Issue date: 11/26/08 Section: Features

Media Credit: Patrick Clayton [Click to enlarge]

What is Thanksgiving really about? Sure, it's nice to spend time with family, and some people do actually talk about what they are thankful for, but what is most looked forward to about the holiday is not the fellowship. It's the food.

My favorite part about Thanksgiving is the pumpkin pie. For the entire Thanksgiving holiday, for me, pumpkin pie serves as breakfast and a necessary part of lunch and dinner.

"That's the best pie ever," Jessica Liebelt, a freshman chemical engineering major, said.

With Thanksgiving nearly a week later in the month than last year, you'll be itching for some pumpkin pie a good while before the blessed day. Luckily, this year you can make your own, even within the confines of a dorm room.

"I think I might try that," Whitney Alblinger, a sophomore accounting major, said. "It sounds interesting."

A microwave is all that is needed. And maybe it will never be able to beat the real thing but it can temporarily fulfill a craving.

5 tablespoons of butter
1 1/4 cup fine vanilla wafers, crushed
1 tablespoon of sugar
1 cup canned or cooked
pumpkin
1/4 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon powdered
ginger
1/4 teaspoon salt
8 oz. carton frozen whipped cream
8 oz. carton vanilla yogurt

Crust: In a 9x9 pie plate, melt the butter for one minute. Mix together the crumbs and sugar. After putting aside two tablespoons, add the mixture to the butter and stir. Push down the bottom and sides of the plate and microwave for 1½ to 2 minutes.

Pie: In a microwave safe dish, combine the pumpkin, sugar, spices and salt. Cook until the mixture boils. Let cool for 10 minutes. Meanwhile, defrost the frozen whipped cream in the microwave for one minute. Fold the whipped cream into the yogurt. Combine that with the cooled pumpkin mixture. Spoon the pie into the crust and refrigerate for four hours.

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