As I was deep cleaning our kitchen, I found a can of pumpkin pie filling in the back of the pantry! Whoop! After A was in bed, we got cookin’. Penelope had so much fun with this recipe! :)
*Full recipe at the bottom.
Step 1: Mix sugar, salt, cinnamon, ginger and cloves in a small bowl.
Step 2: Beat eggs in large bowl.
Penelope found the goopy eggs to be very funny. She scrambled them one yolk at a time. ;)
Step 3: Add seasonings to the eggs and mix, mix, mix.
Step 4: Stir in pumpkin.
Step 5: Slowly mix in evaporated milk, once fully mixed, pour into pie crusts. Bake.
Penelope really wanted to try the milk, so I saved her a little bit at the bottom of each can. As you can see, she liked it.
There is no finished pie photo. Zack got into it before one could be taken. It was pretty + delicious though!!
Pumpkin Pie (from a can)
1 1/2 cup sugar
1 tsp. salt
2 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. ground cloves
1 20 oz. can pure pumpkin (makes 2 pies)
2 12 oz. cans evaporated milk
2 unbaked 9 inch pie crusts.
*We substituted the ginger + cloves for 3 1/2 tsp. pumpkin pie seasoning.
Bake at 425o for 15 minutes. Reduce temperature to 30o; Bake 40-50 minutes or until a tooth pick comes out clean. Cool for 2 hours, serve immediately / refrigerate.