Paul Ribey's pie has a lustrous top and sweet, mildly spicy filling. Serve with a dollop of whipped cream, and be sure to refrigerate leftovers.
- Portion size 8 servings
- 2 eggs
- 1 can pumpkin purée
- 1 can sweetened condensed milk
- 1/2 cup packed brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1 9-inch (23 cm) pie shell
In large bowl, beat eggs; blend in pumpkin, condensed milk, sugar, cinnamon, salt, cloves, ginger and nutmeg. Pour into pie shell.
Bake in 425°F (220°C) oven for 15 minutes; reduce heat to 375°F (190°C) and bake for about 35 minutes longer or until pastry is golden and knife inserted into centre comes out clean. Let cool on rack.
Make this pumpkin pie even more special with fresh pumpkin purée made from local pumpkins. Click here to learn how.