Happy Thanksgiving!

No these are not people in line for a soup kitchen at 4 am on a snowy morning.

We had a fabulous Thanksgiving. I did my first turkey! Besides grossly underestimating the cooking time we finished eating at 8, haha. I think my highlight of the evening however was the Pumpkin Chiffon Pie. It doesn't need to be baked, just forgotten about in your fridge until that lovely moment when you remember that is there. It seemed to be a hit. Believe it or not my recipes all came from Oprah's holiday cooking class on Wednesday... haha. You can get the recipes through this link or I'm including the pie one below. We hope you all had a lovely Thanksgiving with family and friends. We look forward to seeing most of you in a few short weeks!

Pumpkin Chiffon Pie

Ingredients:Serves 8

1 envelope unflavored gelatin
3/4 cup sugar
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. ground allspice
1/4 tsp. ground ginger
1/2 tsp. ground nutmeg
3/4 cup milk
2 large eggs , separated, yolks beaten
1 cup canned pumpkin
4 1/2 cups heavy cream , whipped
1 (9-inch) graham cracker crust
Shaved dark chocolate
Combine gelatin, 1/2 cup of sugar, salt, cinnamon, allspice, ginger and nutmeg in a saucepan. Stir in milk, egg yolks and pumpkin. Cook over medium heat until thick. Chill saucepan in refrigerator until partially set—about 1 hour.

In a bowl, beat egg whites until soft peaks form. Gradually add 1/4 cup of sugar and continue beating until stiff peaks form. Fold in 1/2 cup of whipped cream. Fold egg white mixture into filling. Pour filling into pie crust and chill for 1 hour.

Just before serving, top with remaining whipped cream and sprinkle some shaved dark chocolate on top.