Pumpkin pie is my all time favorite pie in October! In Canada we celebrate Thanksgiving in October and pumpkin pie is a must for that meal. I have tried different recipes for pumpkin pie and I always come back to this one. I like using evaporated milk for a richer, creamier taste.
- 2 cups pumpkin puree
- 2 eggs
- 1 cup brown sugar
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- 1 teaspoon nutmeg
- 1/2 teaspoon salt
- 2 tablespoons flour
- 1 cup evaporated milk
- unbaked pie shells
- Mix all ingredients until well blended.
- Pour into unbaked pie shells.
- Bake in 400º oven for 10 minutes, reduce heat to 375º and bake for another 25 minutes.
- This is enough filling for three 8" unbaked pie shells depending on how deep you like your filling. If you like the filling deep you will get two 8" pies.
- Serve cooled with whipped cream and a dusting of cinnamon. And if you like, cut out and bake leaf shapes from leftover pie dough scraps for added decorations.
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