Whether you are a pumpkin pie fan or not, this twist on the traditional pie is sure to be a favorite. This recipe has been in the family for years and for as long as I can remember it has been the dessert my mom makes every Thanksgiving.
So if you are still scrambling for a last minute recipe give this a try, plus it serves more than a pie.
1 Cup Flour
1/2 Cup Brown Sugar
1/2 Cup Butter
1 Cup Coconut
Mix together crust ingredients and press in a 9×13 pan. Bake at 350 for 10 minutes.
1 Cup Milk
2 Cans (15 oz each) Pumpkin
1 1/2 Cup Sugar
1/2 tsp Vanilla
1 tsp Salt
1 tsp Cinnamon
1/2 tsp Nutmeg
Mix together filling and pour over crust. Bake at 350 for 45 minutes or until knife comes out clean. When cool serve with cool whip.
Whatever the food may be that you gather around, may your Thanksgiving be one filled with joy and laughter as you share time with family and friends.
This year especially I think of those who do not have the abundance or necessities I so often take for granted. As I thank God for the many blessings in my life I whisper a prayer for those who far too often go without.