Pumpkin Pie

Ah, the pumpkin pie. Fall just isn't the same without it. Neither are family gatherings, parties, or gluttonous kitchen alone time. I've experimented with different recipes for pumpkin pie over the years, and the more complicated they are, the less I find I enjoy them. I detest fussiness in all areas of life, but especially in the kitchen. I mean really, what is the point of comfort food if you are stressed out about the idea of making it? So dear readers, I give you the easiest yet most intriguing pumpkin pie you've ever tasted. It uses store bought frozen crust (you can buy it pre-formed and frozen in a tin and just do what I did, or buy the frozen rolled up kind that you can de-frost and form into a "homemade" look in your own pan... go ahead--deceive people!) a can of pumpkin, a can of sweetened condensed milk, eggs, pumpkin pie spice, (here come the secret ingredients) vanilla extract, cayenne pepper, and bourbon. You may ask, "What's with the cayenne pepper and bourbon?" The truth is, I once asked a dear, sweet little old lady in the town I grew up in what the secret was to her long marriage, and she replied, "Honey, just put a little bit of bourbon and a little bit of cayenne into everything you cook, and your husband will love you forever!" Talk about sugar and spice and everything nice! I took her words to heart, and her advice made my pumpkin pie extra special. 

Ingredients:

Frozen pie crust (or homemade if you insist)

Can of pumpkin

Can of sweetened condensed milk

2 eggs

1 and a half tablespoons pumpkin pie spice

Tiny splash of vanilla extract

Teensy splash of bourbon (try not to be heavy handed or it will turn your pie a bit eggy)

Dash of cayenne pepper

Performance:

Combine all ingredients and pour into crust. Pop it in the oven at 425 degrees for about 15 minutes, then turn the oven down to 350 degrees and bake for about 40 minutes. You'll know it's done then you can put a sharp knife in the center, and the blade comes out clean. Devour with whipped cream.