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Ingredients
2 eggs
1/2 can (28 oz/796 ml) pumpkin
1 cup (25) ml) packed brown sugar
1 tsp (5 ml) ground cinnamon
1/2 tsp (5 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" unbaked pie shell
Procedure
Beat eggs lightly in medium bowl. Add pumpkin, sugar, cinnamon,nutmeg, ginger, and salt; stir until well combined. Blend in milk. Pour filling into pie shell. Bake at 420 degrees (230 degrees C) for 15 min. Reduce over to 350 degrees (180 degrees C) and continue baking 30 min longer or until knife inserted in centre comes out clean. Cool.
Makes 1 pie
2 eggs
1/2 can (28 oz/796 ml) pumpkin
1 cup (25) ml) packed brown sugar
1 tsp (5 ml) ground cinnamon
1/2 tsp (5 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" unbaked pie shell
Procedure
Beat eggs lightly in medium bowl. Add pumpkin, sugar, cinnamon,nutmeg, ginger, and salt; stir until well combined. Blend in milk. Pour filling into pie shell. Bake at 420 degrees (230 degrees C) for 15 min. Reduce over to 350 degrees (180 degrees C) and continue baking 30 min longer or until knife inserted in centre comes out clean. Cool.
Makes 1 pie
