It’s almost Fall and that means everything’s coming up pumpkin! Here is the must have recipe of the season: Perfect Pumpkin Pie.
The other night my mom, our son and his darling wife were all coming over for dinner. I had worked all day on the website, and then made dinner. At the last minute, literally the last minute, I decided we needed dessert and thought a pumpkin pie would be Gr8.
It was 5 pm and the kids were arriving at 6, that’s right, 6. One hour to make a whole pie. Well guess what? The process takes less than an hour; not counting baking time, because it can bake while you have cocktails, appys and dinner! Yep, it’s true, if you make the pie crust using your food processor, it goes together quickly and perfectly. (PS: I made the pie crust first, then just put it into the refrigerator while I made the filling. It wasn’t in the fridge for very long.)
Most pumpkin pie recipes call for evaporated milk, which I didn’t have on hand. I did have a couple cans of Eagle Brand Condensed Milk in the pantry. A quick search on-line revealed an Eagle Brand recipe using their condensed milk; I modified the recipe a little and it was DELICIOUS!!! This is my pumpkin pie recipe from now on.
In a pinch for a dessert? This pie, adapted from Eagle Brand, is the perfect solution!
Heat oven to 425ºF.
In a medium bowl whisk together the condensed milk, pumpkin pie spice, eggs, pumpkin and salt until well combined. Be sure the eggs are well incorporated.
Sprinkle 1 Tablespoon flour inside the pie crust and spread it around the cover the crust.
Pour the pumpkin mixture into the pie shell.
Bake for 15 minutes at 425ºF then reduce the oven temperature to 350ºF and bake for another 30 to 40 minutes or until a knife inserted about 1" from the edge of the crust comes out clean.
Cool on wire rack.
Serve with whipped cream.
If you want to use fresh pumpkin, my instructions for easy pumpkin purée can be found in this post.
Summer and fall are bumping up against each other and there’s a bit of an identity crisis! Tomatoes are at the peak of their season right now so we are all about fresh tomato recipes. If you aren’t just eating them raw with a little salt like I used to do as a kid, then try this Heirloom Tomato Soup with Greek Yogurt. This will be a regular go-to recipe for hot summer nights.
To start off your Autumn, we have a couple of Gr8 ideas! Kyle’s White Cheddar Chicken Chili is one of the best things I’ve ever eaten. A little spicy, a little creamy, and a lot cheesy, this will be a hit! And if you’re looking for a hearty and filling vegetable soup, look no further than this Italian Vegetable Soup. My kids request this over and over.
Our Gr8 Fun this week was a look back on Jurga and Tim’s Gr8 Dinner – The Pigskin Classic. With football season in full swing this is the perfect party theme!
Be a Gr8 Friend!