There are some big changes coming! OK, OK … ANYthing is better than what I have given you over the last year! I have hopefully figured out and mapped out what I need to do in order to keep up with this and not get overwhelmed….I have been creating posts and scheduling them out so you will hopefully see a consistent stream of posts. Nothing crazy, just 2 a week. I am leaving plenty of room to throw out a publicity post if/when asked and I really hope you all enjoy some of the new content!
I really do know, and hopefully people are still with me! So what do you have to look forward to? (BTW I so love Bitstrips and Bitmoji! They are so fun! Sorry I don’t have links but we have Apple products so I know they are available 😄)
- Special Recipes
- Random Thoughts – think Deep Thoughts by Jack Handy….lol
- Book Reviews
- Audiobook Reviews
- Product Reviews
- Game Reviews
- Advice (both solicited and unsolicited)…seriously! I have a 13 and 5 year olds…. #justsayin
- Maybe, possibly some of my personal writing….that’s a bit scary to consider putting out there though!
Really I don’t want to leave anything off, but I still want this blog to reflect me. SO Instead of taking on WAAAAAAAAY too many authors that I love and trying to keep them all straight and get the links perfect and get everything out on time….I’m just gonna be me. Which is random, imperfect and biting off way more than I can chew. If we all understand that up front, hopefully you’ll still respect me in the morning. 😳😘😂
So, my recipe starts like any other and was actually adapted from the one on the Libby’s Pumpkin Pie Filling can. This recipe makes 2 of the 9 1/2 in deep dish pies. Here we go:
Crust: You are welcome to make your own crust if you prefer, but I have found I LOVE LOVE LOVE the Pillsbury
- 2 regular cans of pumpkin pie filling – NOT spiced
- 4 eggs
- 1 cup light brown sugar
- 1/2 cup sugar
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- 1 teaspoon nutmeg
- 1/2 teaspoon cloves
- 1 can sweetened condensed milk
- 1 can evaporated milk
Preheat oven to 425 degrees F.
Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Gradually stir in sweetened condensed milk. Pour into pie shell.
Bake for 15 minutes. Reduce temperature to 350 degrees F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will cause the crust to separate from the filling.)