Originally posted on Aggieland Mommy November 16, 2007
So I am planning the menu for Thanksgiving as well as the grocery list. I am pretty much just copying all the ingredients from my blog and pasting them to a word document and "voila", a grocery list. It seems that using this recipe may be a cop-out, I don't know. I suppose if it's not broken, don't fix it. I'll use this recipe until another one comes along. Besides, who am I kidding, with a 3 year old, a 20 month old, and being 8 months pregnant, do I really think I can juggle the entire meal plus fancy schmancy pies and crusts? I'll worry about it when the kids are old enough to help.
3/4 c. sugar
1/2 t salt
1 t ground cinnamon
1/2 t ground ginger
1/4 t ground cloves
2 lg eggs
1 can pure pumpkin
12 oz evaporated milk
9" pie shell, unbaked
1. Mix sugar, salt, cinnamon, ginger, and cloves in small bowl.
2. Beat eggs in mixer bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
3. Pour into pie shell.
4. Bake in preheated 425 oven for 15 minutes. Reduce temperature to 350; bake 40-50 minutes or until knife comes out clean.
5. Cool on wire rack for 2 hours. Serve immediately or refrigerate.
So I am planning the menu for Thanksgiving as well as the grocery list. I am pretty much just copying all the ingredients from my blog and pasting them to a word document and "voila", a grocery list. It seems that using this recipe may be a cop-out, I don't know. I suppose if it's not broken, don't fix it. I'll use this recipe until another one comes along. Besides, who am I kidding, with a 3 year old, a 20 month old, and being 8 months pregnant, do I really think I can juggle the entire meal plus fancy schmancy pies and crusts? I'll worry about it when the kids are old enough to help.
3/4 c. sugar
1/2 t salt
1 t ground cinnamon
1/2 t ground ginger
1/4 t ground cloves
2 lg eggs
1 can pure pumpkin
12 oz evaporated milk
9" pie shell, unbaked
1. Mix sugar, salt, cinnamon, ginger, and cloves in small bowl.
2. Beat eggs in mixer bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
3. Pour into pie shell.
4. Bake in preheated 425 oven for 15 minutes. Reduce temperature to 350; bake 40-50 minutes or until knife comes out clean.
5. Cool on wire rack for 2 hours. Serve immediately or refrigerate.
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