Sunday, 20 November 2011

Perfect Pumpkin Pie!

Thanksgiving is (eek!) next week! Having a complete meal with a juicy Turkey, moist dressing, and fluffy garlic mashed potatoes will make your memorials last with your loved ones. What is the BEST way to end a delicious Thanksgiving meal: classic pumpkin pie. And guess what: it is super easy to make even if you do not bake on a regular basis!

Kimm's Pumpkin Pie: Yields one 8-inch pie...for one....or two. (Depends on how hungry you are!)

-Preheat oven to 400 degrees F.
-Have one 8-inch unbaked pie shell ready. (You can buy it store-made or make your own.) Make sure it is in your chilled!

-In a small mixing bowl, combine all the dry ingredients together:
3/4 cup brown sugar
2 teaspoon ground cinnamon
1 teaspoon salt
1/2 teaspoon ginger
1/4 teaspoon cloves
1/4 teaspoon all-spice

-In a medium size bowl, whisk together 2 eggs.
-Add 15oz (1 can) unsweetened pumpkin puree.
-Add 12 fl. oz (1 can) evaporated milk.
-Add the sugar and spice mix.
-Stir together with spatula until the mixture is uniform.

-Pour into the unbaked pie shell and bake for 15 minutes.
-After 15 minutes, turn the heat down to 350 degrees F and bake for 45 minutes more.
-Cool for 2 hours, at room temp, before serving.
-Served with whipped cream. Enjoy!

REMEMBER: You don't always have to serve a classic made pumpkin pie. I make an Apple-Pumpkin Pie that my family loves and enjoys. If you are hosting a large party, you could have everyone bring a different cookie and have a cookie exchange. Or, bake pumpkin cake with a ginger cream cheese frosting. Maybe an assortment of brownies and blondies will hit your hunger cravings!

What ever you are baking and cooking next Thursday, be sure to enjoy the food, wine, and company.

Happy Cooking!

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