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Monday, November 4, 2013


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Yesterday we had some friends over for dinner and made a last-minute pumpkin pie. It turned out so yummy and smelled so glorious! We didn't wait for it to cool to serve it and pipe light and fluffy whipped topping on the top!

I got this 15 lb. pumpkin and cooked it... all from scratch! I love making things from scratch even though they take a little while longer. But it tastes so much better! It made more than 1 gallon of puree.

Click through for recipe...

Here is the recipe we used for the pie! So easy and fast for prep - just give yourself time for baking it.

Pumpkin Pie
1 (15 oz) pumpkin puree
1 (14 oz) sweetened condensed milk
2 large eggs
1 teaspoon ground cinnamon
a tiny dash of nutmeg (it's goes a long way!)
1/2 teaspoon salt
1 9-inch unbaked pie crust

1. Preheat your over to 425 degrees F. Whisk all the ingredients in a mixing bowl until smooth. Pour into crust and bake for 15 minutes.

2. Now reduce the over temperature to 350 degrees F and continue to bake for 35-40 minutes until you can put a toothpick in the middle and it comes out clean. Chill and serve with a huge dollop of whipped topping!

Voila! Done! Store in the fridge... if there's any leftovers.

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