Pumpkin Pie Filling

Pumpkin Pie is "easy as pie" to make. You just dump everything into a bowl or food processor, mix it up and pour it in pie shell.
You can buy a pre-mixed pumpkin pie filling in a can, but why would you when it's so easy to make your own.  It's important to buy PURE pumpkin.  The ingredients should be:  Pumpkin.

I usually buy the Safeway brand but this time it was sold out so I tried the E.D. Smith variety.  It doesn't really make a difference. Whatever the recipe is on the back of the label is what I end up doing.  Except I always double the spices.  I'm going to give you the recipe, as is, and let you decide if you want to add extra.  If you love cloves, you can add a teensy tiny bit to the recipe.  I don't.  So I don't.
And yes, you have to use evaporated milk.  But it doesn't seem to matter if you use the no fat, whole fat or part fat variety.
If you are watching your cholesterol levels then just pour this mixture into a Corningware or Revol ovenproof dish and bake it without the crust.  Call it pumpkin pudding.
Like I said, dead easy.


Pumpkin Pie
makes 1 pie
2   eggs
398 ml pure pumpkin (one can)
1 cup brown sugar
1 tsp cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
3/4 cup (175 ml) evaporated milk
1 unbaked deep dish pie shell (traditional or vodka pie crust)


Put all the ingredients into a bowl.

Mix well until combined.

Pour into pie shell(s). 

Bake at 425º for 15 minutes.  Reduce oven to 350º and continue cooking 30 - 35 minutes longer or until knife inserted in centre comes out clean.

Cool.  Serves 8.
Double recipe for 2 pies.