Hosting a Friendsgiving at school can be a great way to kick off the holiday season. It’s just like Thanksgiving at home without the whole fighting-with-your-uncle-over-politics part. And, you can try new dishes to add to your menu this year!
Friendsgiving is always a potluck style. It’s perfect for broke college students because if everyone contributes just a little bit, you’ll have a feast you could’ve never afforded to make yourself. As the host, it’s your job to make sure every food category is covered. Make sure someone brings the stuffing, the mashed potatoes, the biscuits, the green beans, the mac-and-cheese and whatever else you consider essential for your Thanksgiving dinner. In a college house or apartment, you’re not going to have much room in the kitchen for extra people to be preparing food. Instead, just heat up the oven so guests can reheat their dishes right before its time to serve.
The host is responsible for the turkey and subsequently, the gravy. It’s a lot to ask a friend to transport a big, hot bird to your apartment. So if you’ve never made your own turkey you can find simple recipes online or just grab a prepared one from the grocery store. Friendsgiving is not about being extravagant, it’s about eating comfort food and spending time with friends. Leave the fancy dishes up to your parents next week!
Let’s say you opted for the store-bought turkey and you’re feeling a little guilty about not making anything homemade. You can tackle dessert which is an equally important part of the meal as a whole. If you’re craving pumpkin pie, try mixing it up this year and putting a little twist on the classic recipe.
Grandma’s recipe for Pumpkin Chiffon Pie offers a lighter, fluffier take on a dish that everyone will love after a big filling meal.
What you’ll need:
- 1 envelope gelatin powder
- 3 eggs, separated
- 1 cup sugar
- 1 1/4 cup pumpkin
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/2 teaspoon ginger
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
What you’ll do:
- Soften 1 gelatin envelope into 1/4 cup of cold water. Set aside.
- Beat 3 egg yolks slightly.
- Add pumpkin, 1/2 cup sugar, milk, salt, ginger, cinnamon, and nutmeg in saucepan on stovetop. Cook until it begins to thicken and bubble. Stir occasionally.
- Once thickened, remove from heat and add gelatin until dissolved. Set aside to cool.
- Beat the 3 egg whites until stiff peaks form.
- Gradually add other 1/2 cup sugar into egg yolk mixture
- Fold egg white mixture into pumpkin mixture.
- Pour into pie crust — chill.
- Serve topped with whipped cream and nutmeg sprinkle.
