Pumpkin Pie
This is our colleague Carla C.’s grandma’s recipe. Grandma’s recipes are the best!
Ingredients
- 1 ½ (15 oz can) cooked, pumpkin purée
- 3/4 cup (175 mL) sugar
- 1 cup (250 mL) milk
- ¼ cup (60 mL) flour
- 2 eggs
- ½ tsp (2 mL) salt
- ½ tsp (2 mL) nutmeg*
- 1 tsp (5 mL) cinnamon*
- ½ tsp (2 mL) ginger*
- 1 9″ deep dish pie shell, baked
- 1 cup (250 mL) whipping cream, whipped
Directions
| 1. | In a medium pot, whisk together all ingredients (except pie shell and whipping cream.) Cook filling over medium heat, stirring frequently until mixture boils and thickens, about 15-20 minutes. |
| 2. | Pour into a baked deep dish pie shell (or 2 baked regular pie shells). Refrigerate at least 3 hours. |
| 3. | If desired, warm pie before serving. Serve with whipped cream. |
Tips
- *Use 1 ½ tsp (7 mL) of pumpkin pie spice mix instead of nutmeg, cinnamon, and ginger.
- Did you know…1 cup of whipping cream will whip up into 2 cups of whipped cream?
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