Photo from Martha Stewart
Yes I know I’m British, but I became addicted to Pumpkin Pie when I lived in Canada 10 years ago and it’s one of the few things I can bake really well. I think that it should be eaten more widely here, so I’m out to convert as many Brits as I can!
Here’s my easy recipe:
You’ll need the following from Waitrose as it’s the only place I’ve found that sell all these bits, but maybe you can get them in your local supermarket?
1 10-12 inch Sweet Pie case
1 Can of Pumpkin (Waitrose is the only place I’ve found this – been looking for years let me know if it’s anywhere else!)
1 Can of Evaporated Milk
3/4 cup of sugar
1 teaspoon of cinnamon
1/2 teaspoon of salt
1/2 teaspoon of ground ginger
1/4 teaspoon of ground cloves
2 large eggs
Pre-Heat oven at 220c Gas Mark 7 (425f) for 15 minutes while you make the pie
Get a large bowl, add the Pumpkin, Eggs, Evaporated Milk and the spiced and then pour into the Sweet Pie Case.
Reduce the oven to 180c Gas Mark 4 (350f) and then cook for 40-50 minutes (depends on if you have a fan oven or not). You’re supposed to leave it to cool for 2 hours but ours normally lasts about 30 minutes before we’re adding the cream and eating it 
{ 2 comments }
Mmmmmm — I LOVE pumpkin pie. The craving has begun.
LOL! I’m thinking of making one this weekend
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