Let’s talk Kitchens, Thanksgiving, and Pumpkin Pies!
The Kitchen ~ The Heart of the Home
While most of us think of the kitchen as primarily a functional space, today’s kitchens are becoming much more than a place where we simply prepare and cook our food. The kitchen of today serves many purposes – often acting as a main family living space, a play area, an informal dining room and sometimes even a home office all in a single day!
Today’s home plans have kitchens that are larger, more centralized spaces for even more family and friends to gather effortlessly. It has quickly become the heart of the home so naturally, a space you feel good in – a place that’s open and inviting, yet functional and comfortable.
Below we have showcased a a few of our latest kitchen designs. Each of these unique kitchens are similar in that they’re each designed as part of a larger combined living space which works perfectly for everyday meals and special family gatherings, like Thanksgiving.
As Thanksgiving quickly approaches its always nice to reminisce about our past Thanksgivings. We all have those memories of our mothers, grandmothers or in some cases fathers and grandfathers slaving over the hot stove, tirelessly awaiting, basting and watching the bird in the oven, all while preparing our other favorite Thanksgiving dishes. I know in my family it was always a bet whether or not the bread would make it out burnt or not! No matter where you’re from, the size or location of your home, all it takes is a scent or even a sound to bring back happy moments spent with loved ones in the kitchen.
Here is where lifetime memories are created – in the kitchen – in the heart of the home.
Fun Fact: The first Thanksgiving feast lasted 3 days and was attended by 143 people!
Here is a family favorite recipe from my grandma’s kitchen:
Nannie’s Pumpkin Pie
Nannie’s Pumpkin Pie
Ingredients:
1 can (15 oz.) Libby 100% Pumpkin
1 can (14 oz.) sweetened condensed milk
2 large eggs
1 tablespoon Pumpkin Pie Spice
½ teaspoon salt
¾ cup sugar
9” unbaked pie crust
1 pie crust pan
Directions:
Preheat oven to 425°. In a bowl, combine sugar, salt and pumpkin pie spice. Add can of Libby’s pumpkin and mix. Whisk in the eggs and gradually add condensed milk until well combined. Pour the mixture into your unbaked pie crust and bake at 425° for 15 minutes, just long enough for the edges of the pie crust to get to a golden brown color. IMPORTANT TIP: Place a thin piece of tin foil around the edges of the pie crust (or use a pie shield) to protect it from getting too crispy or burnt. Lower the oven temperature to 350° and continue baking for approximately 40 minutes. TIP: to test if pie is done, insert a butter knife and if it comes out completely clean, you’re done! If not, continue cooking for another 10 minutes.
