Today I enjoyed a nice day off thanks to the Veteran's in our Country that have put their lives on the line for our freedom. I am so very thankful for my freedom and all the opportunities that go along with it.
I enjoyed my day by staying at home and catching up on some chores. It was the perfect day for that as it was cloudy and dreary, my favorite kind of day to be inside :) I started a pot roast around 2 and the smell filled the house all afternoon. I read some of my book, did some laundry, cleaned my bathroom, cleaned my closet and dusted. I also made a couple of Pumpkin Pies which turned out great. Days like today really renew me and get me ready for the next whirlwind of events.
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Whipped cream (optional)
MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
POUR into pie shell.
BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° 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. Top with whipped cream before serving.