It’s Thanksgiving, and here at the BHB Jason and I are thankful for our wonderful readers, who have made our first month and a half of publishing such fun! To thank you, here’s a great pumpkin pie recipe from my grandma’s recipe collection. I’ve used this recipe many times and it is very good.
Start with 1 recipe pie crust. Set the uncooked shell aside.
Preheat oven to 450 degrees.
Put 2 cups pumpkin (or one small can) into mixing bowl.
2 eggs beaten slightly (Egg Beaters work just fine if you want it to be lower-fat)
1/2 c. granulated sugar
1/2 c. brown sugar
1 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. ground cloves
1/2 tsp. salt
1/2 tsp. vanilla
1 c. scalded milk (skim milk works fine if you wish to use it, and so does
Mix all together. Pour into pie shell. Bake at 450 degrees for 12-15 minutes, turn
the heat down to 350, bake 45 minutes. It’s done when you can stick a knife in the
middle and it comes out clean.
Makes 1 pie. For two pies, use a large can of pumpkin and double everything
This Wednesday, October 22, is the last day of this season’s Columbia City Farmers Market, and the season will end with a colorful, glittery splash: a children’s pumpkin decorating event, from 3:00 pm to 6:00 pm. Pumpkins and squashes, along with paint, glitter, feathers, etc. will be supplied by the Market.