Recipes/Pumpkin pie

A fragment of the Garden of Remembering

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.