Welcome back!
Have I ever mentioned that Thanksgiving is my favorite holiday? What’s not to love about a holiday spent with family, making delicious food that brings back memories?
I keep it traditional, but play with it just a bit.
Because I love this holiday menu so much, I rarely stray from it. So, no southwest turkey, tofurkey or turducken for this gal. I like to keep the flavors simple, complimentary and local whenever possible. However, I do like to play with things a little bit. This year I’ll be putting my pumpkin pies in the shrinking machine. Our pie will be in the size of muffin cups. How fun!
My mini pumpkin pie game plan:
This is my favorite pumpkin pie recipe. Because most of us are lactose-intolerant, I can use soy milk in place of the regular ol’ milk (and no one knows the difference, so shhhhh….).
I’ll use my standard pie crust recipe. Why mess with a good thing?
The cooking method. I learned that one should preheat the oven to be nice an hot. So, I’ll preheat at 425F and then turning it down to 375F when the pies go in. Also, I’ll try baking them for about 30 minutes.
How will it turn out? We’ll see when I try it out a couple days early. 
