• Pumpkin Pie





     2 cups

     1 1/2 cups


     1/3 cup

     1 tsp

     1 tsp

     1/2 tsp

     1/4 tsp

     1/2 tsp

    Unbaked pie crust

    large eggs

    pumpkin puree

    evaporated milk


    firmly packed brown sugar







     1. Preheat oven to 425°F (220°C) with a rack positioned at the center of the oven.

     2. In a large bowl whisk eggs thoroughly. Glaze the pie crust with a bit of the beaten egg yolk. Warm the pie crust in the oven until it is hot to the touch.

     3. Meanwhile, mix the remaining ingredients in with the egg yolk until smooth.

     4. Pour the pumpkin mixture into the hot pie crust and bake for 10 minutes. Then decrease the oven temperature to 350°F (175°C) and bake for another 35 - 40 minutes, until a knife inserted in the centre of the fillings comes out clean.

     If there is too much filling for the pie shell the remaining filing can be baked in an over proof dish.

     5. Let pie cool completely on a rack, then refrigerate for up to one day. It may be served cold, at room temperature, or slightly warmed.