Thanksgiving 2009 | Raleigh Family Photographer

I have so many things for which to be thankful. These pictures show just a few of them.
I love how Jacob and Talah almost have the same expression in the picture below left. She thought it was awesome to have the leaves fall all around her when the wind blew.

It was sort of strange to set a Thanksgiving table for only three people, but it was still a good and relaxing day. We definitely missed all of our family in Florida, though!

Pumpkin trifle.

Savory pumpkin pie/tart (recipe at the bottom).

Turkey breast cutlets and root potato smash. I have to say, these turkey cutlets were no where NEAR as good as the whole bird my dad cooks, but I thought I'd give them a shot.

Some of Jacob's latte art. Even though I don't drink coffee, I truly appreciate his artistry.

My favorite thing we ate was the savory pumpkin pie. It was very easy to make and I just adapted it from a recipe I found online. If you're feeling ambitious you can roast pumpkin instead of using the puree.

Savory Pumpkin PieIngredients:1 can pumpkin puree1 pie crust (pre-made or make your own)2 medium onions2 T brown sugar2 T butter1 T oil1 cup grated cheese (I used English Coastal Cheddar but Gruyere would be good)2 eggs2 T milkSalt, pepper, thyme, and nutmeg to taste
-Brown the pie crust at 375 degrees until lightly golden.-Slice the onions into thin half-moons and sautee in the oil and butter for 5 minutes. Add the brown sugar and cook until caramelized.-In small bowl, mix pumpkin puree, caramelized onions, and salt/pepper/thyme/nutmeg to taste.-Scrape pumpkin mixture into the pie crust-Cover with the cheese (you may not need a whole cup but I was using a deep dish pie pan)-Mix the eggs and milk in a small bowl-Pour egg/milk mixture over the top of the cheese
Bake at 375 degrees 25 minutes or until set.