Pumpkin piiiiiiie!

I was going to make a pumpkin pie cheesecake but I used up the cream cheese for the layered crepe cakes πŸ˜‹ they were yummy.

Craving some pie I threw together what I already had; can of pumpkin puree, condensed sweet milk, sugar, brown sugar, 2 eggs, pumpkin spice and clove mixed and poured in a gram cracker crust in a 350 oven for about 2 hours. Yes. Two hours or until you can pull a knife clean from the center of it…

Of course before I added the eggs I tasted the batter. It was very good! Now it will have to cool for a out 2 hours πŸ˜‚. Gotta say I’m proud of myself not using a recipes and going off my memory in spite not using the usual brands of pumpkin or condensed milk. I usually use Libby and Carnation. The Lobby pumpkin puree has the recipe and instructions but I’ve made it so many times I think at this point I don’t really need to use those specific brands anymore.

This is my first time using gram cracker crust for this pie. So I’m a little excited to try it!

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