The upside of arranging the pantry…I (Johnnie) found a can of pumpkin.
Isolation and pie go well together!
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!