Pumpkin Pie

There is nothing that signals autumn like a field of pumpkins. I love the shape, feel, and colour of pumpkins. And I especially love how they taste in a pie. 

This particular pumpkin is destined to become a Jack-o'-Lantern.

E.D. Smith has tinned pure fancy grade pumpkin since 1882. They know pumpkin. And they very kindly provide a recipe on the inside of their pumpkin tin label, which is what I will share with you now. 

Ingredients for one pie:

• 2 eggs
• 398 ml of E.D. Smith pure pumpkin (1/2 of a large tin)
• 1 cup packed brown sugar
• 1 tsp ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 3/4 cup evaporated milk
• 1 homemade or frozen deep dish pie shell ( if using a frozen shell get a high quality one)

Methods:

Preheat your oven to 425 degrees F. 

Mix the first 8 ingredients together until they are well combined. Pour the filling into the pie shell. Bake at 425 degrees F for 15 minutes then reduce the oven temperature to 350 degrees F and bake for another 30-35 minutes or until a knife inserted into the centre of the pie comes out clean. 

Cool and serve with a dollop of whipped cream.

These are Phat Jack pumpkins.