It's been awhile since I've posted, as I've been busy as a bee preparing for the upcoming holidays.
It seems hard to believe today is already Thanksgiving Eve. We'll be traveling to my SIL''s home on Cape Cod for dinner tomorrow.
In preparation for Thanksgiving, I baked an apple pie and a pumpkin pie to take with us for dessert. Whenever I bake pies to take to someone house, I like to use disposable, aluminum pie tins. That way I don't have to worry about bringing home a pie plate (or any leftover pie, which I really want around the house tempting me.)
Here's my pumpkin pie recipe:
- 1/2 box (1 crust) Pillsbury® refrigerated pie crust, softened as directed on box
- 3/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 2 eggs
- 1 (15 ounce) can pumpkin purée
- 1 1/2 cups milk
- Preheat oven to 425°F.
- Prepare pie crust according to the one-crust directions on the package.
- Combine brown sugar, salt, cinnamon, ginger and nutmeg in small bowl.
- Beat eggs lightly in large bowl. Stir in pumpkin purée and sugar/spice mixture. Gradually stir in milk.
- Pour pumpkin mixture into the prepared pie crust.
- Bake for 15 minutes at 425°F. Reduce temperature to 350°F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.