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well hey y'all I'm in here in the
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kitchen it's Thanksgiving time at last
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and this my cousin Johnny and you're
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driving this boat honey absolutely
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because Johnny's in the bakery business
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she has Gabriel's Bakery in maretta
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Georgia and you're getting ready to make
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us a pumpkin rum pie absolutely rum and
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butter y'all so you put me to work I
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will do it we started with a can of um
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pumpkin puree unsweetened and you can
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crack those three eggs for Me OK do get
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them cracked and we're going to add a
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cup and a half of heavy cream okay thank
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you ma'am and you want me to just go
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ahead and dump those in there yes
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absolutely and this is this is the
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pumpkin pie that swayed me from sweet
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potato pie uhuh you know we always ate
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sweet potato pie that love sweet potato
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P love still love it you know the beauty
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of these kind of Pies y'all is they're
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so easy see so we've got the eggs and
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the heavy cream heavy cream's going to
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make it so good and we want a third of a
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cup of sour cream in there we're going
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to use a mixer on this so I'm just going
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to stir a little bit and I'll be putting
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the ginger which is a teaspoon and a
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half of ginger in it and this smells so
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good doesn't it smell good I love Ginger
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we know it's fall when we start getting
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the cinnamon and the nutmeg and the
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cloves out okay teaspoon and a half of
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cinnamon smells so like Thanksgiving and
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then we just want a pinch of cloves and
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a pinch of nutmeg if you'll do that this
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W just remember a little bit of clove
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goes a long long way okay this is strong
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y'all so you'll want to be careful then
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we want a pinch of salt okay we have two
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tablespoons of melted butter and we need
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two teaspoons of this vanilla I need a
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cup of that brown sugar got two
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tablespoons of dark rum I got that rum
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on my fingers we'll we'll mix this
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here doesn't have to mix
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long all right this is mixed well enough
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getting easier yeah I'm going
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to think it's good oo Johnny a taste of
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ginger and that is so good talk to me
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about your pie crust right now we're
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going to pour this in the pie shell okay
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let me help you okay you scrape and I'll
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so you just dump well if I'm going to do
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it at home I just buy the pie crust in
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the grocery store because obviously it
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don't have a whole lot of time and they
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work pretty well so we're going to put
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this in the oven we're going to bake it
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at 425 initially we're going to bake it
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for 10 minutes then you're going to turn
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the oven down to 300° for about 35 or 40
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minutes okay so into the convection oven
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this goes and because this is a
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convection oven it Cooks about 50°
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higher than my standard ovens so we're
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going to cook this 50° long less so I'll
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have this on 375 or 10 minutes then
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we're going to come back turn it down
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and let it finish baking off until it's
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set in the center right right and while
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while that is baking we can do the
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topping you see the whipped cream is
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delicious on it but then you put on this
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pecan praline topping and it is I've
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never had a topping on a pumkin pie
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let's get some butter in here so it's 2
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tbspoon A4 of a cup of this brown sugar
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dark brown half a cup of these pecans
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here good and you just Stir It Up and it
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starts to Bubble oh you want to see the
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cutest thing you know I went to
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Williamsburg uhhuh and um I had a chance
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to work in the in the kitchen in the old
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1700s is this is their tasting spoon and
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they would keep their tasting spoon
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around their neck M so that they could
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taste ain't that clever very clever when
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you initially put your butter in y'all
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you want to watch your temperature cuz
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that butter will burn on you real quick
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and it doesn't taste nearly as good once
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you burned it all right so now what are
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we going to do with these once that's
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going to cook about 5 minutes
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uhhuh all right so you think that's
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cooked long enough that should beut long
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enough and just spread it out on that
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foil and it's going to harden up okay
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and we'll break it up in little pieces
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so that everybody gets
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some oh gosh ours great so good it is so
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good uh so all I've got to do y'all is
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make the glaze for our turkey and to do
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that I'm going to melt couple of
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tablespoons of butter I'm going to use
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34 a cup of apple cider and a half a cup
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syrup Thanksgiving is in the air yes all
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right in our tummy in a minute huh it's
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going to be what in our tummy in a
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minute it sure is you know you take
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hours to prepare all this stuff and 10
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minutes to knock it all down can't you
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that's right all right so that was a
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four of a cup of brown sugar and I'm
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tablespoon of apple cider
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vinegar and just want to reduce that
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down a little bit now we have got our
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Hawaiian bread stuffing we've got my
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Johnny's beautiful pumpkin pie with
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pring crunches to go on top and fresh
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whipped cream and we've got our mashed
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potatoes that have parsnips in it and
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rud bagas and onions m going to be so
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good it's going to be so good now we
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just have to top it off with the pecan
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preing oo that's perfect Johnny
