View source for Recipes/Pumpkin pie

== Ingredients ==

==== 8-inch: ====

* pastry for 8-inch pie
* 1 egg
* 1.25 cups cooked pumpkin
* 0.66 cups sugar
* 0.25 teaspoon salt
* 0.75 teaspoon cinnamon
* 0.25 teaspoon ginger
* 0.125 teaspoon cloves
* 1.25 cups evaporated milk, coconut milk, or light cream

==== 9-inch: ==== 

* pastry for 9-inch pie
* 2 eggs
* 2 cups cooked pumpkin (1lb can)
* 0.75 cups sugar
* 0.5 teaspoon salt
* 1 teaspoon cinnamon
* 0.5 teaspoon ginger
* 0.25 teaspoon cloves
* 1.66 cups evaporated milk, coconut milk, or light cream

==== 10-inch: ====

* pastry for 10-inch pie
* 3 eggs
* 2.75 cups cooked pumpkin
* 1 cup sugar
* 0.75 teaspoon salt
* 0.5 teaspoon cinnamon
* 0.75 teaspoon ginger
* 0.5 teaspoon cloves
* 2.25 cups evaporated milk, coconut milk, or light cream

Note: If using rice dream as substitute for milk, use half the amount.

== Directions ==

Heat oven to 425F. Prepare pastry.

Beat eggs slightly; beat in remaining ingredients. Pour into pastry-lined pie pan. Bake 15 minutes.

Reduce oven temperature to 350F. Bake 8-inch 35 minutes longer; 9-inch 45 minutes longer; 10-inch 55 minutes longer, or until knife inserted into centre comes out clean.

Cool and douse in many colours of whipped cream.