With Thanksgiving tomorrow, I decided to make the classic Thanksgiving dessert, Pumpkin Pie. We always have Pumpkin Pie as one of many Thanksgiving desserts. This year my mom said that she wasn’t going to make it, so I decided to make it. I thought it would be really difficult, but it was relatively easy, it just took a long time to bake.
(Recipe adapted from Betty Crocker’s Cookbook: Bridal Edition)
Pre-made Graham Cracker pie crust
2 large eggs
1/2 cup sugar
2 teaspoons of pumpkin pie spice
1/2 teaspoon salt
1 can (15 ounces) pumpkin (not pumpkin pie mix)
1 can (12 ounces) evaporated milk
1. Preheat the oven to 425 degrees.
2. Beat eggs slightly in a medium bowl using a whisk or a hand beater. Beat in the remaining ingredients.
3. Place the pie crust on a cookie sheet to prevent spillage into the oven. Pour the filling into the pie crust.
4. Bake the pie for 15 minutes. Reduce the oven temperature to 350 degrees. Bake for an additional 45 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack for 2 hours. After cooling, cover the pie and refrigerate.
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