Thanksgiving On the Brain: Pumpkin Pie

Posted on November 19, 2007. Filed under: dessert, holiday, pie |

So, I was planning to buy a pie this year.  You know, one less thing to make, a few less dishes to do (always high on the list of considerations with me),  and one less potential cooking failure.  Trader Joe’s has great apple pie, as I may have mentioned previously, and the plan was to buy one this weekend to have ready for T-Day.

That was before I walked into the bakery section and watched a man systematically pick up and sniff every pie and tart in the bakery section.  At that point, I decided baking wasn’t such a hassle after all.

My choice was pumpkin pie for two reasons: it’s traditional, and it’s one of the easiest pies in the world to make.  I made it even easier by buying Libby’s Pumpkin Pie Mix rather than the plain canned pumpkin, which reduces what you have to add to a small can of evaporated milk and two eggs.  I’ll be baking this on Wednesday as well as making my cranberry sauce (and cleaning out the fridge because presently there is no room for the sauce and the pie, let alone the leftover turkey and potatoes I’ll have on Thursday).

1 30-oz can Libby’s Pumpkin Pie Mix

1 5-oz can evaporated milk

2 eggs

1 unbaked, deep-dish 9-inch pie shell

Mix pumpkin pie mix, evaporated milk, and eggs in a large mixing bowl.  Pour into unbaked pie shell.

Bake in a preheated 425F oven for 15 minutes.  Reduce heat to 350F and bake for an additional 50-60 minutes.  Cool for two hours, and then either serve immediately or refrigerate.   Top with whipped cream if desired.

So that’s it for Thanksgiving this year.  I fully expect to be comatose on Friday. 😀


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