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Home » Down Home Cooking

DRUNK PUMPKIN PIE…THE PIE NOT YOU SILLY

Submitted by on Saturday, 29 November 2008One Comment

DRUNK PUMPKIN PIE…THE PIE NOT YOU SILLY

My daughter, Chelsea, loves . She tries and convinces me that many occasions are appropriate times for pumpkin . Aren’t kids great? I thought something with a little more flavor might be a pleasant change from the same old pumpkin we all know and love. This is my favorite pumpkin . Okay, second favorite…my first is marbled pumpkin cheesecake that I might share with you one day.

P.S. All the alcohol is cooked off during the baking process…no worries

Some of my / recipes were tweaked from Texas Holiday Cookbook by Dotty Griffith

1 cup canned pumpkin

1 cup evaporated milk

1 cup light , firmly packed

3 , beaten

¼ cup or

1 teaspoon pumpkin pie spice

1 teaspoon

½ teaspoon salt

1 (9-inch) pie shell, unbaked

Preheat your oven to 350 degrees.

Combine all ingredients in mixing bowl beating at a low speed until mixture is smooth. Pour filling into pie shell. Bake for 50-55 minutes or until a knife inserted in the center of the pie comes out clean. Cool on a wire rack.

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Mmmmm! Your house will smell heavenly and your tummy will be full. This pie makes my teenage daughter happy and I pray it will give you and your family a moment of peace too. This pie tastes wonderful with a full bodied coffee like a Peruvian and a large dollop of fresh whipped cream. I am on my way to get a piece of leftover pie right now. Enjoy!

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DRUNK PUMPKIN PIE…THE PIE NOT YOU SILLY

About Wendy Merritt


Wendy Merritt is a stay-at-home mom from Texas. I have been self-employed for 19 years and enjoy working at home with my hubby. If I can do it! You can do it too! Celebrating Texas country living, down home cooking, family life, figuring stuff out and being a stay-at-home moxie mom computer geek.

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