Fall Fun

Pumpkin Cream Pie

2 graham cracker pie crusts

2 8oz. packages of cream cheese (not low-fat)

1 14oz. can of sweetened condensed milk (see recipe below for recipe if you would rather make it)

1 cup cooked squash or pumpkin

1 tsp. cinnamon

1/2 tsp. nutmeg

Mix together with mixer and put in pie crusts. Cool for at least 2 hours.

For this recipe, since it is fall, I changed a favorite pie and added pumpkin. I took it to church for lunch and it was finished quickly with good compliments. I hope you like it.

Sweetened condensed milk

1 c. nonfat dry milk

1/2 c. boiling water

2/3 c. sugar

3 Tbsp. melted butter

Put all ingredients in blender and process until smooth. Makes the same as a 14 ounce can.

(from Audrey Rohrer, my neighbor growing up, in Meals and Memories, my Lancaster Mennonite High School Cookbook)