“Time to whup the cream!” Every Thanksgiving my mother would jokingly say this to me and my younger brother when it was time to come to the kitchen and whip the cream for her amazing homemade pumpkin pie. This was done by hand, with a wire whisk, taking turns as our arms tired out. No sugar was added. It was just pure creaminess that we covered her spicy, not-too-sweet pumpkin pie with. Her crust was flaky and she loved walnuts so much that she put them in her pie, with delicious results. She also put walnuts in her dressing (never stuffing; she thought stuffing was disgusting) along with chopped mushrooms and all the bits of liver, gizzards and neck meat from the enriched broth she had simmered them in, which then went into the mixture. Pepperidge Farm seasoned breadcrumb stuffing mix formed the base, and then she added all her…
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