Monday, September 15, 2014

This is what 8 in the morning looks like, around here.

We had our first really chilly morning. The kids ran outside barefoot and then came back in five minutes later for jackets and shoes. I walked in from working outside in the cool air to a warm house and the smell of coffee brewing. Sigh. Despite my denial, it really is the middle of September now. Andrew pulled up half of the summer garden (my tomatoes are still going crazy, though) and I planted some new flowers that were gifted to us. They will be beautiful when spring comes next year. I think the kids realized that the days of playing with the hose are numbered, because when Zion's feet got wet this morning she wasn't too happy about it.
While watching the kids play from the kitchen windows, I put together this pumpkin pie. It just felt right. Here's my tried and trusted, never fail recipe. It's the one I use for holidays. Pretty classic pumpkin pie flavor like Grandma made. In fact, there's a really good chance your Grandma used the same recipe. Nothing crazy or terribly exciting, just pumpkin pie. Tastes like fall. And that's how I like it.

Lu's Pumpkin Pie

3/4 cup sugar
1/2 teaspoon salt
2 1/2 teaspoons pumpkin pie spice
1 can (12 ounce) evaporated milk
1 can (16 ounce) pumpkin
2 eggs
unbaked pie crust

To assemble:
Preheat oven to 425 degrees. Either use a premade pie shell (I won't tell) or make your own. I list my recipe for pie crust here. Roll it out and place, unbaked, in a 9 inch pie plate.
Next combine all the other ingredients in a large bowl and mix well, until blended. I feel like there's not much of a difference what ingredients you mix together first. Just go for it, it will turn out fine.
Pour your pumpkin mixture into the shell and bake for 15 minutes at 425. Then continue to bake the pie for 40-45 minutes or until the center is set. Let cool and serve!

















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