Saturday, March 23, 2013


You may be asking why I am posting a pumpkin pie recipe in March.  The answer is simple, I have two reasons.  First, pumpkin is healthy and should be eaten year round!  Second, the calendar may say it is March but much of the country is experiencing snow and blizzard conditions.  So bake up a tasty pumpkin pie, sit by the fire and relax!  You can't control the weather!

1 can (15-oz) pumpkin
1 can (14-oz) sweetened condensed milk
2 large eggs
1 tbsp pumpkin pie spice
1 9-inch deep dish pie crust (boughten or your favorite recipe)

Preheat oven to 425 degrees.

Place pie pan on a cookie sheet and line with the crust.

In a large mixing bowl combine the pumpkin, milk, eggs, and spice; mix together until smooth.  Pour the filling into the crust.

Bake at 425 degrees for 15 minutes.  Reduce the temperature to 350 degrees and bake another 40 minutes or until a knife inserted about an inch from the crust comes out clean. 

Remove from oven and set on a wire rack to cool completely.

Serve with whipped cream, if desired.

Yield: 8 servings.

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