Isolation & Pie!

The upside of arranging the pantry…I (Johnnie) found a can of pumpkin.

Isolation and pie go well together!

Johnnie’s Isolation Pumpkin Pie

Here’s the recipe:

1 can plain ol’ pumpkin

1 can sweetened condensed milk (not evaporated milk)

2 large eggs

1 tsp cinnamon

1 tsp pumpkin pie spice or 1/2 tsp nutmeg & 1/2 tsp ginger 1/8 tsp salt

1 9″ unbaked pie crust

Mix pumpkin, milk and eggs til blended add salt and spices and stir well til smooth and blended.

Pour into 9″pie crust

Bake in pre-heated 425 oven for 15 mins. Lower the temp to 350 and continue baking 35-40 mins longer.  A knife tip stuck into the center should come out clean.  Center of the pie may still look a little jiggly.

Let cool and enjoy!

Store bought crusts are fine. I make a Bisquik crust that doesn’t require rolling. The dough is patted out in the pie pan.

Spray a 9″ pie pan with Pam

1 cup Bisquik (I use gluten free available in groceries & on Amazon)

4 TB (half a stick) of very cold butter. I pop it in the freezer for 10 minutes. Grate butter with cheese grater

Pour Bisquik into butter and mix with a fork. It will look wrong, but it will come together with the next step!

Add 2 TB of boiling water and mix add a splash more water til you can pinch dough and it sticks together.

Pour crust mix into pan and spread. Once it’s spread evenly over the bottom start pressing/patting it down. Pat it up the sides of the pan.

*You can spray you fingertips with Pam to pat and keep the dough from sticking to your fingers.

Done and yum!

Advertisement