Classic Pumpkin Pie
recipe
Classic Pumpkin Pie
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Not just for Thanksgiving, this quick and easy pumpkin pie will soon become a firm favourite.
Ingredients
- 175g granulated sugar
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground cloves
- 2 eggs
- 300g pumpkin purée (tinned or fresh)
- 350g evaporated milk
- 1 unbaked 23cm/9in deep-dish pastry case (or line a deep 23cm/9in tart tin with shortcrust pastry)
Serves:
4
Preparation:
20
Cook Time:
65
Total Time:
85min
Directions
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- Preheat oven to 220C/425F/Gas mark 7
- Combine sugar, salt, cinnamon, ginger and cloves in small bowl.
- Beat the eggs lightly in large bowl.
- Stir the pumpkin puree and sugar-spice mixture into eggs.
- Gradually stir in the evaporated milk.
- Pour into the pastry case.
- Bake for minutes. Reduce temperature to 180C/350F/gas mark 5
- Bake for 40-50 minutes or until knife inserted into the centre comes out clean.
- Cool on a wire rack for 2 hours.
- Serve immediately or chill.
- Do not freeze.
Source: Tesco
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