The Secret To The Perfect Pumpkin Pie.

It's probably a tale as old as time, but when you discover the truth for yourself, you can't help but shout it from the rooftops... or blog about it so your readers can take full advantage of your discovery for their Thanksgiving holiday meal! 

Fifteen years of baking a pumpkin pie every Thanksgiving, and I've finally learned to treat the filling as a custard while I'm baking it. Which means lowering the oven temperature and baking the pie low and slow for it to come out of the oven with no cracks on the top. This year, I also pre-baked the pie crust for the first time, so ensure that the crust was not soggy and remained crisp and flakey. 

These two tips have forever changed my pumpkin pie baking days for years to come! 

3.14

Happy Pi Day. March 14th is also known as Pi Day. Personally, math has never been one of my strong subjects in school, however, I can always use an excuse to eat pie. We'll willingly celebrate the mathematical constant with some lemon meringue. This creamy recipe that we followed called for a can of sweeten condensed milk.We used the juice and zest of a couple fresh lemons. Topping the pie with billows of fluffy meringue makes for a gorgeous finish. When putting the meringue on the pie, the key is to seal in the edges at the crust.