I picked myself a bouquet today.
What’s that, you’re more interested in the slice of pie in the background? Can’t blame you. It’s been a pie kind of week around here, for sure.
Preheat oven to 375.
16 oz pumpkin puree
3/4 cup sugar
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
Break up 3 eggs, then lightly beat them into the mixture.
Add 1 cup of milk.
Prepare your pie crust and pour in the pumpkin filling. (Need a crust recipe? Try the one I used with the apple pie. You’ll only need half.)
Cover the edges of the pie with tin foil.
Bake 25 minutes.
Remove the tin foil and bake an additional 35 minutes, or until a toothpick comes out clean.