Pumpkin pie is one of those desserts that people either love and can't get enough of, or they hate. In our house pumpkin pie is loved so much that nobody cares what I make for Thanksgiving, as long as there is plenty of pie to go around and be devoured mouthful by greedy mouthful. You can, if you wish, make the pastry from scratch but it's so much easier to buy one, why not give yourself a break? This is a dessert you can get the kids to help with-measuring and stirring is a fantastic activity for little ones, and gets them involved with the Thanksgiving dinner prep.
Ingredients:
2 eggs
398 ml of canned pumpkin
1 cup of packed brown sugar
1 tsp cinnamon
1 tsp nutmeg
1/4 tsp ginger
1/4 tsp salt
3/4 cup evaporated milk
1 unbaked pie shell (crust)
In a large bowl, combine the canned pumpkin with brown sugar, cinnamon, nutmeg, ginger, and salt. Stir until combined. Beat eggs in a separate bowl and add to pumpkin mixture. Stir well. Add evaporated milk a gently stir until well combined. Pour into pie crust and bake at 425 F for 15 minutes, then reduce the oven heat to 350 F and bake for approximately 30-35 minutes. It is finished when a knife inserted into the center comes out clean. Cool on the stovetop, then cover with cling wrap and chill in the refrigerator. To serve, top slices with real whipped cream, and enjoy!
Makes 1 pie
Adapted from ED Smith
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