Monday, November 25, 2013

Pumpkin pie {Recipe}

I pretty much love every season.  By the time they get here, I'm so ready for the change.

However, from the end of November to the end of December may be my favorite time of the year.

I love the holidays. We are in full gear for Thanksgiving and have even started a little for Christmas :-)
I love the traditions.  Today, the kiddos painted ornaments like they do every year. 
Most importantly, I love the FOOD!

We have four Thanksgiving meals over the next three days and today I began baking.  This morning, I whipped up pumpkin pies, pecan pies, and sweet potato casserole.  Tim says my pecan pie is the best. Ever.  I have to say that it is very, very good.  
Pecan pie is my most favorite pie.  

Another pie is high up on the list too-- pumpkin pie.
Pumpkin Pie

1 can pure pumpkin
1 can evaporated milk
2 eggs, slightly beaten
3/4 cup brown sugar
1 tsp flour
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
1/8 tsp cloves
2 9-inch unbaked pie shells/crusts

Preheat oven to 425 degrees. Thoroughly blend all ingredients and pour into pie crusts. Bake for 15 minutes, then reduce temperature to 350 degrees and bake 40-50 minutes or until knife inserted near center comes out clean.  Cool on a wire rack for 2 hours. Serve immediately or refrigerate.

1 comment:

  1. I LOVE the ornaments your kids painted! Where did you find those?! Brighton would love to do that (and maybe even the kids in my class)!


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