Pumpkin Pie

Just in time for Thanksgiving... mom's pumpkin pie recipe. Sometimes pumpkin pies can taste, well, pumpkin-y. This one has a nice texture and flavor, thanks to the condensed milk. (In my opinion, condensed milk makes everything taste better... the minute the can is open, I'm in there with a spoon!) Happy Canadian Thanksgiving everyone!




Pumpkin Pie

1 – 9” unbaked pie shell (see pastry recipe)
1 – 14oz can pumpkin (400ml)
1 – can condensed milk
2 – eggs
1 tsp cinnamon
½ tsp ginger
½ tsp nutmeg
½ tsp cloves

Preheat oven to 220C.

Beat eggs lightly in a medium bowl. Add pumpkin, cinnamon, nutmeg, ginger, cloves and stir well until blended.

Blend in condensed milk. Pour into pie shell.

Bake at 220C for 10 min. Reduce oven temp to 180C and continue baking for 45 min. longer or until knife inserted in center comes out clean.

Cool and top with whipped cream and grated sugared ginger.

Donna’s tip: Cut out tiny pasty ‘leaves’ to edge pie crust with.