Thanksgiving, and Mary had a little lamb

2015-11-25 06:23
 Traditional American pumpkin pie.

Traditional American pumpkin pie.

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LEGEND has it that the lady who petitioned the American government for 40 years for a national Thanksgiving holiday was also the writer of the classic nursery rhyme, Mary had a little lamb.

Sarah Josepha Hale, a magazine editor and author waged a tireless campaign in the 19th century to make thanksgiving a national holiday to be observed by all.

President Abraham Lincoln eventually declared that the last Thursday in November would be a national holiday and it was officially declared by Congress in 1941.

It is reported that the first thanksgiving took place when the Pilgrims, who had braved a sea trip on the? Mayflower?from Britain and landed in Massachusetts, celebrated their first harvest.

About 46 million turkeys, the traditional meat for this occasion, are eaten with hundreds of thousands kilograms of pumpkins, cranberries and sweet potatoes. For many years the U.S. president traditionally pardons a live turkey every Thanksgiving - the pardoned turkeys live out their lives on a farm.

Turkeys cannot see well at night and when raised commercially they cannot fly.

It is recorded that the Wednesday before Thanksgiving has the highest liquour sales of the year while the Friday is known asBlack Friday and is a traditional shopping spree for the start of Christmas shopping and sales.

Pumpkin pie is another tradition - the largest ever baked weighed over 4 000kgs and measured just over four metres and included 18 000 kgs pumpkin; 155 dozen eggs, plus cinnamon, sugar, pumpkin spices, litres of evaporated milk and crust.

Classic pumpkin pie



2 cups cooked and pureed pumpkin

1 tin (380ml) ideal milk (you can use milk instead )

250ml flour

2 tsp baking powder

1 tsp salt

300ml brown sugar

2 eggs

70ml butter, melted

½ tsp ground cinnamon

¼ tsp ground ginger


+- 25 ginger biscuits, crushed

2 tbsp sugar

4 tbsp butter, melted


• First make the crust. Combine the biscuit crumbs, sugar and melted butter in a bowl and press into a round pie dish and make sure it is tightly packed.

• Pop the dish into the freezer for about 15 minutes to harden.

• Preheat your oven to 180°C.

• Combine all the ingredients and mix in an electric blender .

• Take the base out the freezer. Pour the filling in and bake for 60 minutes.

• Serve hot with cream, and a dash of cinnamon.


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