Family, friends and YOU! It’s been a blessed year and the Jucker family is thankful to have the opportunity to serve you, do what we love and consider ourselves very lucky each day for the blessings in our lives.
Daily people tell us about their sweet memories of family/holidays and something from the Bakery. So lastly we are thankful for being a part of your special memories. To show a bit of our appreciation, I’m going to share something very special with y’all from my family’s memories. People always ask me “did I bake before getting married?” Yes, in my family we were always baking. There was always a shoebox around or a tin with something baked from scratchl. All the recipes came from someone in the family or a dear friend, so today I’m going to share with you Aunt Frances’ Pumpkin Pie. I hope she doesn’t get upset that I’m sharing a family secret, but if you can’t make it to the Bakery I still want you to have an easy and tasty Thanksgiving dessert.
Aunt Frances’ Pumpkin Pie Recipe (Note: Two day process)
1 envelope unflavored gelatin dissolved in 1/4 cup tap water
1/4 tsp salt
1/4 tsp nutmeg
2 eggs separate egg whites from the yolks
2/3 cup whole milk
1 heaping cup canned pumpkin or 10 oz can of pumpkin
1 cup sugar
1 tsp cinnamon
1/4 stick butter or margarine
1/8 tsp ginger
1 graham cracker crust shell in tin (okay to buy at grocery store)
For 30 minutes over medium heat – Cook all ingredients in pot except gelatin and egg whites until thick – stir frequently
Cover between stirrings
Remove from stove and add gelatin and let cool
Then refrigerate overnight
Next day –
Beat egg whites until stiff and mix pumpkin batter until flexible
Fold 1 egg whites into pumpkin batter and pour into a graham cracker shell
Top with whip cream
Sprinkle with nutmeg
Well… there you have it! If you try it out be sure to let us know what you think!
Have a sweet Thanksgiving and enjoy!
Janice