Both of my girls love books. We visit the Barnes & Noble in Tribeca at least once a week. A few weeks ago I was on a mission for books for Thanksgiving and found I Know an Old Lady Who Swallowed a Pie by Allison Jackson. We have read it just about every night since we bought it. The girls LOVE it and my older daughter even helps read it to my younger daughter. Since we have been reading it so much and talking about Thanksgiving, we decided to make a pumpkin pie to share with some friends at a potluck. I had most of the ingredients sitting around so I only had to pick up a few things. The recipe below was very easy. Unfortunately, my youngest was napping but it would have been so easy for her to help with. While the pie was cooking we read I Know an Old Lady Who Swallowed a Pie and I changed it to “I know two little girls who swallowed a pie” and my older daughter thought it was funny. If you are looking for a last minute activity that you could share on Thanksgiving, definitely try this.
Tips before you start:
- Measure out all the ingredients and set them up where your child will be preparing the pie.
- Number the ingredients if you want your child to work on number identification and then have them count the ingredients you are using for the pie.
- Make sure you encourage proper hand washing.
- If you have more than one child helping, let them take turns putting in the ingredients and when whisking count to ten and then switch whiskers.
Recipe for a Perfect Pumpkin Pie (1 9 in Pie)
Nutritional Information: Amount Per Serving Calories: 379 | Total Fat: 14.3g | Cholesterol: 70mg
Ingredients
- 1 (15 ounce) can pumpkin (I used Libby’s Pumpkin)
- 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk (I used Santini Organic Sweetened Condensed Milk)
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt ( I didn’t measure salt, only put a little in our pie)
- 1 (9 inch) unbaked pie crust (I used Whole Foods brand in the freezer section)
Directions
- Preheat oven to 425 degrees F.
- Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
- Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.
Other cute Thanksgiving books I found:
Tastefully Childish 