Is it officially fall? I saw pumpkin stalls being installed at the highway today...Wow - I thought it's still summer!
Another challenging week for me. I am able to present to my boss my 2010 strategies and I am so grateful that I was on the right track. I have no time for errors as work is getting busier by the minute. I am not sure how I will cope with three business travel, 7 training presentations , 4 regional presentation to partners (not counting 3 big projects and endless conference calls) - - - I need all the energy before the snow start pouring !
I need a good balance, so to keep my mind off work on weekends I splurged on books at Barne's and Nobles. I hate spending $32 but oh well...I just hope I will have the time to read them...
Speaking of fall...when we were in Colorado, we loved driving up to the mountains to catch the beauty of the changing colors of leaves covering the hillside . No mountains here, so I will just imagine the red, green, orange scenery in my mind as I enjoy this simple pumpkin pie we experiment today.
INGREDIENTS:
3/4 cup granulated sugar
1 teaspoon cinnamon sugar
1/2 teaspoon salt
1 tbsp vanilla
3 large eggs
1 can LIBBY'S Pure Pumpkin or 3 cups cooked pumpkin (boiled and pureed)
1 can Evaporated Milk
1 unbaked pie shell (store bought)HERE'S HOW:
- Beat eggs in large bowl.
- Stir in pumpkin, sugar, cinnamon, salt, and vanilla
- Gradually stir in evaporated milk.
- Pour into pie shell.
- BAKE in preheated 375 degrees 60 minutes
- Let cool and serve with whip cream (optional)
