AMIAS Recipes

PUMPKIN PIE - using canned pumpkin

Ingredients

¾ cup sugar
½ tsp salt
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground cloves
2 large eggs
1 can, 15 oz, Libby’s 100% pure pumpkin
1 can, 12 fl oz, Carnation evaporated milk
1 unbaked 9” deep dish pie shell (you can use frozen ready rolled pastry)

Method

1. Mix the sugar, salt, cinnamon, ginger and cloves in a small bowl.
2. Beat eggs in large bowl.
3. Stir pumpkin and sugar-spice mixture into beaten eggs. Gradually stir in evaporated milk.
4. Pour into pie shell.
5. Bake in preheated 425 degrees F oven for 15 minutes.
6. Reduce temperature to 350 F and bake a further 40 to 50 minutes, until a skewer comes out clean.
7. Cool on wire rack for two hours.
8. Serve immediately or refrigerate.

Note: do not freeze as this will cause the filling to separate from the crust.

1¾ tsp of pumpkin spice may be used instead of the cinnamon, ginger and cloves but the taste will be slightly different.