Thanksgiving - Time to Count Our Blessings!

Thanksgiving is a time to count our blessings and give thanks to those around us.

In 2019 Vision and US WestPoint Home joined forces to share and develop their history in the production and distribution of textiles.

We wish our American business family, customers and friends a Happy Thanksgiving. Thank you for your support this year and in the future.

Our WestPoint teams will be taking time to spend with their families and celebrate with a fabulous meal, including Pumpkin Pie.

Julie, from WestPoint, who lives in South Carolina, has kindly shared with us her traditional recipe which you can find on our website using the link here. Julie says of her recipe. “I’ve tried several fancier recipes in the past and honestly, this one is just the best. And it’s easy to make!”

We wanted to share Julie’s traditional recipe with you and you can find it below.


Pumpkin Pie Recipe – straight from South Carolina



¾ Cup Granulated Sugar

1 teaspoon ground cinnamon

½ teaspoon salt

½ teaspoon ground ginger

¼ teaspoon ground cloves

2 large eggs

1 Can Pumpkin Puree

1 Can Evaporated Milk

1 deep-filled sweet pastry case (you can make your own)



Preheat oven to 425˚F or

Step 1. Mix sugar, cinnamon, salt, ginger and cloves in a small bowl.

Step 2. In a large bowl beat the eggs.

Step 3. Add the pumpkin mixture and sugar and spice mix to the eggs and stir until incorporated.

Step 4. Gradually stir in the evaporated milk.

Step 5. Pour filling into the pie shell be careful not to overfill.

Step 6. Bake in the preheated oven for 15 minutes, then reduce the temperature to 350˚F for a further 40 minutes or until a skewer comes out clean.

Step 7. Cool on a rack and serve or refrigerate.


As an addition to the written recipe, Julie says “I make my own pie dough and I set aside a little extra and shape it into small thin autumn leaves (using a cookie cutter)  and bake separately.  And then once the pie is cooled, I place the baked leaves on top the pie.  This is not necessary to the recipe but just a bonus idea for decoration. To serve, I usually top it with a dollop of real whipped cream.”

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