Pumpkin Ginger Pie with Marshmallow Topping

1 pie crust, unbaked
1/2 cup crushed gingersnap cookies
1/4 cup chopped pecans
2 TB. packed light brown sugar
2 TB. flour
2 TB. soft butter or margarine
1 can pumpkin (15 oz.)
1 cup evaporated milk
1/2 cup brown sugar
1 tsp. pumpkin pie spice
1/4 tsp. salt
2 eggs
2 cups mini marshmallows

Heat oven to 425. Place pie crust in a pie pan. In a bowl, mix the next 5 ingredients. Sprinkle in the pie crust. In large bowl, mix the pumpkin, milk, brown sugar, salt and eggs. Pour into pie crust on top of struesal. Bake 15 minutes. Reduce heat to 350. Bake 35-45 minutes or until cooked. Cool completely. Just before serving, spread marshmallows on top of pie. Broil in oven 5 inches from heat for about 30 seconds until they are browned.

Giving Thanks in All Things

We Gather Together

We gather together to ask the Lord's blessing;
He chastens and hastens his will to make known;
The wicked oppressing now cease from distressing,
Sing praises to his name: He forgets not his own.

Beside us to guide us, our God with us joining,
Ordaining, maintaining his kingdom divine;
So from the beginning the fight we were winning;
Thou, Lord, wast at our side, All glory be thine!

We all do extol thee, thou leader triumphant,
And pray that thou still our defender wilt be.
Let thy congregation escape tribulation;
Thy name be ever praised! O Lord, make us free!
Amen

--Traditional Thanksgiving Hymn
(A translation by Theodore Baker: 1851-1934)

Thanksgiving Recipe

I am making this for Thanksgiving: Sweet Potatoes in Orange Cups

4 oranges
1 large can sweet potatoes, drained and mashed
1 egg
1/2 cup cream
2 TB. butter
1/2 tsp. salt
pinch of nutmeg
8 marshmallows

Cut stems off the oranges, cutting crosswise. Using knife, scoop out pulp. Set aside. Add egg, cream, buter, salt and nutmeg to mashed potatoes. Whip until light. Fill orange cups. Garnish with marshmallows. Bake at 350 for 20 minutes. Serves 8.