The turkey and squash on the American Thanksgiving table are like the Chinese Mid-Autumn mooncake. Every year on the fourth Thursday of November, people in many Western countries celebrate Thanksgiving, the most important traditional folk holiday of the year. Both turkey and pumpkin pie are part of the Thanksgiving meal, as a way of thanking the Indians for their help and support in times of crisis, as well as thanking God for his gifts to them.

Pumpkin pie is a popular dessert at the holiday table.

Recommended recipe:

Materials: 150g of pumpkin puree (after peeling and steaming the pumpkin), 1 egg, 30ml of condensed milk, 2 sheets of flying pie crust, a little lemon juice, a little lemon zest shavings. (6-inch pie plate)

Practice:

1, defrost and soften the pie crust; slightly rolled into a rectangle, rolled up; cut into four sections; pressed, two stacked together and rolled; stacked again, rolled into a slightly larger than the pie plate.

2, pressed into the pie plate, remove the edges of the extra point; with a fork pierced with small holes. 200 degrees, bake for 15 minutes; this time to prepare the pie liquid: pumpkin puree with condensed milk, eggs, lemon juice and crumbs, put in a blender and puree; take out of the baked 7 ripe beat the skin, pour into the pie liquid, medium, upper and lower heat, bake for another 30 minutes.