Pumpkin Pie | Pumpkin Pie Recipes | Pumpkin Recipes

Delicious Pumpkin Pie

(NC) - This traditional fall favourite never goes out of style. Top with a dollop of whipped cream... and enjoy.

Rating: Intermediate

Ingredients:

Crust:

1 envelope ROBIN HOOD Flaky Pie Crust Mix or CRISCO No Fail Pastry for single-crust pie

Filling:

2 eggs

1 can (14 oz/398 mL) pumpkin purée

1 cup packed brown sugar (250 mL)

1 tsp ground cinnamon (5 mL)

1/2 tsp salt (2 mL)

1/2 tsp ground ginger (2 mL)

1 cup light (10%) cream or evaporated milk (250 mL)

Whipped cream to garnish

Directions:

Crust:

PREHEAT oven to 450 F (230 C).

PREPARE pastry according to package directions for unbaked 9-inch (23cm) pie shell using half the dough. Save remaining half of pastry for another pie.

Filling:

In large bowl, whisk eggs well. Add remaining ingredients, stirring with a whisk until well blended. Pour into prepared pie shell.

BAKE on lower oven rack (one rack below centre) at 450 F (230 C) for 15 minutes, then reduce temperature to 350 F (180 C) and bake for 30 to 35 minutes longer or just until knife inserted in centre comes out clean. Cool completely before slicing. Serve with whipped cream.

Preparation Time: 40 minutes

Baking Time: 50 minutes

Freezing: not recommended

Tips:

For an attractive presentation sprinkle a little candied ginger on the whipped cream.

Replace cinnamon and ginger with 1 1/2 tsp (7 mL) pumpkin pie spice.

Recipe can be doubled for 2 pies.

Be sure to use pure pumpkin purée not pumpkin pie filling.

Serving Size: Makes 6 Servings

Contributed by: News Canada