Happy Thanksgiving! – [Pumpkin Pie]

This Thanksgiving dinner I decided to bake my first pumpkin pie.  I used a recipe from Butter baking book and I was surprised at how easy it was to assemble the pumpkin pie!  Luckily I already had a lot of the spices required, so I only needed to pick up a can of pumpkin puree.  Even though I’m not a big pumpkin pie fan, I would definitely bake this pie again for the fall season.  Happy Thanksgiving from Canada! :)




Recipe (2 pies)

2 pie crusts
2 large eggs
2 cups pumpkin puree
1 1/2 cups granulated sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1 can condensed milk (300ml)

PREHEAT: oven to 375.

WHISK: together pumpkin puree, sugar, eggs, cinnamon, salt, ground ginger, cloves, nutmeg and condensed milk until combined. Pour mixture into pie shells.

BAKE: for 40 to 45 minutes or until the pastry is golden brown and the center is barely loose. Place pie on a wire rack to completely cool before slicing.

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