Monday, 12 October 2015
I tried to get a photo of the pies before I put them out and I want to post the recipe, mostly for myself and I'll tell you why. I like to use the recipe off the back of the E.D. Smith Pure Pumpkin but sometimes I like to buy the no name pumpkin because I'm cheap like that and they don't have a recipe. Sure I could look one up, but I'm a bit of a traditionalist and have been making this same recipe for years and its delicious. Creamy and just the right amount of spices. In fact, I could use a piece right now (but maybe I'll wait for lunchtime)
So this recipe is for me for next Thanksgiving.
(makes one pie)
1/2 can of 796 mL Pure Pumpkin
1 cup packed brown sugar
1 tsp cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
3/4 cup (175 mL) evaporated milk
1 unbaked pie shell
Beat eggs in bowl. Add other ingredients and then add evaporated milk.
Pour filling into pie shell. Bake at 425F for 15 minutes. Reduce temperature to 350F and continue baking
for 30 to 35 minutes until knife inserted in centre comes out clean. (see above photo with knife mark visible)
I usually use the whole can and double the rest of the ingredients to make 2 pies or freeze the leftover pumpkin in spoonfuls for the dogs for when their tummies are upset.