Thanksgiving is right around the corner! I can NOT believe it! I am so grateful for family, friends, teachers, my faith, random acts of kindness, April and Hazel and all the freedoms we have here in Hong Kong. 18 years ago when I arrived here it was so hard to get the necessary ingredients to prepare a traditional Thanksgiving dinner with all of our favorite dishes, but not anymore! Ocean Spray cranberries, Libby canned pumpkin, Butterball turkey, Karo syrup and even Pepperidge Farm dried bread is available so Americans and Canadians can celebrate!
My oldest daughter who is a Senior in high school asked me for pumpkin pie the other day and I was like, you’ll get it a Thanksgiving! Well, I was feeling bad about not making a pumpkin pie for my daughter, so today made these pumpkin pie bars. It is her “last” Thanksgiving at home before she goes to college;) (I can’t even think about this right now)
This recipe came from Food and Wine and I didn’t change it a bit! Don’t get confused, you will also need to click on the press in pie crust link at the bottom of the pumpkin bar recipe. Make the pie crust early enough to refrigerate until cold. After it is cold it is then baked and cooled before filling and baking again. So you need to plan a little ahead. I made it this afternoon and we had dessert at dinner:) http://www.foodandwine.com/recipes/pumpkin-pie-bars
Remember to be thankful!