The big day is next week. That special day us lovers of food look forward to all year long. We’ve been waiting patiently to stuff ourselves endlessly with turkey and sides and of course, pie; and the special day is almost here. Now just because we’re T-minus 6 days away from over-indulgence doesn’t mean we have to stress out at all. I’m here to make sure everything goes as smooth as possible. The first piece of advice I’ll give you is that chances are things won’t go 100% smoothly and that’s totally okay. The sooner you accept this fate, the better off you’ll be. The holidays aren’t about everything being perfect. Not in the slightest. The most important thing is that you enjoy the day with family, friends (or even just by yourself) no matter what happens. The turkey isn’t cooked, the sides have burned, the pies haven’t been baked? Don’t let any of that get you down. The second piece of advice is that you shouldn’t over-extend yourself. Go the simple route and delegate the dishes to others. In my house, I always make the turkey and stuffing and then everyone else makes a side. It alleviates the pressure off of me, and it’s actually fun for us all to get in the kitchen and cook together.
My last advice, aside from just having fun and enjoying the day, is to make as much ahead of time as possible. Bake off those pies the night before so you don’t have to worry about it the day of…plus I enjoy cold pumpkin pie better anyhow. Speaking of pies, if the Pumpkin Chocolate Pie from earlier in the week didn’t convince you, perhaps this Crème Brûlée Cheesecake Pumpkin Pie will do the job? It’s a great option when you want to switch up that classic tired old pumpkin pie you make and eat year after year. Plus, it’s delicious, so there’s that as well.
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Thanksgiving Day is right around the corner and what kind of Thanksgiving would it be without a pumpkin pie? A table without this beloved pie is the most blasphemous idea I can think of on such an important day. It comes but once a year and so we need to make sure we do it 100% right. In my family, we started making a pumpkin pie and an apple or peach pie but then we quickly realized that everyone wanted to eat the pumpkin pie, so now we just make two pumpkin pies and call it a day. This year though I’ve had the great idea of making a double crust pumpkin pie with a layer of chocolate because we all know that two crusts are always better than one. You can quote me on that. It’s a great pie that can be made ahead of time, which is great because you’re always going to be very busy on the big day and the last thing you want to be worrying about is making a pie on the day of. The solution: make it ahead of time, chill until ready to eat and then sit back, relax and enjoy the day, as you should. 
It’s that time of year again, the time when everywhere you turn you’ll run into a pumpkin recipe. They’ll all hit you right in the face and if you’re anything like me, you’ll be glad they did and welcome them with open arms. When I was a little kid, a nice cold slice of pumpkin pie with a ridiculous amount of whipped cream on top, was the only thing I looked forward to around this time of year. As soon as October hit, even before Halloween, we’d start eating pumpkin pie like it was going out of style in my house. My sisters and I were particular about how we ate it too, and my mamma would make sure she got it right each and every time, because she’s the best mother in the world. My oldest sister likes it just by itself, with no whipped cream or ice cream or anything. My middle sister likes it with a little bit of whipped cream, a sprinkling of cinnamon and only eats the filling because she dislikes crust. This is the same sister who dislikes 
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