My older son just turned four, my Thanksgiving turkey (he was born on Thanksgiving Day), so this time of year has special meaning for us. He is old enough to have fun with me in the kitchen, stirring and mixing, and he loves to do it, so I wanted to make my traditional pumpkin pie recipe with him especially fun. It’s a delicious yet simple recipe for a pumpkin pie in sweet dough, but since we were making it together, and making memories, I made it extra fun by getting adorable cookie cutters in leaf shapes for us to make a beautiful pie crust design and make our Thanksgiving Day pumpkin pie extra pretty.
Of course, our wonderful day of baking is one for the scrap book, so I took lots of pictures!
After all was said and done, little man lay down for a nap, and I started putting together my favorite images from our pumpkin pie baking day together in to a collage to print on the Canon PIXMA MG7120 Wireless Inkjet Photo All-In-One Printer for his scrap book. I hope little man one day appreciates our memory making and that we were able to capture it so well, so he can share with his own little ones and maybe do the same things with them! Here is the same photos printed out on white printer paper:
(my son is so proud of making a pie with me that he asked me to hang the collage on the fridge):
The Canon PIXMA MG7120 is made for people who love to print out photos, even featuring gray ink for better black and white images. Documents, photographs, collages, recipes, anything you need, can be quickly printed out, and from any device (no computer needed!). So if you are browsing on your phone or tablet and came across something you’d like a hard copy of, just print it right out with the PIXMA Cloud app…you can even print right from your camera!
Here is one to start with….the recipe for my Thanksgiving Pumpkin Pie that little man and I spent the afternoon making :)
Thanksgiving Pumpkin Pie
1 1/2 cups pumpkin puree
1 sweet dough crust
2 eggs yolks
2/3 cup sugar
1/2 tsp salt
1 tsp ground cinammon
1/4 tsp ground ginger
1/4 tsp grated nutmeg
3/4 cup milk
1. Preheat oven to 350 degrees.
2. Put all of pumpkin in a bowl and whisk in eggs and egg yolk.
3. Whisk in remaining ingredients in order listed, and pour the entire filling into the pie crust.
4. Fold in the edge of the crust and flute with a fork or your fingers.
5. Bake for one hour on the lower rack (until filling is set). Cool pie on rack, then put in refrigerator overnight.
Here is the Canon PIXMA MG7120 in action:
I participated in the post on behalf of Canon and Burst Media. Although I was compensated for my time and commitment, all opinions are my own.