Sunday, October 30, 2016

Back to Baking

This old traditional recipe was used in a new way. I never before have tried to bake a pumpkin pie in a pre-made graham cracker crust. Now I could have prepared my own graham cracker crust as I have the ingredients, and I could have used the classic recipe, but I was feeling a bit adventurous. It sure is delicious! I have cream topping but didn't take it out of the freezer in time for lunch. 
Delicious! Click on image to agree.
Here is the recipe. Note that it was taken from the can of Eagle Brand many years ago. I only added a pinch of clove powder. Note that I scanned the old label. 

This one is a no-fail as well:
Classic Pumpkin Pie

2 Eggs (slightly beaten)
1  can(15 oz.) Pumpkin
3/4 Cup Sugar
1/4 tsp Salt
1 tsp Ground Cinnamon
1/2 tsp Ground Ginger
1/4 tsp Ground Cloves
1  can(12 oz.) Evaporated Milk
1 9" Pie Shell, unbaked


Preheat oven to 425°F. Mix ingredients in the order given and pour into unbaked pie shell. Bake 15 minutes. Reduce heat to 350° and bake 45 minutes or until knife inserted in center comes out clean. 

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