Halloween is coming. ( Archived) (14)

GrammarGirl: Hi! The following is a very good basic pumpkin pie recipe. I usually double the recipe and bake two pies at a time to use up a whole can of pumpkin - and because one pie doesn't usually last very long! Serve with fresh whipped cream. Yum!

P.S. You can use any pure canned pumpkin - doesn't have to be E.D.Smith's.E.D.SMITH®’s Traditional Pumpkin Pie

INGREDIENTS:
2 eggs
1/2 can (28 oz/796 mL) E.D.SMITH® PURE PUMPKIN
1 cup (250 mL) packed brown sugar
1 tsp (5 mL) ground cinnamon
1/2 tsp (2 mL) ground nutmeg
1/4 tsp (1 mL) ground ginger
1/4 tsp (1 mL) salt
3/4 cup (175 mL) evaporated milk
1 (9-inch/23 cm) unbaked home-made or frozen deep dish pie shell

PREPARATION:
1. Beat eggs lightly in medium bowl. Add E.D.SMITH® PURE PUMPKIN, sugar, cinnamon, nutmeg, ginger and salt - stir until well combined. Blend in milk. Pour filling in pie shell. Bake at 425ºF (220ºC) 15 minutes. Reduce oven temperature to 350ºF (180ºC) and continue baking 30-35 minutes longer or until knife inserted in centre comes out clean. Cool.
2. Prep Time: 35 minutes, Cooking Time: 45 to 50 minutes, Yield: 1 pie