Pumpkin pie.
Nothing speaks Thanksgiving more than pumpkin pie. I remember anticipating the taste of pumpkin pie every Thanksgiving sitting at my Mom-Mom’s dining room table. The fantastic sweet bite after a savory meal was worth every year’s wait. Pumpkin pie is my favorite pie to eat during the fall. What is your favorite? Even if cooking is out of your physical ability, I bet if you find a recipe, you can direct someone to bake.
I loved Thanksgiving as a child. My grandmother was an excellent cook. Her house smelled like a delicious warm home that you never wanted to leave. Waiting for dinner time proved to be the hardest part of the day. Everyone got along and played games after dinner. Besides Christmas, Thanksgiving was my favorite holiday.
Did you know that pumpkin pie needs to be refrigerated? Make the pie early enough because it only lasts three to four days in the refrigerator. I just realized how easy it is to make this pie. It’s only a few steps and ten minutes of prep time. Even mothers with disabilities can either make the pie or easily instruct someone to make it. Just buy the ingredients and follow the directions.
Try this pumpkin pie recipe –
Ingredients
- 1 (15-ounce) can of pumpkin puree
- 1 (14 ounces) can EAGLE BRAND® Sweetened Condensed Milk
- Two large eggs
- One teaspoon of ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 (9-inch) unbaked pie crust
Directions
- Preheat the oven to 425 degrees F (220 degrees C).
- Whisk pumpkin puree, condensed milk, eggs, cinnamon, ginger, nutmeg, and salt together in a medium bowl until smooth. Pour into crust.
- Bake in the preheated oven for 15 minutes.
- Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking until a knife inserted 1 inch from the crust comes out clean, 35 to 40 minutes.
- Let cool before serving.
Enjoy!
