A big *wave * to our friends in the US and wishing you all a happy thanksgiving. Being a quarter American myself and quite clearly a lover of cooking and eating food, I love to embrace a good thanksgiving meal and this Thursday that’s exactly what we’ll be doing; Turkey (or nut roast for me), cranberry, stuffing, sweet potatoes, brussel sprouts, green beans, gravy and of finishing with pumpkin pie, yum!
Think black and white but with a twist – This Apron Fish dress from Vivienne Westwood is divine. A cute Anthropologie apron over the top (to avoid spills…) A black beret from Reiss and La Catherine black suede boots from Clarks.
All the while you could be cooking my favourite Pumpkin Pie recipe:
1 x 8 inch sweet pastry crust (I buy mine readymade but feel free to make your own)
2 eggs beaten
1 x 425gm can of Libby’s solid pack Pumpkin (available in Waitrose, wholefoods and various other stores)
175gm granulated sugar
½ tsp salt
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground cloves
275 ml evaporated milk.
Pre-heat the oven to 180C, 350F, Gas Mark 4. Combine all the filling ingredients together in a large bowl and pour into your pastry case. Bake for 40-50 minutes or until a knife inserted in the centre comes out clean. Allow to cool before serving with whipped cream, ice cream or maybe both.. enjoy!