Pumpkin Pie

You can have Pumpkin Pie anytime, not just Thanksgiving. Last week I read Kate Jacobs Knit The Season and Dakota was making Thanksgiving meal for everyone.  It was chilly that day so I made a pumpkin pie.

Here's my recipe:
1 whole egg
2 egg whites
1 3/4 c pumpkin or 1 small can of pumpkin (14 or 15 oz)
3/4 c sugar
1/2 t salt
1 t cinnamon
1/2 t ginger
1/4 t ground cloves
12 oz can evaporated milk (or you can use any kind of milk you have)
1 9 inch pie crust

Preheat oven to 425 F.
Combine filling ingredients in order given in large bowl. Pour into pie shell. Bake at 425F for 15 minutes.
Reduce oven to 350F.  Bake 45 minutes or until a knife placed in the center comes out clean.
Cool and enjoy with whipped cream!!

Cranberry and Blueberry Pie

I got this recipe from Bon Appetit. http://www.bonappetit.com/recipes/2010/11/cranberry_and_wild_blueberry_pie
Sophia and I made this on Wednesday afternoon.   It was very easy.  The pie set up perfectly, although my pie plate was a little full.  I like the tartness of the cranberries.  This is definitely the pie to serve with lots of whipped cream or ice cream.  I would try this recipe with any berries.  The cranberries I used were fresh and the blueberries were frozen. It doesn't matter because you cook the berries and thicken them.
Try it out!! Yummy!!