Pumpkin Pie

Mmmm. Fall and Thanksgiving. One of my favourite dishes at Thanksgiving has got to be pumpkin pie. I'm not a big pie maker and I think it's because I don't have a huge sweet tooth.

Pumpkin pies are perfect because I don't find them overly sweet but I love the spices ... and, of course, the whipped cream you dollop on top! I tweaked the recipe I found on the can of Stokely's Pumpkin. Here's the recipe I used for yesterday's pies.

1 cup brown sugar
1/2 tsp salt
2 tsp pumpkin pie spice (see recipe below)
2 eggs, slightly beaten
One 14oz can pumpkin (not pumpkin pie filling!)
1/2 cup evaporated milk (not condensed milk)
1/2 cup cream or 10% creamer
One 9" deep, unbaked pie shell

Preheat oven to 450F.

Thoroughly mix together the brown sugar, salt and pumpkin pie spice. Stir in eggs. Add pumpkin taking care that mixture is well blended (I used a small wire whisk to ensure no lumps). Stir in milk and cream.

Bake at 450F for 20 minutes. Reduce heat to 350F and continute baking for 25 minutes longer or until firm and crust is well browned.

Note: This recipe can easily be doubled.

Pumpkin Pie Spice Recipe
2 tbsp cinnamon
2 tbsp ground ginger
1 tbsp ground nutmeg
1 tsp ground allspice
Mix well together. Store in an airtight container.