Sunday, June 22, 2008

Pumpkin Pie

Pumpkin pie is such a favourite in this house that we don't even wait for a holiday to eat it, we'll take any excuse. In fact we love it so much that during Christmas and Thanksgiving my family doesn't care about any of the other holiday food, they just want pie. We are pumpkin pie purists-no chocolate, no cream cheese, nothing weird in our pie, just pure, delicious, pie.

This is it.

Makes 1 pie

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 deep dish 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 seperate 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, chill, top with real whipped cream, and enjoy with a hot cup of coffee.

*As for the pie shell, I do not make pastry from scratch. I don't buy it ready made either, I get this stuff which is sorta homemade, but also sorta cheating. But it's good for those of us that aren't so hot at making pastry entirely from scratch.
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