Fall this year in Southern Alberta has been beautiful! I don’t remember when we have has these unbelievable temperatures in October! The Fall colours are in full effect right now and I am enjoying every minute of it.
Canadian Thanksgiving is just around the corner and every year I make some pumpkin pies. I’m not a huge fan of pumpkin but Kevin loves it so I always make sure to make a couple just for him.
I wish I could say I made this recipe but it comes from E.D Smith and they have perfected it so I don’t really feel there is room to improve it. One year I may try it with real pumpkin instead of canned but I will leave it for another year. I did use my no-fail pie crust recipe for this and I am always happy with how these pies turn out.
I hope you all have a wonderful Thanksgiving and get to eat as much pie as you can!
1 can (796 mL) E.D.SMITH® Pure Pumpkin
2 cup packed brown sugar
2 tsp cinnamon
1 tsp ground nutmeg
1/2 tsp ground ginger
1/2 tsp salt
1 can (354 mL) evaporated milk
Beat eggs lightly in a medium bowl.
Add the E.D.SMITH® Pure Pumpkin, sugar, cinnamon, nutmeg, ginger, and salt – stir until well combined.
Add in evaporated milk, and mix until combined.
Pour filling into 2 pie shells. Bake at 425°F (220°C) for 15 minutes. Reduce oven temperature to 350°F (180°C) and continue baking for 30-35 minutes longer or until the knife inserted in the centre comes out clean. Cool.
Perfect Pumpkin Pie
- 4 eggs
- 1 can E.D.SMITH® Pure Pumpkin 796 mls
- 2 cups brown sugar packed
- 2 tsp cinnamon
- 1 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/2 tsp salt
- 1 can evaporated milk 354 mls
- Beat eggs lightly in a medium bowl.
- Add the E.D.SMITH® Pure Pumpkin, sugar, cinnamon, nutmeg, ginger and salt – stir until well combined.
- Add in evaporated milk, mix until combined.
- Pour filling in 2 pie shell. Bake at 425°F (220°C) for 15 minutes. Reduce oven temperature to 350°F (180°C) and continue baking 30-35 minutes longer or until knife inserted in centre comes out clean. Cool.