This topic contains 19 replies, has 16 voices, and was last updated by 
GrannyGoesAlong 17 years, 1 month ago.
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With Turkey Day coming up, which pie would you choose for the meal if you could have ONLY one?
As for us, there will be 28 people present, from 8 months old to almost 91 years, each having his or her own full-sized pie of his or her own choosing. That’s right–28 people, 28 pies. All-day, all-weekend, Pie Pig-Out-a-Thon.
Sandlanders? One sinful chocolate, one lemon meringue. (Oh, we both opt for “apple” in the poll question.)
Oh, sure. Sandlanders can choose Chocolate and lemon meringue… 🙂
I had to choose Pumpkin…. First. I’ll have the apple a little later.
I usually eat way to much at the meal to even think about pie, but after a little tryptophan induced snooze, a piece of pumpkin pie with about half a carton of coolwhip sure hits the spot 😀
Disclaimer : Always answering to a higher power.
I love pumpkin pie but if it was a “paper bag” apple pie that my Mom makes I would have to do that. You heard right. The pie is made inside of a paper bag in the oven. It is absolutely delicious.
This one was a no brainer as I’m highly alergic to apples….[read- near Anaphylactic shock alergic]…..and besides I do so love pumpkin pie piled high with Cool Whip.
I make a spectacular pumpkin pie in a dutch oven on campouts. If anyone wants the recipe, let me know.
pumpkin pie for breakfast on the day after thanksgiving is a yearly family tradition 🙂
what a great holiday… you eat and sit and watch TV!
pumpkin pie in the dutch over? haven’t done that one yet……..what’s the recipe?
Pumpkin pie was an easy choice here. It’s comforting to observe even simple traditions like this. Apple pie is year-round, but what’s Thanksgiving without pumpkin pie? 😀
For something really interesting, try this one at the table: Schadenfreude pie. http://whatever.scalzi.com/2006/09/26/how-to-make-a-schadenfreude-pie/
@rogheff wrote:
I make a spectacular pumpkin pie in a dutch oven on campouts. If anyone wants the recipe, let me know.
Recipe nothing… Just let us know when and where. 🙂
@-cheeto- wrote:
pumpkin pie for breakfast on the day after thanksgiving is a yearly family tradition 🙂
ANY pie for breakfast on the day after Thanksgiving is a yearly family tradition.
c h o c o l a t e !
Pecan.
zuma
I’ve had a number of PMs requesting this recipe, so I’ll just post it here. I first made this pie to serve at the GeoScare Event last year at Bong State Park (see, if you had been there, you could’ve tasted it)
I used two cans of Pumpkin pie filling and two boxes of pumpkin bread mix. Read the directions on the cans and boxes to see what other stuff you’ll need (eggs, allspice, etc). Now here comes the tricky part.
Surround yourself with some Scout Moms who think you’re nuts becasue you can’t make a pumpkin pie in a dutch oven and thus get kinda smarty pantser about it. Obtain a Julia Child accent.
Mix the pie ingredients into one bowl and the bread ingredients in another. Pretend you actually know what you’re doing. Make sure the Moms are watching over your shoulder – make sure they are shaking their heads about now.
Now this next part is really important so pay extra close attention:
Pour the PIE mixture into the dutch oven (I used a 12″ dutch oven by the way) and spead it out evenly. Carefully pour the CAKE mixture on top of the pie mixture. Careful not to mix the two together.In your best Julia Child accent, explain to the Moms about how important this step really is – do not mix the two together. The cake must cook on the top – this is vital for the pie’s success!
Watch in stunned horror as the cake mixture slowly but surely sinks into the pie mixture.
With a straight face, Look the Moms right in the eyes as you swirl the two mixtures together – not blend – swirl. Come up with some nonsense excuse about how this was suposed to happen.
Put the lid on the dutch oven, put about 8 coals below and 8 on top and walk away for about a half hour.
Check the pie – it’s still runny. add 16 more coals and another half hour.
The pie will not get solid in the dutch oven as it’s cooking (the oven is too hot), but an hour is good. Remove the lid and as it’s cooling, it solidifies. It’s best served a tad juicy though.
add whipped cream and serve.
I swear that this is the exact recipe that I used at the Geoscare event! There were no leftovers. I’ve used this recipe several times since and got the same results.
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