Friday, October 12, 2012

Friday is Delicious- Pumpkin Pie

I have decided that Friday's will from now on be the sharing of a delicious recipe.  Why not make weekends a little sweeter?!  It is after all the season for home-baked treats.  Last weekend Everett and I made a fantastic Pumpkin Pie together... well, three actually and they didn't last long at all.  You can either go the simple route and use canned pumpkin or you can go the more fall-harvest suzy-home-maker route and roast your own pumpkin as we did.  If you choose to roast your own, Everett suggests a Long Island Cheese pumpkin, if you have access to one.  Cut the pumpkin in to 4 sections, place on a baking tray and put in the oven at 450°, cook until you can put a fork through pumpkin with ease, but do not burn the pumpkin.  To add a bit more sweetness to the pie we decided to use gram cracker crusts, it came out great!  

15 oz pumpkin or one can pumpkin
14 oz sweetened condensed milk
2 eggs 
1 teaspoon ground cinnamon 
1/2 teaspoon ground ginger 
1/2 teaspoon ground nutmeg
1/2 teaspoon salt

1- 9' pie crust


  1. Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
  2. Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.

Do you have a cold-weather go-to treat?! 

xo Jeni Leigh 

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