Who’s ready for football and tailgating? We are! Check out our tailgating page
for recipes that are great to bring to a tailgate, or cook at home if you’re entertaining friends during a game. If you need an easy breakfast recipe, these Sticky Buns
are the way to go. If you’re looking for a fan favorite with bacon, try these Double Pork Sliders
. We can’t wait to kick off another fall full of tasty food!
Coming to Atlanta for EGGtoberfest? Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340 - NOTE we are CLOSED on Saturday OCT 10th for EGGtoberfest.
1/2 (15-ounce) package refrigerated piecrusts (or pre-made)
1 3/4 cups canned pumpkin
1 3/4 cups sweetened condensed milk
2 large eggs, lightly beaten
2/3 cup firmly packed light brown sugar
2 tablespoons sugar
1 1/4 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves InstructionsFit piecrust into a 9-inch pieplate according to package directions; fold edges under, and crimp. (or use pre-made crust)
Combine pumpkin and remaining ingredients; beat at medium speed with an electric mixer 2 minutes. Pour into piecrust.
Bake at 425° for 15 minutes. Reduce heat to 350°; bake 50 minutes or until a knife inserted in center comes out clean. Cool on wire rack.NotesInternet recipe found at this site:
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=521199Number of Servings: Time to Prepare: