Pumpkin season is thriving. All across Atlanta and North Georgia you can catch glimpses of yellow and orange pumpkins, nestled amongst overall clad scarecrows sitting on bales of hay. Jack-O-Lanterns decorate porches, wearing scary grins, waiting for the sounds of "trick or treat", echoing from costumed children. Pumpkins are as much a Fall rite of passage, here in the South, as Friday Night High School Football , Auburn and Golden leaves scattered across the North Georgia mountains, and the brisk wind that fills the Georgia night air. If Autumn had a taste, it would be the taste of a Southern Pumpkin Pie.
Pumpkin pie spans the generations. Pumpkin pie is savored by the grandmothers in their white aprons, who bustle around the kitchen, making the tasty pumpkin pie, all the way down to toddlers with pumpkin smeared faces. The smooth , just right spiced pumpkin, fills a flaky crust. As the pumpkin, nutmeg, and cinnamon concoction cooks, the spices fills the air, giving your home a warm, inviting Fall mood. Yes, if Autumn had a taste, it would be the taste of a Southern Pumpkin Pie.
Southern Pumpkin Pie
- 3/4 cups sugar
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1 can (15 oz.) pumpkin
- 1 1/4 cups of evaporated milk
- 2 eggs , beaten
- 1 frozen deep dish pie crust
Heat oven to 425 degrees. In large bowl mix ingredients. Pour into pie crust. Bake 15 minutes. Reduce oven temperature to 350 degrees. Bake 40 minutes or until knife comes out clean when inserted in middle of pie. Cool 2 hours. Serve or refrigerate. Pie is delicious plain or with a dollop of creamy whipped topping.
For some good family fun vistit Burt's Pumpkin Farm.
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