Is there any other dessert that is a must have come fall? A delicious recipe to serve 8.
1.5 Cup pumpkin purée (398ml or 13.5 oz can)
1 Cup brown sugar
1 tsp cinnamon
1.2 tsp nutmeg
1/4 tsp ginger
1/4 tsp salt
3/4 Cup evaporated milk
1. Place pumpkin purée and spices into a large mixing bowl.
2. Mix well to incorporate all spices.
3. In a small bowl beat the eggs and add the evaporated milk, mixing well.
4. Pour the egg and milk mixture into the pumpkin purée mixture. Using a whisk, whisk for 3-4 minutes.
Roll the pastry to fit the pie shell. Folding the dough into quarters makes it easy to transfer the dough from the countertop to the pie plate. Using a fork prick several holes across the bottom of the pie crust. Place into a preheated 375 degree oven for 7-8 minutes.
Pour pumpkin mixture into the shell and return to oven.
Bake 350 degrees for approximately 50-55 minutes or until an inserted knife comes out clean.
Tip: Placing a small oven safe dish with water on a rack under the pie helps to keep the pie from cracking across the top.