Pumpkin Pie Recipes: Easy to Bake, No Need to Fake!
No one can say no to a good pumpkin pie, right? But the question of the season as always its whether or not it is better to bake it or fake it?
So it's a bit last minute and the grocery stores are probably really crowded by now. You've waited later than you should have even though you promised you wouldn't put yourself through that this year and now its crunch time. You've got the turkey, the stuffing, but what should you do about the desert?
Bake it or Fake It?
Baking a pumpkin pie sounds a lot more tedious than it is and in fact its probably one of the easiest things to bake; almost box cake easy. Here is a foolproof recipe that will leave you with time to sit back and catch a Christmas show and still impress your friends and family. (Don't forget to pre-heat the oven at 350 degrees.)
What You Need: Makes 2
4 extra large eggs
29 ounces canned pumpkin
3 cups evaporated milk
1 1/2 cups granulated sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon salt
1/2 teaspoon ground cloves
2 (9 inch) pie crusts, unbaked
Whipped cream (optional)
The Easy Part:
Beat the eggs first. Now, all you have to do is throw in everything else and blend it together until well mixed. And voila, you're nearly done. Split the mix between the two pie crusts and place in the oven for an hour until you can stick a knife in the middle and it comes back clean.
The pies almost always take an hour, though, even if your oven is from the last century. Pumpkin pie is also pretty hard to burn, although you might want to be careful with the crust.
And its over.Piece of cake. Or piece of pie, rather.
