Apartment Dining: Pumpkin Pie
Written by Grace Baines
It’s that time of year again folks; finals! Immediately followed by a long winter break. And if your family is anything like mine, you feel the need to use this nice long break to prove that you are, in fact, an adult. Because if you get stuck at the kiddy table for Thanksgiving again, you’re gonna need your own bottle of wine. Well, guess what folks. I can help with that. These are the tools to make a pumpkin pie, which if you bring home for the holidays or volunteer to make for Thanksgiving dessert, should win you some brownie points. So find an apron Bees. Let’s get to baking and prove to your family that you are really learning things.
Ingredients and Materials
- •1 small metal bowl
- •1 large metal bowl
- •A whisk
- •Ceramic 9′ pie dish
- •1 pre-made pie crust
- •¾ cup of granulated sugar
- •½ tablespoon of salt
- •1 tablespoon of ground cinnamon
- •½ tablespoon of ground ginger
- •¼ tablespoon of ground cloves
- •2 large eggs
- •1 can (15 oz) of pure pumpkin filling
- •1 can (12 oz) of Evaporated milk
- •½ tablespoon of pumpkin spice
- •¼ tablespoon vanilla
Preparation
- Preheat the oven to 425 degrees Fahrenheit.
- Put the pre-made pie crust into the pan, pressing down gently to get it to line the dish.
- Mix the sugar, cinnamon, ginger, cloves, salt and pumpkin spice in the small bowl.
- Beat the eggs in the large bowls and then mix in the pumpkin and dry ingredients.
- Gradually mix the evaporated milk in.
- Fill the pie crust with the filling and place it in the oven. Cook at 450 degrees for 15 minutes. Then turn the oven down to 350 degrees and cook for 40-50 minutes. You’ll know the pie is done when a knife inserted into the center comes back clean.
- After removing the pie from the oven let it cool for 2 hours, then serve immediately or refrigerate.
