I farm, therefore I eat. Oh man... am I so glad that I farm – mostly because the hard work basically lets me eat whatever I want. Including pie for breakfast. Dry bagel with non-fat latte? Heck no – pumpkin walnut pie and coffee with about a cup of cream.
Suck it monkeys – I'm having pie for breakfast!
The World's Best Pie – also known as Pumpkin Walnut Pie.
Preheat oven to 425*
Beg, borrow, steal, or make:
1 Graham cracker crust
Mix well until blended:
1 15 ounce can of pumpkin (NOT pie mix) – which is 1 ¾ cup pumpkin, if you are cooking yourself*
1 14 once can of Eagle condensed milk
1 teaspoon of cinnamon
½ teaspoon each of ginger, nutmeg, salt
¼ cup packed brown sugar
2 Tablespoons of flour
¼ teaspoons cinnamon
2 Tablespoons of butter – cut in with pastry knife
Stir in ¾ cup chopped walnuts
Pour filling into pie crust and bake 15 minutes at 425*. Remove from oven and sprinkle topping over pie. Bake another 30 - 40 minutes at 350* or until just set.
Let cool completely.
Note: I use an upside down tart pan (just the side part, not the bottom) to protect the crust from over browning. You can also use foil to cover just the sides of the crust.
* Steps for cooking down pumpkin:
1.go get pumpkin
2.cut off the top/stem and cut in half
3.scoop out the guts and seeds (keep seeds for planting or chickens!)
4.place cut side down on cookie sheet or baking pan, prick skin with a knife
5.bake at 400* -ish or until very tender
6.scoop out flesh and puree
7.let sit in a colander/strainer to allow the juice to drip out