Nothing says Fall like a good pumpkin recipe! As long as I can remember, this is the recipe that my mom has always used for her pumpkin pie. This recipe comes just in time for your Thanksgiving get-together.
- 2 – 9inch pie shells (I used the traditional size. If using the deep crust this will only yield one pie)
- 3/4 cup sugar
- 1 tsp cinnamon
- 1/2 tsp cloves
- 1/2 tsp salt
- 1/4 tsp cloves
- 2 eggs
- 1 can of pumpkin
- 12oz of evaporated milk
Preheat oven to 425. Mix together spices and sugar and set aside. In a separate bowl, mix pumpkin and eggs with electric mixer. Slowly add in sugar/spice mixture. Once combined stir in evaporate milk until incorporated.
Once combined, pour evenly into two pie shells. Bake at 425 for 15 minutes and then reduce heat to 350 and continue to bake an additional 45 minutes or so. A knife should be inserted into the middle and come out clean once pies are done.
Ah! Are you still as full from Thanksgiving as I am? Not only am I still full, but still exhausted. Chris and I always visit both sets of families during Thanksgiving and as much as we enjoy seeing everyone, eating two big meals and running from town to town can wear a person out real quick!
On to the good part, the cake of course! I found this recipe at Mix & Match Mama and knew that I had to give it a try. I actually ended up making one for each side of the family. So easy and so good! This would be the perfect recipe to take to an upcoming Christmas event.
- Yellow Cake Mix
- 1c fresh cranberries
- Zest of 1 orange
- Juice of 1 orange
- 2 boxes of vanilla pudding mix
- 1/2c vegetable oil
- 3/4c water
- 4 eggs
- 2c powdered sugar
Preheat oven to 350. Grease bundt pan and set aside. In mixer, mix cake mix, half of orange juice, pudding mix, oil, water, and eggs until well combined. Stir in cranberries and half of orange zest and pour into bundt pan. Bake 35-40 minutes or until a toothpick stuck into center of cake comes out clean.
Cool for 10 minutes before inverting onto a serving dish. Let cake cool completely.
Combine powdered sugar, remaining zest, and half of remaining orange juice to form a glaze. If the glaze is too thick add remaining orange juice and even some water if the glaze is still too thick. If too thin add more powdered sugar.