Guess Who's Coming to Dinner?

We played Thanksgiving dinner all day today. And I was thrilled to see them getting excited about this holiday; so thrilled, in fact, that we even practiced Thanksgiving by making a real pumpkin pie. Throughout the day, Sis and Bud set the table with cloth and plates and then laid out a delicious spread of "first vegetable soup." Even Amy the Bunny's baby chair was set with tasty vegetables. I was invited to share the holiday meal.

And then the Great Turkey came to dinner. Sis would rush out of the playroom and come dancing back to us with one of our decorative, festive, Pilgrim-dressed play turkey waving in front of her face (These are now Mr. and Mrs. Turkey; we used to laughingly and lovingly call them, pre-babies, Butch and Femme Turkey. I'm just not up for explaining that to the kiddos, so our turkey family, at least, is traditional). We were encouraged to stand and cheer, then to invite the Great Turkey for dinner.

Because, as all of you know, you have turkey for Thanksgiving dinner.

If you don't get it, substitute the word "friends" for "turkey."

It's like something out of Charlie Brown, an odd confluence of the Great Pumpkin and Santa Claus, but using the mascot for this holiday. I always did think it was sick that we use the sacrificial animal of the holiday as its symbol. Well, this year it has gotten worse. Sis thinks the Thanksgiving turkey is coming for dinner. And Bud's right there with her, dancing with the Great Turkey. I'm a vegetarian, so I'm not going to eat turkey--do we really need it? How do I tell them that the turkey is the main course not the honored guest? (I know, I know, just one more example of how squeamish and naive Americans are so far removed from their food sources. I can't transcend my culture in all things, people.)

Especially because Sis asked me, "Mommy, what is the difference between a farm turkey and eating turkey?"

I think it just became my least favorite holiday.

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Libby's Famous Pumpkin Pie

3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) Libby canned pumpkin
1 can (12 fl. oz.) evaporated milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Whipped cream (optional)

MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.POUR into pie shell.BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

NOTES:1 3/4 teaspoons pumpkin spice may be substituted for the cinnamon, ginger and cloves; however, the taste will be slightly different. Do not freeze, as this will cause the crust to separate from the filling.

FOR 2 SHALLOW PIES: substitute two 9-inch (2-cup volume) pie shells. Bake in preheated 425° F. oven for 15 minutes. Reduce temperature to 350° F.; bake for 20 to 30 minutes or until pies test done.

FOR HIGH ALTITUDE BAKING (3,500 to 6,000 ft.): Deep-dish pie- extend second bake time to 55 to 60 minutes. Shallow pies- no change.

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