For Thanksgiving this year I made pumpkin rolls, no-bake cheesecakes, and a lot of pumpkin pies!
My family is HUGE so I had to make enough to feed an army!
Thanksgiving was so great! And I'm so very thankful for the family I was blessed to be born into. Couldn't have asked for a better day.
(*Scroll down for my awesome pumpkin pie recipe)
Ingredients:
- 3/4 cup granulated sugar
- 1 tsp of ground cinnamon
- 1/2 tsp salt
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 2 large eggs
- 15oz. fresh or canned pumpkin
- 1 can (12 fl. oz.) evaporated milk
- 1 deep dish pie shell (frozen, unbaked)
Directions:
Pre-heat oven to 425degrees F.
Mix together the sugar cinnamon, salt, ginger and cloves in a bowl. Beat the eggs in another bowl. Stir in spices, pumpkin and evaporated milk to the egg mixture. Whisk together until all of the ingredients are evenly distributed.
Pour into pie crusts.
Bake in pre-heated 425 degree oven for 15min. Lower temperature to 350 degrees after the 15minuets are over and bake for 40-50min. Cool on wire rack for 2hours. Refrigerate after it cools or enjoy immediately.
Enjoy!
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