The Lederman Kitchen

Pumpkin pie is a holiday classic, and my favorite treat for Thanksgiving.  When pumpkin starts showing up on menus and in coffee, it's a true sign of Fall.  I love most anything pumpkin. Mom used the other half of the pie dough from the Chocolate Silk Pie for the pumpkin pie crust, and then the extra to make leave cookies for the edges. How beautiful is that! Pumpkin pie filling (for a 9" pie): Pie Crust 2 eggs 1 can pumpkin (we use 2 cups homemade pumpkin puree) 3/4 cups sugar 1/2 teaspoon salt 1 teaspoon cinnamon 1/2 teaspoon ginger 1/4 teaspoon cloves 1 2/3 cups evaporated milk (we use the Fat Free version) Pumpkin pie is actually a pretty easy pie.  You can easily buy a pie crust at the store and then you only have to make the filling. Mom pureed the pumpkin back up in Oregon and brought it down.  To do this, she gut a pumpkin, steamed it until it was soft and a fork easily goes in.  Then she put it ...

This is the third Thanksgiving I have spent with the Lederman family up in Santa Rosa.  The first year, I made a pie.  I guess it was a big hit because, ever since, I've been asked to bring pies. This year I was lucky enough to have some help.  My parents came down from Oregon to spend Thanksgiving with the Lederman's as well.   Mom and I decided to make a Pumpkin pie and a Chocolate Silk pie. Pie Dough: 4 cups unsifted all-purpose flour 1 Tablespoon sugar 2 teaspoons salt 1 3/4 cups solid vegetable shortening (not refrigerated), do not use oil, lard, margarine or butter - it just doesn't work for pie dough 1 Tablespoon white or cider vinegar 1 egg French Chocolate Silk Pie: 1 cup heavy cream, chilled 3 large eggs 1/4 cup sugar 2 Tablespoons water 8oz bittersweet chocolate, melted & cooled 1 Tablespoon vanilla 8 Tablespoons (1 cube) unsalted butter, cut into 1/2" pieces and sofened 1 9" pie shell, baked...