Friday, November 20, 2009

Beki's Pumpkin Pie Recipe

While Beki and I were looking online to find her Pumpkin Pie recipe, we came across a blog post about it...

The link for it is:

Friday, October 23, 2009
Pumpkin Pie

On the way home from the Half Moon Bay Art and Pumpkin Festival, we picked up some pumpkin pie making supplies from a local community market called New Leaf. They turned out perfect and Boo and Little Sister had a great time putting the filling together.

Beki's Pumpkin Pie from Natural Value Canned Pumpkin

Preheat oven 425 degrees.
Beat 2 Eggs, then stir in:
15 oz canned pumpkin
3/4 cup sugar
1/2 tsp salt
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1 can evaporated milk

Pour into pie shell. (We used Maple Lane Bakery Unbleached Pie Crust)
Bake for 15 minutes at 425 degrees.
Reduce heat to 350 degrees and bake for 35-40 minutes or until a knife inserted into the center of the pie comes out clean.
Beki's Pumpkin Pie

Got left over filling? Pour it into an oiled pie pan and bake it along with your pie. We doubled this recipe and ended up with two whole pies and one crustless pie -- enough to last us exactly 3 days.

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