Saturday we went to the farm and went on a hayride to the pumpkin patch were we picked our pumpkins to carve. The only rule “If you can’t carry it then you can’t have it”. The kids had a wonderful time.
Then we spent the evening carving our pumpkins…mostly Mommy & Daddy but the kids did a good job too! Conner choose an owl stencil and Anjali choose Cinderella. My husband did a wonderful job picking out all of the pumpkin seeds from the goopy mess for roasting.
To keep with the theme of pumpkins this weekend we ended the weekend with a yummy pumpkin pie. Already looking forward to next weekend!
Easy Pumpkin Pie
Ingredients
1 (30 ounce) can Libby’s easy pumpkin mix
1 (14 ounce) can Sweetened Condensed Milk
2 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
2 (9 inch) unbaked pie crust
Directions (makes 2 pies)
Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crusts. Bake 15 minutes.
Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.
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