|Picture from McCormick.com|
I've been a bit busy lately, so the projects have fallen behind, but with Thanksgiving tomorrow, I know I needed to get my assignments done for the family dinner. I'm in charge of pies and yams...both things I really love. I did the apple pie using some of my freezer pie filling, so that was a snap. The pumpkin pie is SUPER easy--why buy it (even from Costco) when it takes about 5 minutes to mix up and about an hour to bake.
I used the recipe from McCormick's Pumpkin Pie Spice mix, found here. You'll need
1 15-oz can pumpkin puree
1 14-oz can sweetened condensed milk (NOT evaporated milk)
1 Tablespoon of pumpkin pie spice mix
1 unbaked pie shell.
I par-baked my pie shell for 5 minutes before I started mixing up the filling. Mix the pumpkin, sweetened condensed milk, eggs and spices with a mixer until nice and smooth. Pour into the shell. Wrap foil around the edges of the shell so it doesn't get too brown during baking.
Bake for 15 minutes at 425, then turn the oven down to 350 and keep on baking for another 40 minutes. My foil was wrapped a bit too close to the filling, so when the filling puffed up during baking, some of it got stuck on the foil. Oh well. I'll be covering it with whip cream anyway.