve with ice cream or whipped cream and dream of Nantucket.

It's easy as pie!

What I am Thankful For...

...Tutu's Fluffy Pumpkin Pie. This recipe has been in my family for years and has graced our Thanksgiving table for as long as I can remember. It is amazing how many people don't like pumpkin pie. This FLUFFY pumpkin pie will change your mind. Its is fluffy, soft, no-bake and the most heavenly texture. I dream about this pie year round.

FLUFFY PUMPKIN PIE

You will need:

1 cup sugar, divided

3 egg yolks/3 egg whites

1-1/2 cups canned pumpkin

1/2 cup milk

1/4 teaspoon salt

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1 tablespoon gelatin

1/4 cup cold water

9" pie shell, baked

Whipping cream

Cook 1/2 cup sugar and next 6 ingredients in a double broiler over hot water until thickened.

Dissolve gelatin in cold water.

Add gelatin to pumpkin mixture.

Chill pumpkin mixture.

Bake store bought pie shell according to package directions.

Beat egg whites until white and thick, adding 1/2 cup sugar gradually.

Fold sweetened egg whites into chilled pumpkin mixture.

Pour into baked pie shell.

Dollop with whipped cream.

Preparing the heavenly pumpkin mixture. Please note my make-shift double boiler (round pyrex bowl in a oval dutch oven). It was pretty wobbly!

Gelatin is weird but you can find it with the Jello.

Adding the lovely egg whites to the pumpkin mixture.

I sure am thankful for this pie!