Saturday, November 6, 2010

Pumpkin Pie

First: pick out a lovely baking pumpkin. This is the key because baking pumpkins are sweeter than regular pumpkins. Yes, I found this out in my research.
Hint: Go to a fun pumpkin patch. (This is what really makes it fun!) 101106_1215
Second: Cut, Cook, and scoop your pumpkin. (I had Jarred help me cut and scoop the pumpkin. Cut into smaller pieces. Place in microwave with a little water and cook for about 30 minutes. You will know when it is done because it will practically fall off the pumpkin. This kind of sounds weird but you know what I mean right? Then puree. It will look like the glop that comes from a can.)101106_1217
Third: Follow this recipe for a yummy pumpkin pie~
* 1 (15 oz.) can pumpkin (about 2 cups of your real pumpkin)
* 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
* 2 large eggs
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground ginger
* 1/2 teaspoon ground nutmeg
* 1/2 teaspoon salt
* 1 (9-inch) unbaked pie crust

HEAT oven to 425°F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust.
BAKE 15 minutes. Reduce oven temperature to 350°F; bake an additional 35 to 40 minutes or until knife inserted 1-inch from crust comes out clean. Cool. Garnish as desired. 101106_1216
Oh yes, it is that easy.101106_1218
Forth: Enjoy your pie with a nice side of Cool Whip.101106_1230
Trust me when I say it is so much better this way. I know, it's a lot more work, but oh so worth it!


  1. Thanks for the recipe!!! I'm going to start a new family tradition!! One question, how can you tell if a pumpkin is sweet?

  2. It looks yummy! Using real pumpkin is a lot of work! It's a good thing "holiday" pie making only comes around once or twice a year!!!

  3. I'm gonna try mine tonight! I don't have much luck cooking so wish me luck!

  4. I love capture pictures and preserve them especially of my family.You have also posted very nice and precious moments images of yours.



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