As we are all indulging ourselves with pumpkin spice some things and get ready to celebrate the 50th Anniversary of It’s The Great Pumpkin, Charlie Brown with our Peanuts friends this evening, let’s conjure up a magnificent tablescape for the fall season that can take us through Thanksgiving.

Photo Courtesy of Linda Heister

Love the tiny ghost pumpkins and look the Giant Pumpkin left exquisite gilded and silvered pumpkins from the patch and added perfect dried hydrangeas in a sterling bowl… all this wonder placed to reflect on a mirrored table. No one asked me but I say the way to do a tabletop!!!

FROM MY RECIPE BOX

 PUMPKIN CHIFFON PIE

3 egg yolks

1 cup sugar

1 1/4 cup canned pumpkin puree

1/2 cup  whole milk

1/2 teaspoon each…salt, powdered ginger, nutmeg, and cinnamon

2 teaspoons gelatin softened in

1/4 cup water

3 egg whites

Baked pie shell, can be your favorite pastry shell or graham cracker shell (I use a prepared graham cracker shell)

1/2 cup heavy cream

Beat egg yokes with 1/2 cup sugar, add pumpkin, milk, and seasonings.  Cook and stir in double boiler until thick. Add gelatin stir until gelatin is dissolved. Cool. When beginning to thicken, fold in egg whites that have been beaten with remaining sugar until stiff. Pour into pie shell. Chill.  Garnish with whipped cream.  Makes a 9-inch pie.  Enjoy!