Expressing Gratitude with a Feast

0 comments Posted on November 20, 2012

Thanksgiving is all about celebration!  In Psalm 95:1-2 we read, “Come, let us sing to the Lord; let us shout aloud to the Rock of our salvation. Let us come before Him with Thanksgiving.” I’ll add my own statement of exhilaration by saying, “Bring on the food!”

Yes, in a spirit of thanksgiving for all that God has bestowed upon us, it seems fitting that we should celebrate with a delicious turkey with all the trimmings, and freshly baked pies. The Pilgrims started that tradition when they prepared a great feast to show gratitude to God for bringing them through so many hardships. How wonderful that we have continued that significant tradition for over two hundred years!

Thanksgiving is a time of enjoying a variety of wonderful foods, and although many of us are trying to watch our waistlines, we’re not about to pass on all those yummy treats (I like to do what I call “sampling” so I can enjoy without overindulging). One of my favorite recipes that I more than sample is my mom’s pumpkin chiffon pie. Ladies, I highly recommend you prepare this pie instead of your traditional pumpkin. It’s unbelievably scrumptious, especially when topped with fresh whipped cream, pecans, and nutmeg. You and your family will love it!

Shirley’s Traditional Pumpkin Chiffon Pie

1 baked 9-inch pie shell
1 tablespoon (1 envelope) unflavored gelatin
1/4 cup water
1 1/2 cups pumpkin
1 cup golden brown sugar, packed
1/2 cup milk
3 eggs, divided
1/2 teaspoon salt
1 teaspoon pumpkin pie spice
4 tablespoons granulated sugar
Fresh whipped cream, a sprinkle of nutmeg, and chopped pecans for garnish

Mix together gelatin and cold water. Set aside for 5 minutes. In the top of a double boiler, mix together the pumpkin, brown sugar, milk, egg yolks, salt, and pumpkin pie spice. Cook over the boiling water in the lower half of the double boiler for 10 minutes, stirring constantly until thick. After mixture has cooked for 10 minutes or so, add gelatin. Stir until dissolved. Chill until mixture begins to set. In a small bowl, gradually beat the three egg whites. Slowly add 4 tablespoons granulated sugar, 1 at a time. Beat until soft peaks form. Fold meringue into chilled pumpkin mixture. Pour into baked pie shell. Chill until set. Garnish with fresh whipped cream, nutmeg, and chopped pecans.

(Recipe featured in Welcome To Our Table)

Shirley & Danae Dobson: As the wife of Focus on the Family founder, Dr. James Dobson, Shirley has devoted her life to the ministry and embraced many opportunities to entertain guests. From dignitaries to backdoor neighbors to the family, Shirley has opened her heart and spread the table for all. Danae, James and Shirley’s daughter, remembers the gatherings and lovingly recalls what her mother taught her about being kind and extending hospitality. Now mother and daughter have gathered the stories of those celebrations and get-togethers to inspire others.


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