Hard to believe that the last time anyone posted in this section was over a year ago, was a time that there'd be a half dozen or more posts every day, now we're lucky to have a half dozen post in total on the whole of this forum, I've been here pretty much since the beginning and it saddens me to see it all fade away the way it has, but what is it they say about time changes all tides, well I for one and probably Boomer will keep on posting here until the lights go out forever.
I guess just about everyone has been affected by the high cost of food and other essentials of life these days, I know we have up here in the great northeast, it seems every time I visit my local super market I'm hit with a new bout of sticker shock, this past week it was in the bakery section, my wife is partial to pumpkin pie so every other week I buy her a pumpkin pie, they normally run about $4.49 each for an 8" pie.
Well this was the off week so I picked up a pie on my way into the store (the bakery section is the first thing you see when entering the store proper) and I almost went into A-Fib, the price for a plain 8" pumpkin pie is now $8.99, more than double, I put it back on the shelf so fast you couldn't see the movement with the naked eye.
I completed my shopping and when I got home I was still pretty upset over the cost increase of a little pie so I decided to bake my own, I came out better than the store bought pie we were used to, so I thought I'd pass on the recipe.
* I used canned Pumpkin pie filling (a 15 oz can for an 8" pie or a 30 oz can for a 10" pie).
* one can of Eagle brand sweet & condensed milk.
* one large egg (two for a 10" pie.
* one tsp. of vanilla extract
* one tsp. cinnamon powder.
* 1/2 tsp. ginger powder
* 1/2 tsp. salt.
* 1/4 tsp. nutmeg.
* one unbaked pie crust. (I used a premade Pillsbury Pe crust they come two to a package)
** Directions;
* Mix all of the ingredients together until well blended. (the batter will be very loose)
* Pour the batter into an ungreased raw pie crust and bake at 450*F for 15 minutes, then turn down the temp to 350* and continue baking for another 30~40 minutes until the middle is firm. (if it jiggles a bit when done it's ok, it will continue to cook after it comes out of the oven, let it cool completely before serving, store it in the fridge when cooled, it will last all of a week in the fridge. (unless you eat it all before that)
Total cost= about $5.00 bucks.
