A most favored pie in my household starting around this time of year is pumpkin. Canned pumpkin and evaporated milk are kept as staples on my pantry shelf due to the fact that this recipe can be whipped up as a quick and easy dessert for Sunday dinner or when an everyday supper needs to be raised up a notch for whatever reason.
On the recipe card I have written, As Simple as "Pumpkin" Pie because it is so ridiculously simple.
1 can of solid packed pumpkin
2 eggs, slightly beaten
3/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon ginger
1/2 teaspoon nutmeg
2 teaspoon cinnamon
1 can (12 oz) evaporated milk
1 9'' unbaked pie crust
Mix ingredients in order given. Bake at 425 degrees for 15 minutes, lower temperature to 350 degrees and bake for 40-45 minutes.
We love to top our piece of pie with either whipped cream or a scoop of vanilla ice cream.
So delicious and "as simple as pie"!
"After the leaves come down, the countryside has an open look. New vistas appear, hills unseen when summer's wealth of green is spr...
Knitting and reading... ahhh; a most delightful pursuit on the best of days, irregardless of the weather outside. And my world is shout...
A Wednesday morn in May appears to be a very good day to begin a binge of healthy eating once again. This granola is super easy to make...