Tawny Pumpkin Pie

As you know, Fall is my favorite season of all. As Thanksgiving approaches, I’m getting more and more excited to share and create memories with family and friends. Many of the traditions that we share include what we put on our Thanksgiving table. Although there are many a great recipe out there, the feast just wouldn’t be the same without the ever traditional Pumpkin Pie!

I got this recipe from a friend for my husband and my first Thanksgiving together and have never found one better. I prefer making it with real pumpkin, but haven’t gotten that opportunity this year. Regardless of how it is made, after you’ve tried it, your mouth waters when you think of having it again. It’s truly a melt in your mouth dessert. Are you ready?! Here’s what you’ll need-

Tawny Pumpkin Pie
1-1/4 C cooked pumpkin
3/4 C white sugar
1/2 tsp. salt
1/4 tsp. cinnamon
1 tsp. all purpose flour
1/2 tsp. pumpkin pie spice
1 tsp vanilla
2 eggs
1 C. evap. milk
2 Tbs. water
1- 9in. unbaked pastry shell
In food processor combine ing. Pour into prepared unbaked pie shell. Bake in a 425 oven 15 min; reduce heat to 350 and bake add. 35 min. or until set. Serve warm or cool completely. Keep uneaten portion refrigerated.
For a wonderful pie crust that never fails, Alan’s pastry crust, click here.