Recipe: Pumpkin Pie

I was asked to bring a dessert this year to both my grandpa's house and my mother-in-law's house for our annual Thanksgiving Day celebration. I am really starting to enjoy baking and cooking so I decided to venture out of my comfort zone and tackle a pie. A few years ago I tried to make a pumpkin pie, but for some reason the filling never set. Who knows what I did, but I have been afraid of pie ever since. This year I was determined to bake a delicious pie for my family.

After much research I decided on this one particular recipe because frankly it sounded easy! I need easy recipes; the less steps the better the outcome, right!? On Monday evening I made two pies for Brennan's Teacher Appreciation Committee. I'll admit I tasted the batter and boy was it good. The smell of the baking spices filled my kitchen and I was hopeful for a sweet result. I'm happy to report they turned out perfect! I happily delivered my pies to St. Joesph on Tuesday morning....I had conquered pumpkin pie!! Tomorrow morning I will bake up two more pies to share at dinner with my family.

 Pumpkin Pie

9 inch deep dish pie crust

15oz pumpkin

14oz sweetened condensed milk

2 eggs

Cinnamon, nutmeg, ginger, ground cloves (to your liking)

Preheat oven to 425. Mix all ingredients well, pour into pie crust. Bake in oven for 15 minutes, then reduce heat to 350 and bake for 40 minutes.