Thursday, October 24, 2019

Classic Pumpkin Pie

Sometimes toward the end of the summer, I buy a rotisserie chicken breast, box of stuffing, steam a bag of green beans and open the can of cranberry that's left over from November. It's a 10 minute meal and it makes me look like a rockstar.

I don't always follow it up with a Pumpkin Pie, but it's so quick and easy to put together, I'll make one if I have the ingredients. As desserts go, at least its one that gives me that smug mom feeling because you know... squash. When my little guy asked me if it it was squash, I told him it was pumpkin. He didn't seem suspicious, so I didn't offer any clarity.

Don't over think it. You don't need to get all uppity and make your own crust. It's okay to use that frozen crust you bought six months ago for the quiche that never happened.. Sure, it may not be as delicious as homemade, but I promise you, that's still going to be great. And as an added bonus, your house will smell like fall. Win, win.

Classic Pumpkin Pie

1 can of pumpkin

1 can of Sweetened Condensed Milk

2 eggs

1 t. vanilla

½ t. salt

3 t. Pumpkin Pie Spice OR (2 t. Cinnamon, ½ t. ground cloves, ½ t. Ground ginger)

Put it all in a bowl and mix it with a whisk. Pour in a pie shell and put it in the over at 425, for 55 minutes or until center is set.

Make it beautiful... Once pie is chilled:

· Make a crisscross pattern with caramel sundae syrup

· Top with fresh whipped cream, blue berries and almonds

· Cover with whipped topping and sprinkle with finely chopped walnuts

· Make a crisscross pattern with maple syrup

· Make a pattern with a thin layer of whipped topping, create lines with maple syrup and drag a toothpick across to create whorls

· Place a candied orange in the center with candied maraschino cherries as garnish

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