Pumpkin Pie!

I haven't posted many recipes lately, I've been trying some new ones and want to try them more than once before I give them out.  So here is my thanksgiving recipe for Pumpkin Pie and Whipped Cream.

Pumpkin Pie

2 eggs
1/2 can (28 oz/796 mL) pumpkin NOT pumpkin pie filling
1 cup (250 mL) packed brown sugar
1 tsp (5 mL) ground cinnamon
1/2 tsp (2 mL) ground nutmeg
1/4 tsp (1 mL) ground ginger
1/4 tsp (1 mL) salt
3/4 cup (175 mL) evaporated milk
1 (9-inch/23 cm) unbaked pie shell

Basically you mix it all together and put it in the pie shell.  I made my own because my food processor makes it take about 3 minutes.  It's fantastic!  If you haven't used your food processor to make dough of any kind your missing out.  Try it ASAP!!!

Put it in the shell and bake it at 425 degrees fairenheit for the first 15 minutes and then turn it down to 350 and bake for another 30 minutes.  Let cool and Enjoy!

Whipped Cream

1/3 cup whipping cream
2 teaspoons of white sugar

Using an elelctric mix put the cream in a bowl and whip on high speed till peaks form and stay when you take the beaters out.  Then add sugar and beat for about 45 seconds more.  Put on pie and enjoy!


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