Friday, December 16, 2011

Kids and a Mom in the Kitchen: Pumpkin Pie

Well we had our pumpkin pie at Thanksgiving that Amelia helped to bake. This week daddy wanted another pumpkin pie, and seeing as we had more pumpkin I decided to spoil him a bit. The older girls and I made the pie while Hannah slept. We had to double the recipe, so we had some great math too.

First I had Tabitha read the ingredients to me while I gathered them. This usually substitutes for our reading aloud time.

All ready to mix the ingredients.

We use the Libby's Pumpkin Pie Recipe:
Dry Ingredients:
3/4 cup sugar
1 tsp cinnamon
1/2 tsp salt
1/2 tsp ginger
1/4 tsp cloves

"Wet" Ingredients:
2 eggs
1 can (15oz) pumpkin
1 can (12oz) evaporated milk

1 unbaked pie crust

Because daddy wanted two pies we needed to double the ingredients. I wanted to show the girls how much 2- 3/4 cups of sugar would measure to, so we measured out 3 1/4 cups and then 3 more into the 1 cup and 1/2 cup measure.

Then we did a similar thing for the spices. measuring 2- 1/2 teaspoons into a 1 tsp measure so they could see that it was equal. And 2- 1/4 teaspoons equals 1/2 tsp. They sort of understood. 
Then we stirred the dry ingredients together.

Tabitha then informed ME that we needed to add the "wet" ingredients.
They love cracking eggs, but I was in a rush, so I did the eggs this time, beating them in a separate bowl. And I added the pumpkin. But they helped poured in the evaporated milk.
And...more stirring:

I rolled the refrigerated pie dough out into the pie plates and the girls wanted to try helping flute the crust. It didn't work out too well. I think my patience was running a little thin at this point because I still had to get supper going. 

Getting ready to bake:
Needs to bake at 425 degrees for 15 min then turn down to 350 degrees for 40-50 minutes.

And I forgot to take a picture of the baked pie, but they are delicious. They needed an extra 5 minutes to cook. I am thinking it is because we used a big can of pumpkin which is only 29 oz, instead of two 15 oz cans. Because the Thanksgiving pie turned out perfectly with the correct amount of ingredients.

Do you have your children help you in the kitchen?  What lessons do they learn? Do you have any kid friendly recipes to share?
I'd love to see your posts, whether you have done something this week or some time in the past. Just link up below. This is a weekly linky, I just need to figure out a button now. 

I am linking up to:

Chestnut Grove Academy

Blog Post Hop

Growing Up Gardner

Happy Go Lucky

And here is my Kids and a Mom in the Kitchen linky

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