With Thanksgiving right around the corner, I thought I'd post my favorite pumpkin pie recipe. Not only is it frugal, it's feminine! Here's what you'll need...
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1 15 oz. can pumpkin
1 12 fl. oz. can evaporated milk
1 unbaked pie crust (click HERE for a shortening-free how-to post)
Step 1: Preheat oven to 425 degrees.
Step 2: Whisk together first 5 ingredients.
Step 3: Beat eggs and add to above mixture.
Step 4: Add pumpkin and evaporated milk and mix until blended. Just look at this autumn-y goodness...
Step 5: Prick pie crust with a fork to avoid the formation of obnoxious bubbles while baking...
Step 6: Pour batter into pie crust...(again with the autumn-y goodness)
Step 7: Cut 5 pieces of aluminum foil, like so...
Step 8: Use these pieces to cover the crust during the initial baking stages. I will readily admit that it is difficult to get these pieces to stay on without smushing the crust, especially during transportation to the oven. However, if you can accomplish this, it will be well worth the effort, as the edges of the crust won't become over-baked.
Step 9: Bake in the 425 degree oven for 15 minutes, then lower the heat to 350 degrees and bake another 20 minutes. Carefully remove the foil at this point, then bake for another 20 to 30 minutes or until a knife stuck in the center comes out clean.
You know what? I'm going to have a piece RIGHT NOW...
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The Barefoot Mama's Feminine Friday
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