Wednesday, November 27, 2013

Easiest Pumpkin Pie Recipe (seriously, I'm pretty sure John could evenpull it off)

The recipe of the week is a pumpkin pie, in honor of American thanksgiving (which I mistakenly thought was Monday and so made this Monday, just to justify this, thanksgiving is on Monday in Canada!). Either way, it's ridiculously easy and delicious! Enjoy!

Preparation time 10 mins Bake time 45-50 mins

3/4 can (15 oz can) pumpkin purée 
3/4 can (14 oz can) evaporated milk
2 tsp cinnamon
1 tsp ginger
1 tsp cloves
1 tsp nutmeg
1/2 tsp salt
2 eggs
1/2-3/4 cup of brown sugar (depending how sweet you like it)
9 inch graham cracker crust
Whipping cream


This recipe usually asks for a full can of the pumpkin and milk, but I find it ends up making way more than you need, so I cut it down a bit. Also, to make a graham cracker crust from scratch is pretty easy, but who has time for that when you're making a whole thanksgiving feast?! You start by mixing all the dry ingredients (spices and sugar) together (though in this recipe it really doesn't matter the order you mix things in, just make sure they're mixed well). Then add the pumpkin purée and eggs and beat until well mixed. Then gradually pour in the evaporated milk and mix some more. The filling mixture will be pretty liquidy, but thats how its supposed to be. On your already prepared pie crust, brush it over lightly with a beaten egg. Then pour your mixture in it, careful not to overflow. Bake at 425 degrees for 15 mins then turn it down to 350 for another 30 mins or until its as firm as you'd like it. Of course pumpkin pie would not be complete without whipped cream! I suggest letting your pie cool before serving it with whipping cream, not that a warm pumpkin pie isn't delicious, but the whipping cream will just melt off if it's not cool enough, you can always just put it in the fridge for 30 mins, and then-easy as pie, it's ready to eat!

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