Wednesday, November 25, 2015

Pumpkin Pie

If you have kids or any relationship with a small person, you know that they never forget a promise.

They will ask you over and over. Is it time yet? How about now? Is it tomorrow yet?

Bee is one of those.

As we were grocery shopping together the other day after our date, she found one of those graham cracker pie tins and she held onto that throughout the entire store! She kept asking me if we could make a pie.

So we took it home and then after she begged and begged for the pie crust.

Yea. she actually did just want to eat the crust! I have to admit, I would actually prefer to eat the crust too. It is the best part!

Brent talked her into making a pumpkin pie “tomorrow.”

Well, she woke up at 6 am on Sunday. Lucky, Brent.


She could hardly wait till we got home from church to eat it! hence the finger marks in it.


Little dipper!


Pumpkin Pie


  • 1 (9 inch) graham pie crust

  • 1/2 cup white sugar

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon salt

  • 1/2 teaspoon ground ginger

  • 1/4 teaspoon ground cloves

  • 2 eggs

  • 1 (15 ounce) can LIBBY'S® 100% Pure Pumpkin

  • 1 100 calorie Vanilla Chobani yogurt


  1. Preheat oven to 425 degrees F.
  2. Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in yogurt. Pour into pie shell.
  3. Bake for 15 minutes. Then reduce the temperature to 350 degrees F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Let cool for 2 hours. Serve or refrigerate.

You all should make this pie.