Pumpkin Pie

Adapted from: Nestle Toll House/allrecipe.com

Serves: 8-10

Prep time: 10 minutes

Rest time: 2 hours and (+60 minutes if making crust recipe)
Cook time: 45 minutes

Ingredients:

2 eggs

1-425 g / 15 oz can pumpkin puree, or cooked pumpkin

2/3 cup sugar

2 tsp cinnamon

1/2 tsp salt

1/2 tsp ground ginger

1/4 tsp ground cloves

340 ml (12 oz) evaporated milk

1/2 recipe of pie crust

Whipping cream

This is 'the' pumpkin pie recipe. Don't be fooled by the origination ('adapted from'). The crust is killer amazing and I reduced the sugar slightly and increased the cinnamon. 

Enjoy with a cup of tea or coffee for breakfast or Thanksgiving dinner! I am not going to write any more flourished thoughts on this recipe because I need to go bake it again, ASAP. 

Ingredients:

2 eggs

1-425 g / 15 oz can pumpkin puree, or cooked pumpkin

2/3 cup sugar 

2 tsp cinnamon 

1/2 tsp salt

1/2 tsp ground ginger

1/4 tsp ground cloves

340 ml (12 oz) evaporated milk

1/2 recipe of pie crust

Whipping cream

Directions:

1. Prep a half pie dough recipe ahead of time in a 9" pie dish 

2. Preheat oven to 218 C / 425 F.

3. In a large bowl, lightly beat the eggs.

4. Whisk in pumpkin, sugar, cinnamon, salt, ginger, and cloves.

5. Gradually mix in the evaporated milk until just mixed.

6. Pour the pumpkin mix into the raw pie shell and bake for 15 minutes.

7. Reduce oven temperature to 177 C / 350 F and bake 40-50 minutes or until knife inserted comes out clean. If the pastry crust or top of the pie are starting to brown, cover with tin foil for the remainder of baking.

8. Allow to cool 2 hours, then refrigerate.

9. Serve with freshly whipped whipping cream.