Easy Pumpkin Pie Recipe

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 🙂

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