Recipe: Pumpkin Pie

I love that this recipe does not need sugar!  Also, it fits in the pie crust perfectly so I do not have a bunch of filling left over.  PLUS, it tastes great, the kids approve too.

Ingredients

• 1 15oz can of canned pumpkin
• 1/4 teaspoon salt
• 2 eggs
• 1 cup sweetened condensed milk
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger, optional
• 1 pie crust
• Whipped cream, for topping

Directions

Preheat the oven to 350 degrees F.
For the filling, in a large mixing bowl, beat the pumpkin. Add the sweetened condensed milk and salt, and beat until combined. Add the eggs, and beat until combined. Finally, add the vanilla, cinnamon, and ginger, if using, and beat until incorporated.
Pour the filling into the pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature. Cut into slices and top each piece with a generous amount of whipped cream. 

Making Pies

I spent the afternoon making pies for the FEAST tomorrow.  There is something so special about taking the time to make a special meal for your family.  It connects you, not only to the food, and to your family, but also to your memories of the people who taught you this particular dish.

And SMELL, oh man, smell has an amazing power to bring back the memories and feelings of the past.  The smell of apple pie baking reminds me of my dad and the way he would love to make them for us.

But, cooking is also an act of love, and I look forward to seeing everyone digging in and enjoying the food tomorrow.

What did you make today?  What memories do food bring to you?