Pumpkin Pie

Happy Thanksgiving weekend to all of you Canadians out there! I hope you are all suffering from turkey coma right now… or it’s just not a real Thanksgiving. What other way can you top off a turkey feast than with pumpkin pie? Pumpkin pie is a favourite of mine, and it’s also incredibly easy to make. Even my cuisine-challenged friend, who shall not be named (but let’s call him “Mitten”) would be able to make this pie without any problems (I think). There are also very few ingredients involved, which is always much more convenient- particularly if you cheat, like I did, and use a pre-made pie crust. If you do make your own pie crust, it’s usually a good idea to pop the crust in the oven for a little bit to pre-cook it before you put in the pumpkin mixture and cook the whole pie. This saves the crust from getting soggy, as home-made crusts often do. The original recipe is from here, or you can see my version below. As suggested on that site, it’s a good idea to quickly cook the pumpkin on the stove with the spices before you mix in the rest of the ingredients and spread it into the pie crust. This helps make the canned pumpkin taste a little bit less canned. Happy Thanksgiving!

Ingredients:

  • 1 can (796 ml) 100% pure pumpkin
  • 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
  • 2 large eggs
  • 2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1 teaspoon ground nutmeg
  • 1 tablespoon vanilla
  • 1/2 teaspoon salt
  • 1 (9 inch) Tenderflake deep dish pie shell
Directions:
  1. Preheat oven to 450 degrees F. Ensure your pie crust is defrosted and fix any flaws or cracks in the crust by brushing a drop of water of the mixture and reforming the crust.
  2. In a pot on the stove over low heat, mix together pumpkin, spices, and vanilla until the mixture is lightly warmed.
  3. Remove pot from the stove and stir in sweetened condensed milk and eggs. Ensure the ingredients are completely combined, and then spread mixture into the pie crust evenly.
  4. Place the pie into the oven for 15 minutes. After 15 minutes is up, reduce the oven temperature to 350 degrees F and continue baking for another 35-40 minutes. The pie is done when a knife or toothpick inserted into the middle of the pie comes out clean. Set pie out to cool completely.
  5. When the pie is cooled, feel free to decorate with whipped cream, etc.!

Fresh out of the oven!

Ready to eat!

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