E.D. Smith Pure Pumpkin Pie

Why mess with something as tried and true as the E.D. Smith recipe for pumpkin pie? After all, this company has been canning pure pumpkin since 1882. Pumpkin is what they do.

Canadian Thanksgiving is early this year, so I've been getting a head start on the big dinner by making a few staples ahead of time. And pumpkin pie is clearly a staple. I doubled the recipe on the back of the E.D. Smith label to make two pies. Importantly, not all tins of pumpkin that you might find in your grocery store will be pure pumpkin, but will contain some form of sweetener and spices. So, beware.

Ingredients (for one pie):

• sufficient pastry dough for a single pie crust
• 2 eggs
• 398 ml (1/2 can of 798 ml) of E.D. Smith pure pumpkin
• 1 cup brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 3/4 cup evaporated milk

Methods:

Preheat your oven to 425 degrees F. Beat the eggs lightly in a medium-sized bowl. Then add the pumpkin, cinnamon, nutmeg, ginger and salt. Stir until well combined, then stir in the milk. Pour the filling into a prepared pie shell (as in, the dough has been rolled out and placed in a pie plate, edges crimped). Bake at 425 degrees for 15 minutes before turning the heat down to 350 degrees. Bake for another 30- 35 minutes longer until the crust is golden brown and the pumpkin filling doesn't wobble