November 10, 2010 at 10:37 am , by Sonia Harmon
Kimberly, Reid and Neil Perry have lots to be thankful for. The twenty-something siblings from Mobile, Alabama make up country music’s hot new act, The Band Perry. They’re currently on tour with Alan Jackson, and just last month their self-titled album debuted at #2 on Billboard’s Country Chart. Tonight the band is nominated for Vocal Group of the Year at the Country Music Awards—not too shabby considering that last year, they watched the show from a hotel room.
In a few weeks, the band will spend Thanksgiving—their favorite holiday—in Tennessee with family and friends. We asked them to share their must-have Thanksgiving recipe (and—bonus!—we got the funny story that goes along with it).
Kimberly’s (then Reid’s, then Neil’s) Traditional Pumpkin Pie
“We got the recipe from a great aunt of ours, who’s now passed away, but was almost like a grandmother to us. She was an amazing cook and one of her favorite recipes was pumpkin pie. I’ve made it since I was 10 years old. I called it ‘Kimberly’s Traditional Pumpkin Pie,’ and we had it every Thanksgiving. But as my brothers Reid and Neil got older, I started to have other Thanksgiving dinner responsibilities, and the next thing I knew, Reid crossed out my name on the recipe so it became ‘Reid’s Traditional Pumpkin Pie.’ He made it for the next three years and then when Neil, the baby of the family, was old enough to bake, Reid’s name got crossed out and the recipe became ‘Neil’s Traditional Pumpkin Pie.’ My role now is to make the sweet potato casserole, which I love, but my brothers totally hijacked my pumpkin pie!”
1 (9″) unbaked pastry shell
1 (16 oz.) canned pumpkin (2 cups)
1 (14 oz.) can of Eagle brand sweetened condensed milk (not evaporated milk)
1 teaspoon ground cinnamon
1/2 teaspoon each, ground ginger, nutmeg, & salt
In a large bowl, combine all of the ingredients except for the pastry shell; mix well & turn into shell. Bake for 15 minutes at 425 degrees, then reduce the oven temperature to 350 degrees and bake for 35 to 40 minutes longer or until a knife inserted 1 inch from the edge comes out clean. Let cool and garnish as desired.
Photo Courtesy of Justin Nolan Key.
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