Scrumptious Canadian Pumpkin Pie
This recipe is simple to make, and also pretty delicious. An English audience might be put off by not being able to acquire tinned Pumpkin Puree, but it’s so easy to make your own that it shouldn’t be a worry. I shall post the recipe shortly after this one.
Also, the Pie Crust is just a simple Shortcrust Pastry, it only takes 15 minutes to make your own, and it has so few ingredients that it is next to impossible to get it wrong, so have a try!
The recipe uses silly North American volume measurements rather than weight, who knows how much a cup is? I don’t! I just use a teacup for it… and hope it is about right.
– Recipe –
1 unbaked deep dish pie crust // 1 cup of brown sugar // 2 tablespoons of molasses // 1 teaspoon of ground cinnamon // 1 teaspoon of ground ginger // 1/4 teaspoon ground cloves // 3 eggs (beaten slightly) // 1 can (15 oz) of pumpkin puree (I’m not sure where you can find it but Libby’s is best) // 1 can (12 oz) of evaporated milk
- Preheat the oven to Gas Mark 7 (425°F, 218°C).
- Combine all of the dry ingredients in a bowl and mix.
- Mix the Eggs and Milk together and then add in the Molasses and Pumpkin Puree.
- Add everything together and mix well.
- Pour into the pie shell and bake for about 40 minutes (or until a knife comes out clean).
- Serve with something nice like Cream or Ice Cream.