Sunday, February 25, 2018

Who says pumpkin pie is just for the holidays?

Who says pumpkin pie is just for Thanksgiving or Christmas?

Certainly not Vera!
I decided it was time to bake a pie and I had a can of pumpkin on hand. Checked the pantry and pumpkin pie spice - all gone. All Spice - all gone. Nutmeg - all gone. What's a girl to do?

1 can pumpkin
1 1/2 cup evaporated milk
3/4 cup sugar
3 eggs
1 tsp. vanilla
1/2 tsp. salt
1  1/2 tsp. cinnamon
1/2 tsp ground cloves
1 Pillsbury ready made pie crust

Mix it all up and pour in pie crust (you've got to put it in a pie pan first - just wanted to be sure you knew that). My 60 year old Pyrex pie dish is about a 9" dish. But this was a bit too much filling. So I just filled it as full as it looks like it will go and baked it. 425 F. for 15 minutes and then turn down to 350 F.  for 45 minutes.

(NOTE: This is a bit different in color from traditional pumpkin pie and that is because of the change in spices. This just proves that you can change up the spices you use in the pie.)

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