Economic Research: Pumpkin Pie Recipe

Sunday, 16 December 2012

Pumpkin Pie Recipe

You probably take pumpkin pie from canned pumpkin for granted. You're there, the can is there, there's a pumpkin on the label... open it and mix it up with spices to make a pie, right? Ah, but a pumpkin pie made from a fresh pumpkin tastes so much better than the glop that was processed last year! Here's how to do it, complete instructions in easy steps and fully illustrated. And it is much easier than you think, using my "patented" tips and tricks! This makes a light, fluffy pumpkin pie with a fresh, traditional pumpkin pie taste. I can assure you that this will be the best pumpkin pie you've ever made! This is also a great thing to do with your kids! Children just love pumpkins: growing them, carving them, and making a pie from them! And who cares if Libby's says there will be a shortage of canned pumpkin this year? As long as you can find a pumpkin or a butternut squash, you can make a BETTER pumpkin pie! You can even freeze the pie after cooking it.