As everyone knows, pumpkin pie is the traditional dessert for Thanksgiving. We’re rarely home over the long weekend (usually we’re in Quebec) but since we stayed this year (largely due to our TRIFECTA of shows), I decided to make pie.
I made the crust from scratch and for the filling, followed the instructions on the can’s label (thanks, E.D. Smith, whoever you are).
I left it in a tiny bit too long so it ended up a little burned on top. Still tasted fine, though.
Since I had almost half a can of pumpkin left, I looked up a recipe for pumpkin chocolate chip cookies!
You can’t really see it in this picture, but they’re quite orange!
Luckily, these cookies are egg-free so if you’re me (i.e. impatient) they don’t have to bake for a long time!