I’ll admit it, I am not a baker. That said, there’s nothing I appreciate and enjoy more than home cooked food so when the Autumn Equinox came along and it was time for me to host my annual Mabon Feast I just couldn’t bring myself, after making such a nice meal, to buy dessert in a box.
Instead I used a tried and true recipe my sister Sandra taught me for pumpkin pie that makes me look like I’m a pro.
- 1 refrigerated pie crust
- 1 can pumpkin
- 1 can sweetened condensed milk
- 2 eggs
- 1teaspoon powdered cinnamon
- 1⁄4teaspoon ground ginger
- 1⁄2teaspoon ground nutmeg
- 1⁄2teaspoon salt ( I used a little less)
Before you begin, pull the pie crust out of the freezer and let thaw for 15mins before filling.
Mix all the ingredients in a bowl. It was really hard to use the entire can of condensed milk and not eat any so I left myself a teaspoon to enjoy. I’m like Elf. I like sugar.
Preheat the oven to 350 degrees, Place the pie crust onto a cookie sheet and pour the pumpkin mixture into the pie crust and bake for 30 – 40 minutes. The best way to know it’s ready is if you stick a butter knife into it and the knife comes out clean.
Allow to cool completely before serving. You can serve with (or without) whip cream. If anyone asks you just say “I baked this from scratch”. They won’t be able to tell the difference.