Pumpkin Pie

For the last couple of years, we have had a tradition with our pumpkin pie.  My oldest is in charge of making a turkey topping with his hand.  I love these simple traditions.  I have been cooking Thanksgiving dinner for our family since my children were born.  It's amazing how holidays take on a different meaning once you have children.  Here is my "go-to" recipe for our pumpkin pie:

15 oz. can of pumpkin
14 oz. can of Eagle Brand Condensed Milk
2 large eggs
1 1/2 tsp. cinnamon
2 tsp. Pumpkin Pie Spice
1/2 tsp salt
9" unbaked pie crust (+ additional crust if you are going to make the turkey)

Preheat oven to 425.  heat pumpkin and spices over low heat for about 5-10 minutes and let cool.  (This will take the "canned" flavor out of the pumpkin.)  Add the milk and eggs and pour into the crust.  Bake 15 minutes and cover with a pie shield.  Reduce heat to 350 and cook for another 35-40 minutes or until knife inserted will come clean.  Serve with whipped cream or ice cream.

*The turkey is made with a pie crust.  Trace hand and create your turkey.

Other posts about Thanksgiving can be found here.
Our Thanksgiving Pinterest board can be found here.