Thimble Cottage

My mother made wonderful pies. I never have been able to make a really great pie shell so I buy the ready made ones. The pumpkin pie recipe was the result of playing with the ingredients for a few years to get the spiciness that I love. Hope you enjoy it too.

1 can pumpkin
1/2 teaspoon salt
1 can evaporated milk
2 eggs
3/4 cup sugar
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon cloves
1 teaspoon pumpkin pie spice
1/4 teaspoon nutmeg

Mix together well and place in an unbaked pie shell. Bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees and bake for an additional 40-50 minutes or until firm in center.

Now if you want to see a really great tutorial for pie shells go to visit Warm Pie, Happy Home. Now Ruth Anne is a gal who can make pies. Wish I lived next door!

My daughter and I made stuffing this morning. We experimented a little and here is the recipe.

2 packages Pepperidge Farm Cornbread Stuffing (14 oz. each)

1 package Pepperidge Farm Herb Seasoned Stuffing (14 oz.)

3/4 cup turkey,  chopped

1 1/2 onions, chopped fine

2 cans chicken broth

1 tsp. parsley

1 tsp. sage

1/2 tsp. pepper

1/2 tsp. basil

1/2 tsp. thyme

1/2 tsp. garlic powder

4-6 cups of water (according to how moist you like it)

Mix together. Spray 2 10×13 cake pans with Pam and divide mixture into the them. Bake at 400 degrees for 35-40 minutes.