Here Comes ...
Trips to pumpkin patches, corn fields turned into life-size mazes, cinnamon candles, haystacks, pumpkins, colorful mums and piled up leaves remind us Fall is here and the festivities right around the corner.
We kicked off the season with a pumpkin pie baked from this season's first harvest. After the kids went to bed, I set out on making the pie.
Ingredients
1 1/2 Small pumpkins to make 15 oz of mashed pumpkin
1 Sweetened condensed evaporated milk can
1 tbs Pumpkin pie spice
1 Graham cracker pie crust ( Store bought)
3 eggs
Method
1. Cut the skin, scoop or cut the dangling on the inner walls of the pumpkins.
2. Chop the pumpkins into cubes and cook in boiling water.
3. In another bowl, whisk 2 eggs and 2 tbs pumpkin pie spice and a can of sweetened condensed milk.
4. Cool of the cooked pumpkins and mash it.
5. Mix the mashed pumpkin to the egg mixture in #3.
6. Pour the entire mixture into a store bought Graham cracker crust.
7. Preheat oven to 350 degrees and bake for 40 minutes.
8. If you desire a golden top, brush egg wash (whip 1 egg and some water) on top of the pie and bake for 5 minutes at 375 degrees.
9. Cool off for an hour on the rack before chilling it in the refrigerator.
10. Add a dollop of cream and you are all set to go.
Today morning, when the kids woke up, the first thing they wanted to see was the pie. Yes, hubby and I could have cozied up with a movie last night, but the eager looks on the kids' face more than made for a couple of hours in the kitchen last night.
We kicked off the season with a pumpkin pie baked from this season's first harvest. After the kids went to bed, I set out on making the pie.
Ingredients
1 1/2 Small pumpkins to make 15 oz of mashed pumpkin
1 Sweetened condensed evaporated milk can
1 tbs Pumpkin pie spice
1 Graham cracker pie crust ( Store bought)
3 eggs
Method
1. Cut the skin, scoop or cut the dangling on the inner walls of the pumpkins.
2. Chop the pumpkins into cubes and cook in boiling water.
3. In another bowl, whisk 2 eggs and 2 tbs pumpkin pie spice and a can of sweetened condensed milk.
4. Cool of the cooked pumpkins and mash it.
5. Mix the mashed pumpkin to the egg mixture in #3.
6. Pour the entire mixture into a store bought Graham cracker crust.
7. Preheat oven to 350 degrees and bake for 40 minutes.
8. If you desire a golden top, brush egg wash (whip 1 egg and some water) on top of the pie and bake for 5 minutes at 375 degrees.
9. Cool off for an hour on the rack before chilling it in the refrigerator.
10. Add a dollop of cream and you are all set to go.
Today morning, when the kids woke up, the first thing they wanted to see was the pie. Yes, hubby and I could have cozied up with a movie last night, but the eager looks on the kids' face more than made for a couple of hours in the kitchen last night.
4 comments:
Pie looks yummy. Will try in our home. When kids look into your eyes with appreciation, there is nothing equal to that in the world.
the pie looks delicious Geeta
That looks yums! And the pumpkin patch trips sound like so much fun.
never actually had a pumpkin pie.. wondering what it mite taste like... but a trip to a pumpkin patch sounds like fun
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