Sunday, October 24, 2010

Ohhh my!! It's time for Pumpkin Pie!

After traveling the past couple weeks, it's so nice to be able to spend the weekend at home. Today has been very relaxing. I slept in MUCH later than normal and then just lounged around for awhile. After spending some time out on the deck admiring the scenery and cool Fall air, I decided that I MUST bake a pumpkin pie. There was no getting around it!

 I have to say that pumpkin pie is probably one of my most favorite pies! The combination of cinnamon, cloves and ginger is amazing! And of course, the pumpkin! I could eat pumpkin most days if given the opportunity! It's so versatile. I try to limit myself to pumpkin during fall only. That way it seems more like a treat and indulgence. I don't get tired of it that way!

So I spent this evening baking my first pumpkin pie of the season. The recipe I used is the classic pumpkin pie recipe from the back of the Libby's pumpkin can. It's so wonderful,  I just don't see a reason to alter it. The pie turned out beautifully!!

Classic Pumpkin Pie
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) Pumpkin
1 can (12 fl. oz.) Evaporated Milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Whipped cream (optional)

Combine sugar, cinnamon, salt, ginger and cloves in small bowl. In a separate large bowl, beat the eggs. Stir in pumpkin and sugar-spice mixture into the large bowl. Gradually stir in evaporated milk.

Pour mixture into pie shell.

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.

Source: Libby's

Stay tuned for my attempt at homemade pumpkin spice latte!



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