Prize Pumpkin Pie
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.
Servings: 8
Ingredients:
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2 eggs
1 can pumpkin puree (14 oz/398 mL)
1 can (300 mL) sweetened condensed milk
1/2 cup (125 mL) packed brown sugar
1 tsp (5 mL) cinnamon
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) each ground cloves, ginger and nutmeg
1 unbaked 9-inch (23 cm) pie shell
Preparation:
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.
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