Yes, I’m a geek – I bought this for Rachel a couple of years ago:
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She’s a geek, too – she loved it….
(And yes, I bought myself one as well – can’t be letting her have all the fun!)

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You can purchase a Pi Plate of your very own from the What On Earth? catalog – it’s a veritable smorgasbord for a nerd like me…. 😛

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I’m including Rachel’s Pumpkin Pie recipe here as well – it’s actually the recipe that you’ll find on the back of every can of Libby’s Pure Pumpkin; she makes it every year for Thanksgiving, and there’s never any left….

Pumpkin Pie

Ingredients:

• 3/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2 large eggs
• 1 can (15 oz.) LIBBY’S® 100% Pure Pumpkin
• 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
• 1 unbaked 9-inch (4-cup volume) deep-dish pie shell
• Whipped cream (optional)

Directions:

Mix sugar, cinnamon, salt, ginger and cloves in small bowl.
Beat eggs in large bowl.
Stir in pumpkin and sugar-spice mixture.
Gradually stir in evaporated milk.

Pour into pie shell.

Bake in preheated 425° F oven for 15 minutes.
Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean.
Cool on wire rack for 2 hours.
Serve immediately or refrigerate.

Top with whipped cream before serving.
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