aside from red velvet cupcakes, which are truly my favorite, I've always thought the cupcake revolution was a bit overdone. yes, they're cute. and yes, they're fun to eat. but they are way too big for a normal portion, which always leaves you feeling like you need to throw away half of it, or it leaves you feeling sick if you don't. or you save half of it and it's all dry and gross later. homemade cupcakes are better, and especially the mix ones, because the baking directions are right there on the box so you don't have to worry about them drying out.
anyway, I wanted to share my pumpkin pie recipe (my favorite pie), which is adapted from the back of the Kroger brand canned pumpkin. I would also like to add that when I was down with the world's worst cold last fall, my doctor told me that eating nutrient-packed foods like pumpkin pie and soup (she actually said that) were good for me. so there. this is for your health.
Traditional Pumpkin Pie
1 15oz. can of pumpkin
1 14oz. can of sweetened condensed milk
2 eggs
1 T ground cinniamon
1 1/2 t ground nutmeg (the nutmeg makes the pie. promise.)
1/2 t ground cloves
1 t salt
1 pie crust (the refrigerated or homemade kind. graham cracker is gross and also burns in the oven. ew.)
preheat the oven to 425 degrees.
combine all ingredients, mixing well.
taste the filling, and add a bit more salt before adding more of any other ingredients. sometimes all you need is a little salt.
pour into pie crust (you don't need to bake the pie crust beforehand)
bake 15 minutes at 425 degrees
reduce oven temperature to 350 and continue baking 35-40 minutes until knife comes out clean
cool and eat
yum, yum, yum. this pie always comes out looking beautiful.
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