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Take Five Pumpkin Pie Recipe & Blood Drive - 11/20/2012

11:29 AM, Nov 20, 2012   |    comments
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GRAND RAPIDS, MI  - Michigan Blood is hosting its "Thanks for Giving" Campaign November 21, 2012, at 1036 Fuller Ave NE from 8 A.M. to 7 P.M. and encourages those 17 years and older (16 with parental/guardian consent), to "Be somebody who helps save lives.' As a way of saying 'thank you' for helping reduce potential blood shortages during the holiday, Michigan Blood is offering everyone who tries to donate at a participating Michigan Blood donor center a FREE PUMPKIN pie courtesy of Forest Hills Foods.

"We know it takes around an hour to make a pumpkin pie and it also takes around an hour to go through the blood donation process. Why not use that hour to save a life? We'll supply the pie for your holiday table." said Jim Childress, Vice President of Community Relations at Michigan Blood. "We also close for the holiday, so our employees can enjoy time with their families, and we lose an entire day of donations. We like to give the blood supply a boost so we can keep it at a safe level through the holiday," said Childress.

Hospitals rely completely on blood donated voluntarily to organizations like Michigan Blood; and the need never ends, because one in seven hospital patients need a blood product or service. Michigan Blood is the sole provider of blood products to Kent County area hospitals.

Blood donors should bring photo ID (or two forms of non-photo ID). Appointments are preferred and can be made online at www.miblood.org or by calling 1-866-MIBLOOD.
 

Punpkin Pie Recipe

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.) Pure Pumpkin
• 1 can (12 fl. oz.) 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.
Optional - add pecan pieces to the pumpkin pie filling and sprinkle with cinnamon/sugar mix
 

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