Recipe: Elementary Pumpkin Pie

Mrs. Stommen’s and Mrs. Villarreal’s 2nd & 3rd graders’ pumpkin pies waiting to be boxed up and taken home.

Now that Thanksgiving is over, cans of pumpkin will be marked-down in the grocery stores, and while pumpkin pie is primarily associated with the 4th Thursday of November there is no reason not to continue to enjoy it into December – especially with this super easy recipe! This recipe is so easy, in fact that two classes worth of 2nd & 3rd graders from Klager Elementary each made a pumpkin pie last Monday to take home to enjoy with their families on Thanksgiving. They had lots of extra filling which they used to make enough pies to donate eight to the seniors for their luncheon and home meal delivery – a nice way to tie-in caring and sharing of their bounty this holiday season – and still have a few left over for their classes’ stone soup feast on Tuesday (see photos of stone soup here and photos of pie eating below)!

Here is their recipe:

Pumpkin Pie

3 eggs

1/2 cup brown sugar

1/2 cup white sugar

1 Tablespoon flour

1 teaspoon cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

16 oz canned pumpkin

1 cup milk

pie crust

Combine all ingredients in a blender and blend. Pour into pie shell and bake in pre-heated 350 degree F oven for 50- 60 min.

See… elementary!

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by Sara Swanson

Sara Swanson is an editor, writer and founder of the Manchester Mirror.