Pumpkin Pie

This is a little late for my Canadian readers, but my American friends may appreciate this. I just made six of these for the Thanksgiving dinner here last weekend, and this recipe has been a favourite amongst my friends at previous Thanksgivings. It's simple and delicious. I'll admit, however, that I got the recipe from the label of a Carnation evaporated milk can.

Pumpkin Pie

1 1/2 cups canned pumpkin puree (NOT pumpkin pie filling from E.D. Smith or similar!)
1 cup sugar
2 eggs, beaten
1 tsp ground cinnamon
1/2 tsp salt
1/4 tsp each ground ginger, cloves, nutmeg
1 tin (385mL) evaporated milk (2% is fine, whole is better, DON'T use skim whatever you do)
1 9" unbaked pie shell

In a large bowl combine pumpkin, sugar, eggs, salt, & spices. Gradually stir in the evaporated milk, mixing well. Pour into pie shell. Bake at 350F for 50 - 55 minutes, or until a knife inserted in the centre comes out clean. Let cool completely.

I serve this with a sweetened whipped cream and a sprinkle of cinnamon over the top. I have also been known to make decorative pastry cutouts to put on top of the pie as a garnish.

See how easy this is? I tend to be more liberal with my spices than this recipe indicates, so do everything to your own taste, and be sure to taste the mixture before you put it in the oven, just so you know that it's seasoned properly. And that you haven't forgotten anything, like, say, the sugar. If you've been to Wandering Coyote lately, you might have read about my rather enormous booboo on Sunday. I am over it.

Enjoy!