My little obsession with pumpkin this weekend continued with pumpkin pie…num num num. I have to admit that pumpkin pie is not usually my cup of tea, but as we are now officially Canadian Citizens, I thought I should master this recipe. I did cheat a little though and didn’t actually make the pie base from scratch….shocking! If I don’t say so myself though, this is a very tasty pumpkin pie!
Ingredients (As always, try to use organic ingredients)
1 Pie Base
1 3/4 Cups (1 x 398 ml tin or 13 1/2 fl. oz) Pumpkin Puree
1 1/3 Cups (270g or 9 1/2 oz) Brown Sugar
2 tbsp (18g or 5/8 oz) Flour
2 1/4 tsp Cinnamon
1 1/4 tsp Ground Ginger
1/4 tsp All Spice
1/2 tsp Vanilla Extract
1/2 tsp Salt
1 1/2 Cups (350 ml or 12 fl. oz) Cream or Evaporated Milk (I used evaporated milk this time as I found a tin in the larder cupboard)
In a large bowl, add all of the ingredients except the evaporated milk – the pumpkin puree, brown sugar, eggs, flour, cinnamon, ground ginger, all spice, vanilla extract, and salt. Whisk thoroughly. Add the evaporated milk and whisk thoroughly again.
Pour the pumpkin mixture into the pie base and voila, it’s done!
Pre-heat the oven to 350°F (175°C). Bake the pumpkin pie in the middle of the oven for about 1 hour and 10 minutes, until the mixture is set.
Set the pumpkin pie aside to firm up for at least 10 minutes before you cut into it.