I was previously working on organizing my recipes and came across a "Creamy Pumpkin Pie" recipe that looked 10 times better than the usual pumpkin pie I was going to make (especially after a really bad experience with pumpkins one Thanksgiving at Lori's house, a little too many pumpkin pies, pumpkin cheesecakes, and pumpkin something else, about 5 years or so ago) but this other recipe looked really good!
Ben was my helper man today. He helped me make two Creamy Pumpkin Pie, one for Rachael and the family, and the other for me and Jason and his dad, Ron. I haven't tried it yet, but I did lick the spoon, when we were done, and it was pretty darn yummy!!!*
Meanwhile, Rachael, Ben, Jack, and Katie finished off the lentils I made. So much for them eating it for dinner, right?
Oh, and I also got Katie to eat carrots, she said she didn't like them (they were in the lentils stew) so I told her that they were good for the eyes and that I ate them as a child and now my eyes are 20/20! (Okay, so maybe a + b won't always equal c, but at least I got her to eat it, right?)
Oh, and me and helper man also made bread... I used Rachael's mini loaves and they are so cute!
Creamy Pumpkin Pie
Ingredients:
1/2 cup cold milk
1 pkg (6-serving) vanilla flavor instant pudding and pie filling
1 teaspoon pumpkin pie spice
1 cup canned pumpkin
2 1/2 cups cool whip (thawed)
1 graham cracker crust
Directions:
In large bowl beat milk, pudding mix and spice with wire whisk for 1 minute. (Mixture will be very thick.) Whisk in pumpkin. Stir in whipped topping. Spread in crust. Refrigerate at least 2 hours or until set.
Garnish as desired. Store in refrigerator.
(I'll probably use cool whip/whipped cream and a tiny bit of caramel or something for the top!)