With the holidays, comes a time for sharing holiday dinners with family and friends. It is one of the few occasions during the year that the dining room table actually gets used! With our busy lives, sitting down for a holiday meal with our extended family, is a very special occasion. It is the one time everyone is in the same room, and same place, at the same time!
Because the table itself invokes so many fond memories of these traditional family dinners, dining tables are often passed down from generation to generation .
One of my favorite holiday activities is preparing traditional dishes, food we don’t typically eat the rest of the year! Like many others, we prepare recipes that have been handed down from generation to generation. People who rarely cook find themselves in the kitchen whipping up one of Grandmas recipes.
Since I met my husband, I have been lucky enough to be a part of his long family tradition that started with his grandmother (mothers side) and passed down to his mother, of making homemade pumpkin pies every Thanksgiving and Christmas Eve.
Each year my husband and his two sisters (his mother has now passed) have carried on the tradition of making pumpkin pies using a recipe that has been in their family for many generations. Now the tradition has expanded and all of the family gets together to make these pies from scratch every Thanksgiving Eve. The next day we sit down for our Thanksgiving feast.
So, what do dining room tables and pumpkin pie have in common? They both invoke beautiful memories, and like an heirloom table, the pumpkin pie recipe has been handed down from generation to generation.
I have shared the Salpeck Pumpkin Pie Recipe with you (please see the recipe below).
If you have an heirloom dining room table that has been in your family for generations, we would love to hear your story. Please share it in the comment section below.
Salpeck Family Pumpkin Pie Filling
Ingredients:
1 can of Libby’s pumpkin pie
1 ½ cup of sugar
2 ½ teaspoons pumpkin pie spice
6 eggs
2 cans of Carnation Evaporated Milk
Mix above ingredients well , add 6 eggs (slightly beaten).
Add 3 ½ cups of Carnation Evaporated milk and 2 ½ cups of water. Mix well.
Pour ingredients into pie crusts (you can fill three crusts with above mixture) sprinkle tops of pies with nutmeg
Bake at 425 for 15 minutes then bake at 350 for 45 minutes to one hour.