Sunday Well Spent.

Happy Monday everyone!

How was your weekend?

I hope it was fun and relaxing. 

Our weekend was fun, It's Halloween weekend!

So we did some Halloween activities this weekend. 

We went to a Fall Festival then yesterday we painted pumpkins.

We usually carve pumpkins, but I wanted to do something that little man 

can do, so painting it is!

So proud of him, he did a lot of work on this Pumpkins.

While he was painting.

Pumpkin Pie was in the oven too!

Such a relaxing Sunday.

This Pumpkin pie is actually my first Homemade Pie.

I was just craving for Pumpkin Pie, I glad I made it.

It's definitely easy to make and better than frozen Pie you can get at the store.

Let me know what you guys think!

Pumpkin Pie

Ingredients

• 3/4 cup granulated white sugar
• 1/2 teaspoon Kosher salt
• 1 teaspoon ground cinnamon 
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2 large eggs
• 1 15 ounce can Libby's 100% Pure Pumpkin Puree
• 1 12 fl. ounce can evaporated milk
• 1 unbaked 9-inch (4-cup volume) deep-dish pie shell 
• whipped cream, optional.

Instructions

1. Preheat oven to 425 degrees F.
2. In a medium mixing bowl, mix granulated white sugar, Kosher salt, cinnamon, ground ginger and cloves until combined. 
3. In a large bowl, beat eggs, Add the whole can of pumpkin puree and pour in the evaporated milk and mix with the eggs. 
4. Add the sugar-spice mixture to the wet mixture. 
5. Pour into defrosted pie shell.
6. Bake for 15 minutes in the preheated oven. After 15 minutes, reduce heat to 350 degrees F and bake for 40-50 additional minutes. To check for doneness, a knife should come out clean when inserted into the center.
7. When the pie is done, cool on a wire rack for 2 hours to allow the pie to firm up. Serve warm or refrigerate. Goes great with whipped cream, enjoy!

Enjoy!!

xo

-Jen