Test Kitchen, you say? Clover and Thyme’s Test Kitchen is where I try a recipe provided on a product’s packaging that I have never tried before and give a report on how our family liked it!
Variations on this recipe are everywhere. Philly Cream Cheese sometimes uses it in their magazine ads, Fisher Nuts uses it on their packaging – I think I’ve even seen it on white chocolate chip bags. But I’ve never tried it. Continue reading
It’s the final day of Thanksgiving Prep Week, and what better way to finish things off than with dessert! This is a classic pumpkin pie recipe that I have had in my collection for at least 20 years. I tweak it a bit for my hubberman’s tastes (he hates nutmeg with a burning hot passion.)
- 1 (9 inch) unbaked pastry shell
- 1 (16 oz) can of pumpkin puree (about 2 cups)
- 1 can of sweetened condensed milk
- 2 eggs
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg (I usually leave this out)
- 1/2 tsp salt
Preheat oven to 425 degrees. In a large mixing bowl, combine all ingredients (except the crust!) and mix well. Place pastry shell in pie plate and pour pumpkin mixture into pastry shell. Bake 15 minutes. Reduce oven temperature to 350 degrees. Bake 35 to 40 minutes or until a knife inserted 1 inch from the edge comes out clean. Cool and serve.