This year holiday dinner came early to my house because I didn't want any of my family who were going on vacation to miss it. And when it came to decide the desert item, I asked my little one Pumpkin or Sweet Potato (mmmmmm my favorite of all). She said Pumpkin. I made both pumpkin pie and sweet potato pie and I didn't know it was so popular. The pie just flew off of the table. The original recipe is from the about.com website
And to differentiate the two pie, I found a cute pumpkin shaped pie baking shell
Home Made Pie Crust Recipe
Pumpkin Pie Filling
Ingredients:
And to differentiate the two pie, I found a cute pumpkin shaped pie baking shell
Home Made Pie Crust Recipe
Pumpkin Pie Filling
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| Pumpkin PIe |
- 1 can pumpkin pie puree 15 oz
- 3/4 cup sugar
- 1/2 teaspoon salt
- 1/4 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1 teaspoon all-purpose flour
- 2 eggs, lightly beaten
- 1 cup evaporated milk, undiluted
- 2 tablespoons water
- 1/2 teaspoon vanilla extract
Combine pumpkin, sugar, salt, spices, and flour in a medium mixing bowl. Add beaten eggs and mix well. Add evaporated milk, water, and vanilla and stir to combine well. Pour into pastry-lined pie pan. Bake at 400° for 15 minutes; reduce heat to 350° and bake about 35 minutes longer, or until center is set or a knife inserted comes out clean.
Cool it and serve with whipped cream
Also try the amazing Sweet potato pie
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| Pumpkin and Sweet potato pie |
