Come bake with me as I prepare for the Holidays. I’m baking pumpkin pie from scratch and my favorite blueberry pie. I’m sharing how to freeze your pies for Thanksgiving & Christmas.
2019 Holiday Bake With Me- https://www.youtube.com/watch?v=NdwkLrz_A44
Blueberry pie- https://www.youtube.com/watch?v=VpqHi7Xck6c
1 3/4 Cup pumpkin puree
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 ounces) LIBBY’S® 100% Pure Pumpkin
1 can (12 fluid ounces) Evaporated Milk, (Or substitute with equal amount Lactose-Free or Almond Cooking Milk)
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Mix sugar, cinnamon, salt, ginger, and cloves in a small bowl. Beat eggs in a large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
Pour into pie shell.
Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 minutes or until knife inserted near center comes out clean. Cool on a wire rack for 2 hours. Serve immediately or refrigerate.
SUBSCRIBE! Like + Favorite + Share. Love you all
****FOLLOW ME ON:****
Music In This Vlog:
Music From Epidemic Sound- http://www.epidemicsound.com/
FTC Disclaimer: I feel so blessed to share with you all here on YouTube. Sometimes I am lucky enough to have products sent to me for review. If I partner with a company, I will always disclose it here. Please know my relationship with my viewers is so important to me and all opinions and reviews that I share are and always will be my own. I will only share products that I myself would buy.
*This video is NOT sponsored 🙂 *
Original of the video here