A Yummy Pumpkin Pie

A yummy pumpkin pie by LEO

1 16 ounce can pumpkin ⅔ cup sugar 1 teaspoon ground cinnamon ½ teaspoon ground ginger ½ teaspoon ground nutmeg 3 eggs 1 5-ounce can (⅔ cup) evaporated milk I N G R E D I E N T S ½ cup milk (you can make your own crust or buy one premade)

D I R E C T I O N S First do the filling, in a mixing bowl combine the pumpkin, sugar, cinnamon, ginger, nutmeg and eggs. Beat lightly with a fork. Slowly pour in evaporated milk and milk whilst stirring. Mix well. Place the pie crust in a 9-inch pie plate on the oven rack; pour in filling. Cover the edge with foil. Bake at 375 degrees for 25 minutes. Remove foil; bake for another 25 minutes or until a knife insert comes out clean. Set out to cool. We like to serve it with whipped cream but you don’t need to. Makes 8 servings.

What are you grateful for this holiday?

This 2020 holiday I am grateful for being able to have the holiday I want to have and I am also grateful for my family and what they have done for me and helping me with school and being kind to me. I am also grateful for TMS - I have loved being able to go to the Mesa and do the Friday projects, the yoga, and being able to have fun in class, even if it’s in zoom! I am also grateful for pumpkins ;)