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!

Enjoy!

Sincerely,
Bailey