Andy: We’re having a little celebration–kind of a pie celebration. Set down and have some.
Barney: No, thanks.
Aunt Bee: Oh, come on, pull up a chair.
Barney: No, I couldn’t, really.
Aunt Bee: Oh, come on, Barney.
Barney: No, I couldn’t.
Aunt Bee: It’s butterscotch pecan.
Barney: Well, seeing as how it’s a celebration.
Aunt Bee: Come on, Opie. Show me how big a piece you want.
What would Thanksgiving dinner be without pumpkin pie?
Being from a large family of grandparents, aunts, uncles, parents and siblings, and fourteen cousins, I’ve learned that when it comes to second helpings or pumpkin pie, you’d better be quick about it if you want some (because if you don’t, someone else will).
Here’s how to make pumpkin pie:
1 1/2 cups canned pumpkin
3/4 cup sugar
1/2 cup teaspoon salt
1 to 1 1/4 teaspoons ground ginger
1/4 to 1/2 teaspoon ground nutmeg
1/4 to 1/2 teaspoon ground cloves
3 slightly beaten eggs
1 1/4 cups milk
1 6-ounce can (2/3 cup) evaporated milk
1 9-inch unbaked pastry shell
Combine pumpkin, sugar, salt, and spices. Blend in eggs, milk, and evaporated milk. Pour into pastry shell (have edges crimped high because amount of filling is generous). Bake at 400 degrees for 50 minutes, or till knife inserted halfway comes out clean, and let cool.
With a cup of coffee, this treat could not be better! Enjoy!
Aunt Bee: More pie, Mr. Darling?
Briscoe: I’m ample, ma’am. Three cuts of pie is my high water mark.
Have a blessed day!