I was at an event with Smucker’s this past week where we had a lot of hands on experience from learning about the differences in Coffee, food photography (info to come!), as well as learning how to make our own homemade pie crusts using Crisco.
I did have a lot of fun and I learned a lot about how to mix, create and bake that perfect pie crust, as well as how to make the most beautiful Pumpkin Pie. While I am not a pie baker, I am more of a decorator, I have decided that I will leave the pie baking to my fabulous mother in law. You don’t have to know how to make your own homemade pie crusts, but you can still get that homemade flavor from refrigerated pie crusts from Pillsbury, which is what I use a lot in my kitchen for baking as well as to create fresh new meal ideas for my family.
- 1 (15 oz.) can pumpkin (about 2 cups)
- 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 (9-inch) unbaked pie crust
- HEAT oven to 425°F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust.
- BAKE 15 minutes. Reduce oven temperature to 350°F; bake an additional 35 to 40 minutes or until knife inserted 1-inch from crust comes out clean. Cool. Garnish as desired.
While I, personally, am not a fan of pumpkin pie, I loved learning all about the ingredients and all the tips on how to create that perfect pie crust which I can create for my favorite; Chocolate Pie. I don’t use pie crusts just for pie baking; I use pie crusts to make things like I am creating tonight…. a pastry filled with diced potatoes, cheese and seasonings, topped with homemade chili. Sounds amazing, doesn’t it? I will post the recipe and directions once I make sure it is tasty.
You can find more about Pillsbury, Eagle Brand, and Crisco by visiting the links attached to each brand. Be on the look out for some tester recipes that I am working on this weekend and this upcoming week!