It's Pie O'Clock !
Preheat oven to 425F.
These instructions make 2 pies, because making only one is a ridiculous idea.
Mix with a whisk in a large bowl, in this order:
4 eggs
2 cups gently packed brown sugar
1 can (28 oz/796 mL) E.D.SMITH® PURE PUMPKIN
2 teaspoons ground cinnamon
2 teaspoons ground cloves
1 teaspoon ground nutmeg (fresh ground is best)
1 teaspoon ground ginger
1/2 teaspoon salt
3 tablespoons fresh finely-grated ginger
1 can (12 oz/354 mL) evaporated milk
Place 2 9-inch frozen pie shells (or make your own if you have lots of time) each on a metal cookie sheet. Very
important!! this makes it easier to move the very full pies into the oven, and it also conducts more heat to the bottom crust so it cooks well and isn't doughy or soggy.
Pour the filling into the shells so it is almost level with the top edge of the crust; there may be a little extra left over so don't go crazy, but make sure the pies are really full.
Put sheets/shells into oven and after 15 minutes, reduce the oven temp to 350F (without opening oven) and cook for an additional 30 minutes (so 45 minutes total).. then check in on the pies and continue to cook until the CENTERS of the pies are puffed up, similar to the outer portion of the pie.
This is really important to keep pies in the oven until the centers start to puff up.. otherwise you get that ugly gummy texture that makes people hate pumpkin pie.. it should be fluffy like the picture above. Also, if they aren't cooking evenly, take this opportunity to switch their location in the oven.
Once the pastry is dark and the centers have puffed up, remove and cool pies for a couple hours before cutting.
Vanilla ice cream and/or whipping cream are this pie's friends.
Couple other notes.. you really should try to use E.D. Smith pure pumpkin. It has a dark rich flavour with no additives and is not too sweet. This recipe originally came from E.D. Smith themselves, but the addition of more spices, cloves, and both dried/ground and fresh ginger really add to the "heat" and flavour. Also, the recipe works perfectly with 1 large can (28oz/796mL) of pumpkin and 1 large can (12oz/354mL) of evaporated milk.
These instructions make 2 pies, because making only one is a ridiculous idea.
Mix with a whisk in a large bowl, in this order:
4 eggs
2 cups gently packed brown sugar
1 can (28 oz/796 mL) E.D.SMITH® PURE PUMPKIN
2 teaspoons ground cinnamon
2 teaspoons ground cloves
1 teaspoon ground nutmeg (fresh ground is best)
1 teaspoon ground ginger
1/2 teaspoon salt
3 tablespoons fresh finely-grated ginger
1 can (12 oz/354 mL) evaporated milk
Place 2 9-inch frozen pie shells (or make your own if you have lots of time) each on a metal cookie sheet. Very
important!! this makes it easier to move the very full pies into the oven, and it also conducts more heat to the bottom crust so it cooks well and isn't doughy or soggy.
Pour the filling into the shells so it is almost level with the top edge of the crust; there may be a little extra left over so don't go crazy, but make sure the pies are really full.
Put sheets/shells into oven and after 15 minutes, reduce the oven temp to 350F (without opening oven) and cook for an additional 30 minutes (so 45 minutes total).. then check in on the pies and continue to cook until the CENTERS of the pies are puffed up, similar to the outer portion of the pie.
This is really important to keep pies in the oven until the centers start to puff up.. otherwise you get that ugly gummy texture that makes people hate pumpkin pie.. it should be fluffy like the picture above. Also, if they aren't cooking evenly, take this opportunity to switch their location in the oven.
Once the pastry is dark and the centers have puffed up, remove and cool pies for a couple hours before cutting.
Vanilla ice cream and/or whipping cream are this pie's friends.
Couple other notes.. you really should try to use E.D. Smith pure pumpkin. It has a dark rich flavour with no additives and is not too sweet. This recipe originally came from E.D. Smith themselves, but the addition of more spices, cloves, and both dried/ground and fresh ginger really add to the "heat" and flavour. Also, the recipe works perfectly with 1 large can (28oz/796mL) of pumpkin and 1 large can (12oz/354mL) of evaporated milk.
