Share with your friends!

Thanksgiving is one of our favorite holidays!  Each year, we prepare a nice Thanksgiving feast for our family and friends, but I have to say, our favorite part is definitely the pumpkin pie.  Kate and I make the pumpkin pies every year, and I am going to share our Pumpkin Pie Recipe with you!  I think the reason that I love preparing our Thanksgiving dinner so much is because Kate and I do it together.  From the time she could talk, she always wanted to help, and I always found a way to let her help.  I wanted her to enjoy it as much as I do, and I wanted her to feel like it was hers too!

Here she is 4 years ago helping me get the turkey ready.  She rubbed it down with olive oil and added all the spices…she looks so little, kind of breaks my heart.

And now she is 10, and is growing into such a wonderful young lady.  She is so amazing, and still loves cooking with her momma!

Okay…on to the pumpkin pie making!  You will need the following for 2 pies…you can cut this in half for one!

INGREDIENTS:

1 1/2 Cups of sugar.

3 Tbsp. of Pumpkin Pie Spice (I use McCormick’s)

1 tsp. of salt

4 eggs

1 Large can of pure pumpkin

2 Cans of evaporated milk (12 oz. each)

2 Deep dish frozen pie crusts

Whipped Cream

Start by mixing the sugar, salt, and pumpkin pie spices together in a small bowl.

In a large bowl, beat the eggs, then mix in the pumpkin.  Once those two things are mixed together really well, add the sugar/spices mix and mix well.

Now slowly add the evaporated milk while stirring.Then pour the mixture into the pie crusts.  Don’t fill the top of the crusts…leave a little room.  You may not use all of the mixture…just toss the extra :)

Preheat your oven to 450 degrees and bake for 14 minutes.  Then, reduce the temperature of your oven down to 350 degrees and cook for 5o more minutes.  Check to see if your pie is done by inserting a toothpick in the middle…if it comes out clean you are all finished.  Let the pies cool for 2 hours, and either eat or refrigerate.

You can make these the day before Thanksgiving so your oven isn’t all tied up with pies instead of turkey.  To be honest, I prefer my pumpkin pie chilled anyway!

Serve with whipped cream on top…or if you are like me and really love your whipped cream, add a little to your plate for dipping too!

I love that Kate can now make this with me, but I also love that Matt and Cam look so forward to it too!  Cam literally asked me 5 times if it was ready to eat yet after I pulled it out of the oven!

I am so thankful to have a family that truly appreciates the spirit of the season and wish you and your family the most a tremendously Happy Thanksgiving!

I am joining an amazing group of bloggers to celebrate this Thanksgiving Season…see what makes all of us Thankful at Home…

Monday:
Savvy Southern Style
Finding Home
Lilacs & Longhorns
The Inspired Room
The Crafty Woman
Tuesday:
Stone Gable
Debbiedoos
What Meegan Makes
Maison de Pax
Confessions of a Plate Addict
Wednesday:
Thistlewood Farm
Eclectically Vintage
My Soulful Home
Cedar Hill Farmhouse
Southern Hospitality
Thursday:
The Lilypad Cottage
A Little Claireification
Fresh Idea Studio
Pennywise
The Rustic Pig

Friday:
Housepitality Designs
Mom4Real
Country Design Style
The Everyday Home
Unskinny Boppy