This Pumpkin Pie Will Make You Smile!
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Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, Borden evaporated milk, brown sugar, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, Eggland’s eggs, food, Gold Medal flour, graham cracker crumbs, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, Libby’s solid pack pumpkin, McCormick ground cinnamon, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped cream, whipped topping
Pumpkins are versatile vegetable-fruit. I think it’s the reason why there was once a debate if it’s really a fruit or a vegetable. They can be made into soup (creamy pumpkin soup is the best!). They can be made into vegetable stew (they taste good with okra and coconut milk). They can be made into cakes. And they can be made into pies. Its texture makes it one of the best main ingredients for pies. It easily blends well with other ingredients, creating a soft and creamy mixture.
I used to hate pumpkins when I was a kid, but not because of its taste. I used to be quite affected by the Halloween pumpkin stories that I couldn’t look at them as food. Of course, when I grew up and realized that pumpkin faces were simply carved and they’re not really heads of dead people, I appreciated pumpkins more. I have to say though that pies are my favorite type of pumpkin dishes. The natural sweetness of the pumpkin and the additional flavors just make pumpkin pies irresistible. I usually eat a pumpkin pie with a bit of whipped cream on top. It’s one creamy taste after another and I have no regrets.
Photo courtesy of Cook Diary. Recipe courtesy of Recipe Lion.
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