Easy Pumpkin Pie

We are working on poetry in third grade. Today we touched on sensory language. I took a big pumpkin around and they brainstormed words and ideas for sight, touch, and hearing. They were actually pretty creative with the hearing part and they said it was "nature's bongo". That line was pretty good I thought.

Tomorrow we're going to finish up the senses with smell and taste. Originally I had some canned pumpkin left over from the last holiday season that I thought we could use. Then after having so many students mention pumpkin pie, and most especially their grandmother's pumpkin pie I knew what had to be done.

I had to venture out to two grocery stores to find pumpkin. The first had a sign up that said they would not have any pumpkin until November 1 due to a manufacturing defect. Hmmm... So I went to another store with a well stocked canned pumpkin shelf. I was nearly going to follow the recipe on the back of the pumpkin can until I spotted some pumpkin pie spice and decided to go with it's recipe. So easy, and although I usually prefer a complicated recipe (don't ask why) this one was wonderful for the moment at hand.

Easy Pumpkin Pie

1 can of pumpkin

1 can sweetened condensed milk

2 eggs

1 tbsp pumpkin pie spice

1 frozen pie crust

Preheat oven to 425 degrees. Mix pumpkin, milk, eggs, and spice. Pour into unbaked crust and bake 15 minutes at 425 degrees. Turn oven down to 350 and continue to bake for 40 minutes.

I doubled the recipe and it made 3 perfect pies (note I was using a regular pie crust and not deep dish). I was kinda glad since I was afraid that I would only have enough for the kids and couldn't share with anyone else, or I'll admit, myself.

pics coming up shortly :)