If you’ve been following along this week, you know it’s Mother’s day week on Something Swanky! And I’m making all the favorite desserts from the mothers in my life. So far I’ve posted Coconut Cake for my Grandma and Golden Vanilla Pound Cake for my Dixie (also a grandma).
Today’s pumpkin pie is for my Mother-in-law. And I thought yesterday would be the perfect day to post her favorite recipe, because yesterday this happened…
My husband graduated from college! And we partied hard in the sun all day with family and friends (which led to my imminent collapse on the couch by 9pm and a total failure to post this recipe yesterday).
I love this picture of him hugging his Mom after the ceremony, it’s just so very sweet. His mom has always been such a gentle influence in his life, and I’m so grateful every day for the man she helped shape him to be. His first response to anger and conflict is almost always peaceful and soft, and I know that this is something he gets from her.
…and, uh, it’s a trait he really needs being married to a fireball like me! ;)
This pumpkin pie is a very traditional and classic recipe. There aren’t any crazy twists or anything. It’s just a good, solid recipe worth hanging on to. The crust is an easy buttermilk pastry I found in my favorite Betty Crocker cookbook, and I feel like it’s easier to make and work with than a normal homemade pie crust. Although, you could always just use my go-to Pillsbury ready-made pie crust, and all would be just fine in the world!