Pumpkin Pie

I look forward to trying this later this week!

For a great tutorial on roasting your own pumpkin, go HERE

• 1 (15 ounce) can pumpkin
• 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
• 2 large eggs
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 (9 inch) unbaked pie crust
• 
  

Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. 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.

Spiced Maple Syrup

Ingredients

• cheesecloth
• kitchen twine
• 1 1/2 cups pure maple syrup
• 8 black peppercorns
• 6 whole allspice
• 6 whole cloves
• 2 (3-inch) cinnamon sticks
• 3 orange zest strips

Instructions

1. Add the orange zest and spices to the cheesecloth. Gather it up, and tie with the kitchen twine.
2. Add the maple syrup and spice packet to a saucepan. Heat over low heat for 5 minutes.
3. Pour the syrup into a container. Cover and chill for 24 hours.
4. Warm the syrup a bit before you pour it over pancakes or waffles. The syrup will keep in the fridge for 2 weeks.

I am so excited to try this one out tomorrow. I got it from my new recipe find.....

BAKED BREE

She has some great recipes over there.