Mama's Pumpkin Pie

No really.  This isn't turning into a cooking blog.  But being the holidays, I figured I share a little of our family traditions.  Let it be known, I do not come from a long line of women who pride themselves on cooking, keeping a clean house or decorating to the T.  No.  We're more the type who like to take short cuts, buy stupid things and laugh at people.  But we can keep up appearances if we need to.  I mean, we are from Connecticut and that's what people from Connecticut do.

Well my Mama doesn't do a lot of homemade cooking.  But there is something Mama does good.  She makes a great pumpkin pie.  I have taken this recipe and will wow my children with it for years to come. I am here to share it with you because it's the easiest pumpkin pie and tastiest.  Plus, whenever I search for Pumpkin Pie recipes, I rarely find one that mimics Mama's recipe.

Mama's Pumpkin Pie

1 29 oz can of Pumpkin (or 2 15 oz cans)

1 can of Sweetened Condensed Milk (Like Eagle brand)

2 eggs

1 tsp vanilla

1 tsp cinnamon (I use a little more)

1/2 tsp nutmeg

1/2 tsp ginger

1 pie crust (frozen or Pillsbury roll out kind)

Put all ingredients except pie crust in a bowl.  Mama mixes it with a mixer, but I just stir it with a spatula until it's all blended.  Pour in pie crust.  Put in oven pre-heated 425 degree oven.  After 15 minutes, turn oven to 350.  Cook for about 40 minutes more.  It's done.  When I was growing up, Mama always used frozen pie crusts.  In the past few years, Mama has taken a liking to the refridgerated roll out kind.  Both are good.  So go ahead, make yourself a pumpkin pie this Thanksgiving season!