Y.P.R HQ has had a bag of dog crap thrown on its door by our former best friend. After screaming, “You shit on my house, man! You shit on my house” at him, we’ve taken to the task of cleaning it all up. This will take some time, as we have an aversion to dog shit.
We will be back tomorrow with brand new Pot Roastiness. In the interim, please enjoy this recipe for Pumpkin Pie. And don’t forget to check out our spooky archives from Hallowe’en 2003!
AUTUMN PUMPKIN PIE
1 1/4 cups pumpkin puree, canned or fresh
3/4 cup sugar
1/2 teaspoon salt
1/4 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon all-purpose flour
2 eggs, lightly beaten
1 cup evaporated milk, undiluted
2 tablespoons water
1/2 teaspoon vanilla extract
1 unbaked pastry shell (9-inch)
Combine pumpkin, sugar, salt, spices, and flour in a medium mixing bowl. Add eggs; mix well. Add evaporated milk, water, and vanilla; mix well. Pour into pastry-lined pie pan. Bake at 400° for 15 minutes; reduce heat to 350° and bake about 35 minutes longer, or until center is set.