Leftovers. Truly my favorite part of Thanksgiving. Granted, I love the actual day. The warm house, the family all in one spot, the snacking, the football, the laughing. This one's actually extra special because it's my first trip home for it in 3 years! But, once we've eaten, once we've dabbled in the desserts and packed everything up into an assortment of containers collected over the years, it's time to pick at what's left over the next few days, maybe even later that night! There is truly no turkey sandwich like the one you make from leftover Thanksgiving Day bird...it's the one time of year it's perfectly acceptable to add cranberry sauce and stuffing to your sandwich and no one blinks an eye. Not to mention a side of mashed potatoes... And, how about pumpkin pie for breakfast? (Ooh, speaking of, if you're looking for a recipe, my mom has one that will change your take on pumpkin pie for life - see bottom for recipe!)
Anyway, it's the leftovers I look forward to, but it's the people that make the whole day possible that I'm thankful for. To just take a moment, I give thanks this year for all the people in my life who love and support me, who make me laugh and talk me down from a ledge. You know who you are...thanks for enriching my life and making this one hell of a journey.
**No Bake Pumpkin Pie**
4 ounces cream cheese, softened
1 tablespoon milk
1 tablespoon white sugar
1 1/2 cups frozen whipped topping, thawed
1 (9 inch) prepared graham cracker crust
1 cup cold milk
2 (3.5 ounce) packages instant vanilla pudding mix
1 (15 ounce) can solid pack pumpkin puree
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
In a large bowl, mix 1 cup of milk with pudding mix, pumpkin, cinnamon, and pumpkin pie spice. Spread in pie crust.
In another bowl, whisk together cream cheese, 1 tablespoon of milk, and sugar until smooth. Gently stir in whipped topping. When thickened, spread over pumpkin layer.
Sprinkle cinnamon on top. Refrigerate 4 hours, or until set.
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