Taste of Pumpkin Pie

>> Monday, January 31, 2011

On the last day of January, I reflect fondly on the past holiday season.  Nothing beats having a slice of creamy, fresh out of the oven pumpkin pie.  It's still January, right?  The smell of cinnamon floats from the oven straight to this blog page, I just need to add some scratch and sniff capability.  This was made with Big E and C, and Big E did a wonderful job putting the whipped cream perfectly on the slice of pie.  It was delicious.  Hopefully you can enjoy this too before the winter season ends!

We used the recipe found here

  • 1 (15 ounce) can pumpkin
  • 1 (14 ounce) can sweetened condensed milk
  • 2 large eggs
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 (9 inch) unbaked pie crust

  1. Preheat oven to 425 F. 
  2. Mix pumpkin, sweetened condensed milk, eggs, spices and salt in a bowl until the mixture is smooth. 
  3. Pour into the crust and bake for 15 minutes.
  4. Reduce the oven temperature to 350 F and continue baking for 35 to 40 minutes.  The pie is ready when a knife inserted 1 inch from crust comes out clean. 
  5. Cool before serving.


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