What is Thanksgiving without a pumpkin pie?? Add a little dollop of whip cream and it is the perfect ending to the feast!!
We hope everyone has a Blessed Thanksgiving and gets to stuff themselves full. : )
Have fun shopping Black Friday and hope you all get some good bargains!!!!
1 (9″) pie crust
3/4 cup sugar
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves
1 (15oz) can pumpkin
1 can evaporated milk
Mix the sugar, cinnamon, ginger, and cloves in a large bowl. Add in eggs and pumpkin. Mix thoroughly. Gradually add in the evaporated milk until combined. Take your pie crust and get it ready to go (store bought, homemade, or the pre-made dough all work great). Pour the pumpkin mixture into pie crust and bake in a preheated oven at 450 for 15 minutes. After 15 minutes, lower heat to 350 and continue cooking an additional 40-50 minutes, or until inserted knife comes out clean. Cool and serve with a little whip cream!!
*This recipe makes enough for one big pie and two mini’s.