In celebration of the true beginning of this wonderful season, there will be some baking in the DeWeil house this weekend. Somehow Scott, my dear husband, convinced me to wait until the true beginning of fall to make Pumpkin Pie in a Mug. You might remember that I shared the recipe here. I showed the picture and recipe to my sister, Ashley, one day and she told me I should have included a picture in that post because it looked way better than it sounded in the recipe. Well, here's the closest I could get, as I couldn't find the actual thing.
(Looks very similar to the picture I want to share. This is actually Pumpkin Spice Cappuccino--check THIS out for more yummy pumpkin/chocolate drink recipes)
Not only will be having Pumpkin Pie in a Mug, but we will have the real thing. Yes, ladies and gentleman. I will be baking my first ever pumpkin pie. No worries. I have a trusty DeWeil family recipe to go by. Scott's mom compiled a book of favorite family recipes and gave it to all the kids for Christmas a few years ago. There are 2 pumpkin pie recipes inside. I am going with the second one listed, that was said to be another favorite. I figure, if it made it into the book it has to be good.
I wanted to share it with you here. Thanks to Carolyn DeWeil for the awesome recipe book and the yummy goodness we will consume this weekend. :)
Creamy Pumpkin Pie
1-9" unbaked deep dish pie shell
1-16 oz can pumpkin (2 cups)
1-14 oz can Eagle Brand Sweetened Condensed Milk
2 eggs
1 tsp cinnamon
1/2 tsp salt
1/2 tsp ginger
1/2 tsp nutmeg
Whip cream and nuts to garnish
Preheat oven to 425. In large bowl, combine filling ingredients mixing well. Pour into shell and bake 15 minutes then reduce temperature to 350 and bake for 25-30 minutes. Let cool before cutting.
With candles lit, Brach's candy pumpkins on hand, let the tastes and smells of fall fill the air! Happy Autumn!
