When I was in fifth or sixth grade, my Gran-mom taught me how to make the pumpkin pie that she serves every Thanksgiving. Ever since then, pumpkin pies have been my job for the holidays, and it's a job I take very seriously!
Last year's pies!
My sister, my Gran-mom, my mom, and me!
We brought a pie to every Thanksgiving last year... we just spent the day driving pies around the Dallas /Ft. Worth area! Haha!
Recipe from my Gran-mom.
1 unbaked 9-inch pie crust (I use the Pillsbury rolled ones... they're delicious!)
1 15oz can pumpkin puree
1 14oz can sweetened condensed milk
1/4 tsp salt
1/2 tsp nutmeg
1 1/2 tsp cinnamon
1. Mix the pumpkin, condensed milk, eggs, salt, nutmeg, and cinnamon in a bowl until well-blended.
2. Place the pie crust in a pie dish, and pour the pumpkin filling into it. Sprinkle a little cinnamon on top, and roll down the edges of the pie shell to form a crust.
3. Bake at 375 for 50-55 minutes
4. Serve alone, or with Cool Whip, vanilla ice cream, or even Pumpkin Spice Ice Cream!
(sides of the crust rolled down)
I tried something fancy this time and tried to do the cute pie crust braid thing that's going around Pinterest. I took an extra pie crust and sliced thin strips with a pizza cutter, then braided them and put them around the edges of the pie:
It actually turned out pretty well, although they did slip off and into the filling a bit.