What We Ate {Pumpkin Pie}

Last weekend was Mr. M's birthday, and in our mini-family having a birthday means you get total control over the dinner menu for the day.  His request: shrimp scampi over angel hair pasta and pumpkin pie instead of a birthday cake. I'll show you the pasta recipe sometime, but today it's all about the pie  This dude LOVES pumpkin pie, and with my limited baking skills, I'm relieved that I'm able to oblige with a simple recipe that always turns out great!

The recipe comes from Mr. M's mom, and does include instructions for a homemade crust. She's a rock star and can pull that off, but I know my limits.  I stick to frozen rolls of pie crust and just make the filling myself.  It still totally feels homemade, and gets lots of compliments at Thanksgiving dinner! After knowing how easy this is....I can't believe that anyone ever buys a pumpkin pie.  It's that easy, and that good! 

Pumpkin Pie 

2 eggs, beaten

1 1/2 cup pumpkin

3/4 cup sugar

1/2 teaspoon salt

1 1/2 teaspoon cinnamon

1 2/3 cup evaporated milk (13 oz)

Roll pie crust out into greased pie pan.  Mix above ingredients and pour into pie crust.  Bake 350 degrees for 45 minutes, or until firm.  

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