I absolutely LOVE pumpkin pie, but it is nearly impossible to come by in the UK unless you make it yourself. The first year I was living here, I made my own pumpkin puree from a Halloween pumpkin and the texture was all wrong. I have since learned that I would have been better off using a butternut squash…but hey…you live, you learn.
Nothing beats using tinned pumpkin though. This year for Canadian Thanksgiving in October, I discovered that you can now order it on Amazon (it’s crazy what you can order on Amazon these days!). I ordered the ever trusted Libby’s Pure Pumpkin, and followed the Libby’s Famous Pumpkin Pie recipe that can be found on the tin.
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) LIBBY’S® 100% Pure Pumpkin
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
1 unbaked 9-inch(4-cup volume)deep-dish pie shell
Whipped cream (optional)
POUR into pie shell.
BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.
|I shared this photo on Instagram on Canadian Thanksgiving 2012.
I had so much fun making my pumpkin pie!