Easy Peasy Pumpkin Pie

This recipe is simple, but it gets the job done.  Simply use a store-bought refrigerated pie crust such as Pillsbury to line a pie dish.  In a bowl, combine a 15 oz. can of pumpkin, a can of sweetened condensed milk, 2 eggs, and one tsp. pumpkin pie spice.  Fill the pie shell with this mixture.  Place in the oven at 450 for ten minutes.  Then reduce heat to 350 and cook for another 30 minutes or until a tester comes out clean.  It’s simplicity at its best and will please any taste buds during this harvest season.

Italian Easter Pie

A few years ago, I made an Easter pie or what the Italian’s call a pizzagaina. It was a lot of work but well worth it in the end. I do not have any Italian in me but I would like to make this a tradition for my family in the future. It is a great dish to add to your brunch menu on Easter. Think about giving it a try next year and let me know if you have a different recipe for one worth trying. I must admit that I am not an expert when it comes to Italian cooking but I sure do appreciate it!

2 1/2 lbs ham (sliced thick from deli-counter or cubed pieces of boiled ham)
1/4 lb prosciutto
1/4 lb pepper ham
1/4 lb capicola
1/2 lb salami
1 lb fresh mozzarella cheese
1 lb mozzarella cheese (1 entire brick of whole milk mozzarella, cubed)
1 lb Farmer’s cheese
3 lbs ricotta cheese
1 stick pepperoni (sliced)
3 tablespoons parmesan cheese
15 eggs
4 lbs pizza dough


Cube ham meat. Cut sliced meat by rolling & slicing or cutting with scissors. Cube mozzarella. In very large bowl, add ricotta & farmer’s cheese. Add 15 eggs. Stir with whisk. Add 3 heaping tablespoons Grated cheese. Stir in the cubed meat and cheese.

Brush pan with oil then melted butter. Roll out & lay dough. Add cheese/meat mixture. Add top layer of dough and pinch bottom & top dough seams together tightly.

Brush top with oil then egg. Sprinkle with grated cheese.

Bake 350 for about 90 minutes. To check if it is done, stick a knife in the center and see if it comes out hot.

Remove from oven. Brush top with melted butter. Cool 2-3 hours and then refrigerate. Serve on Easter.