Thanksgiving Tradition

Susan Spicer

Pumpkin in some form is a diehard and delicious tradition for Thanksgiving.  Most families will probably have a pumpkin pie for dessert. (I hope mine will.)
My grandma Dillon made great pies; her crust was flaky and would melt-in-your-mouth.  I remember she used the pumpkin pie recipe off the can of Libby’s pumpkin. My daughter Rachel has found a new recipe she’s going to try this year, so I’m leaving the pie to her.
I have lots of other recipes for pumpkin, and I’ve picked three for this column, pumpkin pancakes, yeast rolls, and a great non-pie dessert.
The pancakes are delicious with maple syrup. One time I added raisins and chopped pecans to the batter - terrific! The pumpkin rolls can also be made with squash or carrots. I started making these a lot when my girls were little. (I tried to add vegetables to their diet whenever possible.) Pumpkin Crisp is a great tasting and super easy dessert you’ll definitely want to try.
Happy Thanksgiving from Susan’s Kitchen!

Pumpkin Pancakes
2 c. biscuit mix
1 1/2 c. evaporated milk
1/2 c. pumpkin puree (Libby’s solid pack pumpkin)
2 eggs
2 T. brown sugar, packed
2 T. melted butter (or oil)
2 t. cinnamon
1 t. allspice
1 t. vanilla extract
Combine all ingredients in bowl and beat till smooth.  Cook as for pancakes.  Makes approximately 16 pancakes.  

Pumpkin Yeast Rolls
2/3 c. scalded, cooled milk
1 c. cooked & mashed pumpkin
1/3 c. brown sugar
1/2 t. salt
1/3 c. butter, melted
1 pkg. yeast, dissolved in 1/4 c. warm water
4-5 c. flour
Combine the milk, pumpkin, sugar, salt and butter.  Blend well.  Add the dissolved yeast and 2 c. flour.  Beat well with a wooden spoon.  Gradually add remaining flour.  Turn out onto lightly floured board and knead well.  Put in greased bowl, cover, and let rise till doubled.  Punch down and shape into plain rolls, cloverleaf, or Parker House rolls.  Put on greased cookie sheet, or in buttered muffin tins, cover and let rise till doubled.  Bake at 400 degrees for 20 minutes.  Brush with melted butter while hot.  Makes about 2-3 dozen, depending on size.
Pumpkin Crisp
1 (15oz) can pumpkin
1 c. evaporated milk
1 c. sugar
1 t. vanilla
1/2 t. cinnamon
1 butter-flavored yellow cake mix
1 c. chopped pecans
1 c. butter, melted
Stir together pumpkin, milk, sugar, vanilla and cinnamon.  Pour into greased 9x13 cake pan.  Sprinkle dry cake mix over pumpkin; sprinkle with pecans.  Drizzle melted butter over the top.  Bake at 350 degrees for 1 hour to 1 hour 5 minutes.  Let stand 10 minutes before serving.  Serves 12-16.