Pumpkin Pie
Homemade pie made with pumpkin or squash
Ingredients
- 9 inch single crust pie shell, unbaked
- 2 cups cooked and drained pumpkin or squash
- 2 eggs room temperature
- 1 can evaporated milk - or less if squash is liquidy 350 ml or 12 oz
- ⅓ cup white sugar
- ½ cup brown sugar
- 2 tsp cinnamon
- 1 tsp ground ginger
- ¾ tsp ground nutmeg extra to grind on pie top if desired
- ¼ tsp ground cloves
- pinch of salt
Instructions
- Allow pastry to sit at room temperature for 10 minutes if it has been refrigerated for more than 30 minutes . Roll into circle slightly larger than pie plate size. Carefully lower into pie plate, adjusting as necessary to overlap. Trim excess pastry and crimp edges. Chill in refrigerator.
- Preheat oven to 400°. Ensure one rack is set at lowest setting.
- Combine all filling ingredients in a large bowl with a pour spout if possible. If using hand mixer, do not over beat. Use medium speed at most.
- Place unfilled crust on bottom rack of the oven and cook for a few minutes, no longer than 5 minutes.
- Carefully pour pie filling into crust. Grind extra nutmeg on top if desired. Reduce oven temperature to 375°.
- Bake for 45 minutes or until pie is set. Centre can be very slightly jiggly. Cover crust edges if necessary if getting too brown before custard is set.
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