Pumpkin Pie Mix
Nothing quite rings in Fall like a pumpkin pie. The first time I made a pumpkin pie from scratch (like from baking the pumpkin to making the dough) I haven't been able to eat a store bought pie since. In Justa's Pumpkin Pie starter, I use my favorite recipe from my family tattered old cookbook. I love tasting the old days. The starter comes pre-mixed with the pumpkin, sugars & spices. All you need to do is add 2 slightly beaten eggs, 1 can evaporated milk and a pie shell. To thaw the mix, place the bag in warm water. Pre-heat your oven to 425*. Thoroughly mix your starter, eggs and evaporated milk, pour into the shell and bake for 15 minutes at 425*. The cover the crust, reduce the oven temperature to 350* and bake another 45 min or until an inserted knife comes out clean. Allow the pie to completely cool before serving. My favorite way to serve this is with a home made Honey-Vanilla whipped cream. I use 1 pint heavy whipping cream, about 1.5 - 2 tablespoons of honey (depending on how sweet you want it) and about 2 teaspoons - 1 tablespoon of Vanilla extract. Whip in a Stand mixer, egg beaters or a whisk until you reach your desired thickness.