Pumpkin Pie!

I was on the hunt Saturday morning in the grocery store for pie crusts for my Pepperoni N' Cheese Quiche. Took me a while to realize the kind I wanted were in the freezer section. But while I was spending A LOT of time in the baking isle I stumbled across the pre-made pie crusts made from graham crackers & oreos. I got reminescent of the baking I did in college. (I made some killer cheesecake back in the day). While I was off in dream-land a worker from Darrenkamps wheeled out a bunch of Libby's Pumpkin Puree to put on the shelves and the gentleman next to me who was looking as hard for an item as I was got so excited when the Libby's cans appeared. (Apparently it was the item he was scavenging for) So his excitement coupled with my nostalgia gave me the urge to make pumpkin pie. Never made it before, but I was missing my baking days. I grabbed a can and some graham cracker crusts. Total impulse buy, but worth it.


I totally messed up while cooking them though. The directions said to cook for 15 minutes @ 425, then 40 to 50 @ 350. But I misread it and cooked them @ 425 for 45 minutes. They looked a little brown. BUT the good news is I tested it out the other night @ small group and it was a hit.

Just so you know...it wouldn't be a Jilly dish without the sprinkles...

Also, I just need to share this. My husband tried it the following day, and out of the blue he said, and I quote "That pumpkin pie you made, that was the best pumpkin pie I've EVER tasted." Ok, so I know I didn't make it from scratch or anything. But this is my very first pumpkin pie. Not to mention my husband is a baked goods EXPERT. So, needless to say, I appreciate the compliment. He also kept raving about the sprinkles...gotta love this man!


Ingredients:

• 2 pre-made graham cracker pie crusts
• 1 can of Libby's Pumpkin Puree
• 2 teaspoons ground cinnamon
• 1.5 cups granulated sugar
• 1/2 teaspoon salt
• 4 eggs
• 2 cans of evaporated milk
• 1 container frozen whipped topping, fat free
• lots of sprinkles!

Directions:

1. Mix sugar, cinnamon, & salt in a bowl.
2. In another bowl beat eggs. Stir in pumpkin & sugar mixture.
3. Gradually stir in evaporated milk.
4. Pour into pie shells.
5. Bake in pre-heated oven for 15 minutes at 425 degrees.
6. Reduce temperature to 350 degrees and bake for another 40 to 50 minutes.
7. Let cool, top with whipped topping & lots of sprinkles!

I would love to know that you visited my blog or tried out a recipe. Leave me some love & encouragement!