It's the last week of Fall Festival over at This Blessed Nest can we see if we can't convince Kelly to keep it going till Thanksgiving - I'm having way too much fun thinking about what Fall project to tackle next.
For my last post it had to be the mack daddy of fall fun - the pumpkin pie. I stumbled across the perfect recipe years ago and keep coming back to it, aren't I nice to share some secrets.
Secret number 1 is canned pumpkin. I love Cha Cha for showing me how easy it is to make my own pumpkin and I will be doing that this year to prepare for any pumpkin shortage that my happen, but... canned pumpkin rocks my world!
Secret number 2 (and don't judge me) frozen pie crust. This is my first time using pie plates (my mum got them for me this week) so next time I'll be trying roll out crust unless someone can send me a good and easy pastry recipe. Frozen pie crust is just what you need, never feel guilty about canned pumpkin or frozen pie crust - you still made the pie.Secret number 3 - dont' skimp on the spices
I love Watkins for the aesthetic appeal but they aren't the best for pouring, though they are excellent for sprinkling!And the recipe - so glad you asked - assuming you bought Libby's canned pumpkin turn the can around - oh look there's the perfect recipe :-)
Seriously if you have ever poo poohed canned pumpkin, frozen pastry and the recipe on the back of the can just give it one try and I promise you won't be disappointed.
I mean just look at that pie - heaven!
And they only had the large cans at the store so we had to have two pies this week!
Secret number 4 - Fat Free evaporated milk may be a little pricier but tastes better - it's a little sweeter and has no guilt so you can go ahead and dollop on the (fat free) Cool Whip to your hearts content!
MIX sugar, cinnamon, nutmeg, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
POUR into pie shell. Generously sprinkle extra Nutmeg on the top - another Pinault addition!
BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.
Happy Fall everyone!
Kellie - week 5, 6,7,8 etc are just dying to join the party!