Hello lovelies! Last night I got in such a great mood from getting my internship, I decided to start baking yummy pumpkin pies, my favorite. I tried out a new recipe and it is wonderful! I got the original recipe from here, but I modified it just a bit to suit what I had in my pantry. You can also find this published with College Avenue Magazine.
1(8-ounce) package of cream cheese
1 (15-ounce) can of pumpkin
1/4 cup milk
1 cup sugar [or you can also try 1/2 cup sugar, 1/2 cup brown sugar]
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
2 9 inch pie crusts
Prep time: 15 minutes
Bake Time: 50 minutes
Preheat oven to 350 degrees F.
I melted the cream cheese for a few seconds in the microwave to soften it [since I don't have beaters] then mixed it together with the pumpkin, milk, eggs and sugar.
Then I stirred in the rest of the dry ingredients until they were well blended.
I poured the batter into each pie crust, only filling them 3/4 of the way.
Pop it in the oven for 50 minutes [or until a fork inserted in the center comes out clean].
Let cool for 30 minutes and serve with whip cream or ice cream! Yummy!
Here is another super adorable creative idea for a pumpkin pie milkshake from one of my favorite blogs!