Hope everyone had a good Thanksgiving. This was our dessert table. Mini cheesecakes, pumpkin and Oreo; mini bundt cakes - Carrot Cake with cream cheese frosting, Chocolate with chocolate ganache frosting and Fresh Apple with caramel maple glaze; pumpkin pie and apple pie. The pumpkin pie recipe is one I have used for years and is pretty much fool proof. This year I had a small pie pumpkin that I baked and used in the recipe instead of canned pumpkin.
Pumpkin Pie
(From Betty Crocker cookook)
Pastry for 9 inch pie
2 eggs
2 cups (one can) pumpkin
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon ground cloves
1 2/3 cup evaporated milk or light cream
Heat oven to 425 degrees. Line pie pan with pastry. Beat eggs slightly, then beat in remaining ingredients. Pour into pastry lined pie pan. Bake 15 minutes. Reduce oven temperature to 350 degrees and bake 45 minutes longer or until knife inserted in center comes out clean. Cool before serving.
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