August

August

November 16, 2012

Company's Coming....Giving Thanks for Pumpkin Pie










ESTELLE'S  FAVORITE PUMPKIN PIE
1 (15-ounce) can pumpkin purée
1 (14-ounce) can sweetened condensed milk
2 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon fine salt
1/8 teaspoon ground cloves
Whipped cream




Heat the oven to 350°F and arrange a rack in the lower third. Place a baking sheet on the rack while the oven is heating.
Place all of the ingredients except the whipped cream in a large bowl and whisk until smooth and combined. Pour into the chilled pie crust.
Place the pie on the hot baking sheet and bake until the top starts to brown and the filling is set but still jiggles slightly in the center, about 50 to 70 minutes. Remove from the oven to a wire rack and let cool completely before serving. Top slices of the pie with whipped cream!



2 comments:

  1. Beautiful tablescape. Lovely dishes...so perfect for fall and Thanksgiving! Great close up of the pumpkin pie....yum!

    ReplyDelete

I so love receiving your thoughts and comments. I also hope you found something that made you smile.