The World's Best Pumpkin Pie

I have to be honest.  My family doesn't share this recipe with just anyone.  But we're friends, right?  So, once again I am sharing the recipe for my family's pumpkin pie -- the best and easiest recipe in the world.  I blogged about baking at my grandmother's house last year about this time.  This was one of the first recipes I learned to make, and I make pumpkin pie all fall and winter.  It is heavenly comfort food!

So, here it is... the family recipe:

The Livdahl Family Pumpkin Pie

1 can pumpkin
2/3 c. brown sugar
2/3 c. white sugar
1 T. plus 1 t. molasses (the secret ingredient)
1/8 t. (heaping) powdered cloves
2 t. cinnamon
2 t. ginger
1/2 heaping t. salt
3 eggs slightly beaten
1 1/3 c. scalded milk

Stir the ingredients together in the order listed and heat on the stove a bit (until it starts to thicken).  Pour into a pie crust and bake at 400* for 15 min.  Then cool the oven down to 350* and bake for 30 minutes -- until a knife inserted comes out clean.  Cooking time totally depends on your oven and the depth of your pie pan.  The real test is always the knife.

I always make an extra crust, too.  I have a great little set of cookie cutters in leaf shapes that make for the prettiest trim on a pie.  And I serve my pie with whipped cream, slightly sweetened.  

I'll be making several of them next week as we celebrate Thanksgiving with my husband's family.  I hope your family enjoys the pies, too!

What will you be whipping up for Thanksgiving next week?

Note (11/18/09):  Several people tweeted me and asked about "scalding" the milk.  Here's what you do... pour the milk into a heavy-bottomed pan.  Heat it on the stove until it is almost ready to boil.  I usually remove it from the heat when small bubbles appear around the edge of the pan. 

Why do this?  Well, you are really making a custard, and the whole thing comes together much more easily (and without lumps) when the ingredients are warm.  However, don't boil the milk, and make sure you stir as you are adding the ingredients or you can end up with scrambled eggs and/or lumps in your pie.  So, there you are... scalding!

A Mock Funeral for Venice

While in Venice last month, I had several conversations with concerned Venetians about the state of their city. Living in the historic city has become prohibitively expensive for many, and with a diminished population, making a living has become more difficult. Additionally, many Venetians are dismayed by the throngs of tourists who flock to the city for just a few hours. Locals bemoan the "day-trippers" who tromp through the city streets, enjoy a meal, and then leave again without partaking of the city's hotels, museums, or restaurants -- and thus substantially contributing to the economy.

Yesterday, some residents of Venice held a mock funeral for the city married to the sea. They hope to bring attention to this growing problem. Read on for the New York Times' take on the situation:
Mock Funeral for Venice Dramatizes Flight of Residents From City’s Heart - NYTimes.com (view on Google Sidewiki)

Photo Friday: Wedding in Piazza San Marco

You all know how much I love brides, and on this last trip to Venice, I watched a particularly gorgeous wedding party having their photos taken in Piazza San Marco.  They were happily chatting in both English and Japanese.  The mother of the bride's kimono was absolutely gorgeous.  And look how delighted they all seem to be!

 

 

 

 

What a small world we live in... a Japanese wedding in Venice in three languages... I wish them every happiness -- wherever they may be!

Thanks for joining me for DeliciousBaby's Photo Friday!