This past weekend was the weekend for me that really felt like fall. Why you may ask is that? It was certainly not the 70 degree weather… which is still seems SO strange to me being the end of October but, rather the craving that I had on Friday evening. Pumpkin Pie.
Last October at Goucher College I held a pie eating contest that produced 40-50 store bought pumpkin pies that ended up lasting until well into December (got to love those preservatives).Delicious.
So what do I do? I am in the store and they do not have pumpkin pie! I look up on my handy iPhone: Easy Pumpkin Pie Recipes. Here is the recipe I found that creates a wonderful, wonderful Pumpkin Pie!
A word of caution: Pumpkin Pie will be eaten by lots of friends you never knew you had until you made Pumpkin Pie…
1 (9 inch) unbaked pastry shell (YOU WANT DEEP DISH!)1 (16 oz.) can pumpkin
1 (14 oz.) can Eagle Brand sweetened condensed milk
2 eggs
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. nutmeg
Preheat oven to 425 degrees. Combine ingredients in large bowl, pour into shell, bake 15 minutes, reduce oven temperature to 350 degrees and continue baking 35-40 minutes until knife inserted in center comes out clean.
