The Thanksgiving recipes

I won't post them all, since the stuffing was yucky and the green bean casserole was just from the back of the can. But here are the recipes for pumpkin pie and the turkey gravy, which Joannie made (it was fantastic). For the turkey, like Joannie said, I just brushed it with olive oil and sprinkled some s&p. Very simple!

Best Pumpkin Pie
(From Better Homes and Gardens magazine)

1 15oz can of pumpkin
3/4 c. white sugar
1 tsp. cinnamon
1/2 tsp. ground ginger
1 1/4 c. milk (not evaporated, just regular)
1/2 tsp. salt
1/4 tsp. nutmeg
1/4 tsp. ground cloves
3 eggs, beaten
9" pie crust

1) Preheat oven to 375.
2) In a large bowl, combine pumpkin & spices. Add eggs; beat slightly with a fork until combined. Gradually add milk; stir until combined.
3) Carefully pour filling in pastry shell. Cover edge with foil. Bake for 30 minutes. Remove foil, bake 30 more minutes or until knife comes out of the center clean. Cool. Refridgerate within two hours.

Quick Gravy
from Real Simple magazine

Pan juices from the turkey and roasting pan
4 cups turkey or chicken broth
1/4 cup cornstarch
1 tsp. kosher salt
1/4 tsp. black pepper

Strain the pan juices into a bowl. Let stand for 10 minutes. Skim and discard the fat from the surface. In a small saucepan, over medium-low heat, bring 1 cup of the juices and the broth to a boil. Meanwhile, in a bowl, whisk the cornstarch and 1/4 cup cold water until no lumps remain. Slowly whisk the cornstarch mixture into the simmering broth. Cook for 1 minute. Remove from heat and season with the salt and pepper. Strain just before serving.