Forgot how liquid the filling was going in and slopped some over the edge, which blacked on the crust while baking, but other than that...
Good pie. Why only make pumpkin pies in the fall when the canned stuff is there all year?
Friday, April 03, 2009
Punkin Pie
I made this pie to take to band practice. Unremarkable, basically a kit: a frozen deep-dish crust, a can of Sarah Lee pumpkin pie filling, a can of evaporated milk, two eggs, a little bonus vanilla (a teaspoon of double-strength Mexican stuff). Beat it up and bake it.
Forgot how liquid the filling was going in and slopped some over the edge, which blacked on the crust while baking, but other than that...
Good pie. Why only make pumpkin pies in the fall when the canned stuff is there all year?
Forgot how liquid the filling was going in and slopped some over the edge, which blacked on the crust while baking, but other than that...
Good pie. Why only make pumpkin pies in the fall when the canned stuff is there all year?
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment