Thanksgiving Preview

Today I made the pumpkin pie from My Most Favorite Dessert - it always reminds me of the first time I made thanksgiving dinner for my family. I think I was in 10th grade, and I got really into it - planning for weeks, picking out recipes, and figuring out a schedule of when I would make what, like the OCD person that I am. Of course, that week I had the nastiest flu ever - I remember having such a high fever and not being able to move my head. I sat in the corner of the kitchen and my wonderful sister made everything and let me tell her what to do. 

I'm not actually sure if this is the real, original recipe - I just googled "Most Favorite Dessert Pumpkin Pie" Either way, it's gonna be good. Also - this is the lazy version, I did not make my own pie crust. I used rice milk instead of soy milk, because that is what they had at the grocery store across the street (where I went in my slippers this morning :) ).


The recipe said to bake at 350 for 45 minutes, but it was completely raw, so I left in for an hour. I hope it is cooked now... it's hard to tell. 

Pumpkin Pie
3 extra large eggs
1/2 cup brown sugar, packed
1/4 cup granulated sugar
1 15 oz. can pumpkin puree
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup vanilla soy milk (or rice milk)
1 pie crust ( I used frozen - or make your own)

Preheat oven to 350. Put the pie crust in a pan, on top of a cookie sheet for easy transferring. 

Combine eggs and sugars. Beat with a mixer, or by hand until blended.
Add pumpkin, spices, and salt - beat until incorporated.
Add soy milk and mix until completely combined.
Pour filling into crust. Carefully, without spilling, carry to oven (the cookie sheet is very helpful for the not-spilling part). 
Bake for 1 hour (original recipe said 45 minutes), or until filling is set and the crust is golden brown. 
Let cool completely before serving. Don't try to touch the top to see if it is set - VERY STICKY!
Store leftovers, covered with plastic wrap, in the refrigerator for no more than 2 days.