I love November… the weather is beginning to feel more fall like here, the leaves are finally beginning to turn…. and it’s the month of Thanksgiving. I have very fond memories of Thanksgiving. My great grandmother, grandmother, mother and aunts all busy in the kitchen… and all the wonderful smells filling my grandfather’s house!
I enjoy cooking, for the most part. Not as much as the women in my life have. But, I do get in creative modes. I like trying new recipes and I like making up my own, as well as making all of the family recipes that have been handed down….
In honor of traditions, I decided that my first recipe post will be Pumpkin Pie. I learned this recipe from my very dear grandmother, I never liked pumpkin pie until I tried this one… I miss her and always think of her when I make it.
Pumpkin Pie (makes 2 pies)
1-15oz. can 100% pure packed pumpkin (not pie filling)
2 cans Eagles Brand (or similar) Sweetened Condensed Milk
2 tsp. ground cinnamon
1/2 tsp. salt
1 tsp. ground ginger
1/2 tsp. ground cloves
3 large eggs
2 unbaked, 9″ deep fill pie crusts
Whipped Cream (optional)
Preheat oven to 425 degrees F.
Mix together cinnamon, salt, ginger and cloves in a small bowl. Beat eggs with a wisk in a large bowl. Stir in pumpkin and spices, slowly add condensed milk. Mix until well blended.
Pour evenly into pie shells.
Bake in preheated oven for 15 minutes. Reduce temperature to 350 degrees F. and bake for 40 to 50 minutes or until knife inserted near center, comes out clean. Let cool. Garnish with whipped cream.
mmmm….
Girly! This is a really great idea. While I have never put a bite of pumpkin pie in my mouth (I’m toooo skerd) I think this site is great and I cannot wait to see what else you cook up! Thank you for sharing!
Thank ya JQ! When I first decided to do this I didn’t know if I would have the time and still don’t, but also I don’t want it to be just another food blog… I hope it will be a fun one… and I hope I get a lot of guest posters *hints* No pumpkin pie? You are so missing out!! Try this one… i think you will be pleasantly surprised
And I’m not biased at all 
~Girly~
Yeah I am not a pumpkin pie fan, but great idea, you are going on my blog roll…
Thanks LP
This is the only pumpkin pie I like… all the others I have tried are way too strong in the pumpkiny flavor. This one is just sweet and creamy… and very yummy if I do say so myself 
The secret is making two pies from one can of pumpkin.
~Girly~
MMMMMMMMMM…..love me some pumpkin pie! Now I need to make my own. Every year I make some form of a pumpkin pie to go with thanksgiving dinner but I want some now darnit! I’m impatient like that sometimes….
I like the idea for this new blog…
Thank you
~Girly~
Hi Girly,
Well done! I started a cooking blog once, but quickly found that I didn’t have time for it. I’ll link you up tomorrow (elections and all.) Oh, and if you ever need a guest post, let me know. Cooking is one of my great passions; I just don’t have time to write about it much
Oh, oh, and whipped cream is NOT optional. Oh, oh, oh, and if you need a really good pie dough recipe, just say the word.
Hi javaqueen,
While the concept of pumpkin pie can be a bit scary, to anyone not Southern anyway, it’s actually a great way to make use of a variety of squash that otherwise mostly goes to waste. In general, it gives a very modest savory background to support the sweet ingredients, and makes a very nice ending for a heavy meal as it has a good texture but not the coying sweetness of many other pies. Put a cup of strong coffee next to it, and it’s hard to beat as a time killer while the hosts clear away the dishes and put out after dinner drinks in the parlor.
the Grit
I would love to have you guest post! Or even become a contributor if you like. And I agree, whipped cream should never be optional.
~Girly~
I love pumpkin pie but truthfully I prefer Sweet Potato Pie.
I love sweet potato pie.. but, honestly they taste very similar to me. I will be posting a recipe for sweet potato casserole soon… it is so good.. it could be dessert!
~Girly~
I love to cook and will be back often. I like to add chopped pecans, rolled oats, brown sugar, and cinnamon to the top of my pumpkin pie during the last 10-15 minutes of baking. It adds a crunchy little topping.
That sounds good… I may try it. I actually love the smooth creamy texture of pumpkin though. Glad you like my new blog. If you have any recipes for thanksgiving send them my way.
~Girly~
Hi Evyl,
A lot of cans that are labeled “pumpkin pie filling” are really sweet potato. I can’t tell the difference in the finished pie.
the Grit
Pumpkin pie is one of my favorites. My wife can’t stand it but she makes it for me anyway. I hate to brag, but since this blog is about food and cooking, I’m married to an absolutely brilliant cook. It’s great to live in an age when so much great food of such tremendous variety is available to us. It’s also great to have a hobby that can be shared with others so easily.
Now you’re cooking!
Aww good for her for making it for you anyway! Well, food is something we all having in common… and cooking is not exactly my hobby, but, I have to feed my family… and I have discovered that I can be quite creative and adventurous in the kitchen sometimes….
Glad you like my new blog. Perhaps your wife would like to drop by sometime and share a recipe or two??
~Girly~
Okay, wait a minute. I’m just a little freaked out over here. I went to check your old blog and found out it’s been deleted. I … I’ve just never seen this happen before. I saw from my preview screen a sort of sign-out post titled “my heart’s just not in it anymore” but wasn’t able to read it. What gives? Could you give a little reader’s digest version or does that title say it all?
Sorry I freaked you out…The title on that last post did say it all….. I needed to make some changes in my life and I felt that Lingerie and Dishpan hands needed to go. It was hard for me to delete it, but, I’m glad I did.
I am going to keep this one going… and see where it leads…
~Girly~
I do believe my Bunny is going to be giving this recipe a test drive this Thanksgiving. Thank you very much.
Yay! Let me know how it turns out! And you are very welcome!
~Girly~
Hi Girly,
I would be honored to be a contributor. Well, at least as soon as I get things settled with my computer, which decided to have a little fit yesterday and reformat the hard drive. I’ll be rather busy for the next day or two getting all the settings adjusted and all the software restored.
Still, email me a user name, I suggest “the Grit,” and password and I’ll share some of my holiday recipes. It might even be interesting to document some of my cooking experiments.
Oh, and have you dropped your other blog? I just tried to check it and got “deleted by user.”
the Grit