What do you think of when you hear the word Thanksgiving?
Do you excitedly dream of a wonderful meal surrounded by family and friends gathered around the table, sharing the blessings of life?
Voices in loud conversations and energetic discussions about everything from school to church with many stops in between.
Maybe your children were in a pageant at school with little pilgrims and Indians. They probably even made adorable pilgrim hats for the boys and paper bonnets for the girls.
As homeschoolers we definitely had some Thanksgiving fun, and the older siblings loved
torturing dressing up the younger ones!
One part of me definitely misses those sweet days with my children, homeschooling and living life together 24/7.
Even though I know things are different I also rejoice in the knowledge that our first grandchild will be here soon to love on and to put silly hats on his head.
I can show him pictures of his own mother and how unique she was as my first test subject in our homeschooling experiment that began 21 years ago.
The circle of life will continue on just as God designed.
Maybe this year is a hard one for you. Have you lost a loved one or had a difficult year with losses that you keep inside?
Are your memories of loved ones no longer present at the table a heartache you experience alone?
Let me encourage you to know that tomorrow will come and I care about you, my reader and friend,
As the days rush forward to the holiday maybe this is the year you need to change up your traditions and try something new.
Maybe start with dessert (the best part of dinner, of course!)
This recipe is just a bit different from your normal pumpkin pie, which was appealing to me. Anything with vanilla pudding and whipped topping can’t taste bad, right? You still get the flavor of pumpkin with a very different texture.
I would love to know your holiday stories or even if you want to share a loss that is painful. I care about you, sweet friend who is struggling.
- 1/4 cup fudge ice cream topping (or caramel)
- 1 ready-to-use graham cracker crust
- 1/2 cup chopped peanuts
- 2 pkgs (3.4 oz each) vanilla instant pudding
- 1 cup cold milk
- 1 cup canned pumpkin
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 8-oz. whipped topping, thawed
- Pour fudge topping onto bottom of pie crust and sprinkle with nuts.
- Beat next 5 ingredients in large bowl with whisk until blended.
- Stir in 1 1/2 cups whipped topping and spoon into crust.
- Refrigerate 1 hour.
- Top with remaining whipped topping, drizzle with fudge and sprinkle with nuts.
- I only had fudge topping on hand but caramel topping is even better!
- You can carefully transfer crust from pie pan to a plate before filling with the ingredients if you want a more festive look!