Pumpkin Pie

Well I think it's about to time I start to post my thanksgiving recipes. I wanted to start with the most important thanksgiving dish in my family... the pumpkin pie. And no, it's not homemade. I basically followed the recipe on the side of the pumpkin can.

The Recipe:
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

1. Beat eggs lightly in medium bowl.

2. Add E.D.SMITH® PURE PUMPKIN, sugar, cinnamon, nutmeg, ginger and salt - stir until well combined. Blend in milk.



3. Pour filling in pie shell.





4. Bake at 425ºF (220ºC) 15 minutes.

5. Reduce oven temperature to 350ºF (180ºC) and continue baking 30-35 minutes longer or until knife inserted in centre comes out clean.

6. Cool.



My Experience:
Yummy pie. Of course we (and by we I mean my Aunt Kathie) also made homemade whipped cream by using whipping cream and sugar. Tip: put the mixing beaters and bowl in the freezer. Supposedly it whips better? Ps: check out this site for a similar recipe http://lowcarbdiets.about.com/od/cooking/ht/whippedcream.htm

I actually made a larger sized pie so I multiplied the recipe by 1/2 and grandma is just going to use the left over pumpkin to make muffins or something.

I just used a pre-made pie shell. Didn't have time for that much effort. Maybe I'll try another time.

And unfortunately I kind of burnt the edges of the crust :( Mom said it didn't matter because she doesn't eat the crust anyways. This happened probably because I had to cook longer than expected since the pie was larger and the filling hadn't finished cooking. So I would suggest sticking to the original recipe. Maybe that will work better...

The Ratings:
Mom's rating: 9/10
Kathie's rating: 9/10
My rating: 9/10

(the whipped cream got a unanimous 10/10!)