Pumpkin Pie

My brother will be the first to tell you that prior to my wedding, the only reason I had a kitchen is because it came with the house. I was anti-cooking, anti-learning, anti-ANYTHING unless it involved a restaurant or takeout. Well, almost two months have come and gone since my wedding and I'm in the thick of a serious nesting phase (hence the cooking blog).

This is the first Thanksgiving that I've had an agenda other than eating too much. It was my very first year to contribute. And that contribution? The pie. The PUMPKIN pie. (Okay in my mind that sounded a lot cooler, but I digress).

Granted, a pumpkin pie is probably the easiest option when contributing to the turkey day feast but I was a bit intimidated. It's my Grandpa's favorite and I didn't want to disappoint.

Grandpa had two big pieces. I consider this a success!

Ingredients:

• 1 pie crust (yes, Rookie Chef strikes again... I bought a graham cracker crust. Whoops. Luckily I had rolled, refridgerated pie crust in the fridge for chicken pot pies. I used that instead)
• 1 cup firmly packed brown sugar
• 2 tablespoons all purpose flour
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon salt
• 1 egg
• 1 can of canned pumpkin
• 12 ounces of evaporated milk

Directions:

• Heat oven to 375 degree.
• In a large bowl, mix brown sugar, flour, spices and salt
• Stir in egg. Beat in pumpkin and evaporated milk until smooth.
• Pour mixture into prepared pie crust.
• Bake 50-55 minutes (mine was about an hour and 10 minutes... but our stove is old).
• Serve warm or cold.

mmm mmm mmmm! It's Grandpa approved :)