By Dara Yates 2017.10.30

Pumpkin pie is always a favorite, especially for this time of year!  This recipe is perfect and super easy to make with your kids and just think how much they will learn while they are doing it!

Ingredients

1-15 ounce can pumpkin puree
¾ cup packed brown sugar
¾ teaspoon cinnamon
½ teaspoon ground ginger
¼ teaspoon nutmeg
¼ teaspoon ground cloves
¼ teaspoon salt
2 eggs
1 egg yolk
½ cup evaporated milk
½ cup heavy cream
1 -9 inch unbaked pie crust (I use a no-roll pie crust)
Optional: 1 additional 9 inch unbaked pie crust to cut out decorative leaves or tree.

Instructions

Set a rimmed baking sheet on the center rack in the oven.
Preheat the oven to 400 degrees F.
Using a food processor or whisking by hand in a medium bowl, mix the  pumpkin, brown sugar, cinnamon, ginger, nutmeg, cloves and salt until well combined.
Add eggs, evaporated milk, and heavy cream.
Mix everything until completely smooth (about 1-2 minutes using my food processor).
Pour the pie filling into an unbaked deep dish pie shell.
Bake the pie for 15 minutes then reduce the oven temperature to 350 degrees F.
Bake for an additional 50-55 minutes until the center of the pie does not jiggle (loosely).
Allow the pie to cool on the counter before serving. Best served slightly chilled.
This pie can be made a few days ahead and stored in the refrigerated gently covered.  *Using the additional pie crust and scraps, cut decorative trees, branches and leaves. Bake for 15 minutes at 400 degrees on a baking sheet. Decorate the finished pie with the pieces.

#autumn #bakingwithkids #meatlessmondays #yum