Fall · HarvestGuide.ca

Classic Pumpkin Pie

Ingredients

• 1 unbaked 9-inch pastry shell
• 2 cups pumpkin purée (canned pure pumpkin, or drained fresh)
• 3 eggs
• 1 can (370 mL) evaporated milk (or 1½ cups cream)
• ¾ cup brown sugar
• 1½ tsp cinnamon, ½ tsp each ginger and nutmeg, ¼ tsp clove
• ½ tsp salt, 1 tsp vanilla

Instructions

1. Whisk the pumpkin, eggs, evaporated milk, brown sugar, spices, salt, and vanilla until smooth.
2. Pour into the pastry shell (blind-bake it first for a crisper base, if you like).
3. Bake at 220 °C for 15 minutes to set the crust.
4. Lower to 180 °C and bake 35–40 minutes more, until set with a slight jiggle in the centre.
5. Cool completely (the custard finishes setting as it cools). Chill, and serve with whipped cream.

From HarvestGuide.ca — https://harvestguide.ca/recipes/classic-pumpkin-pie-canada/
Always adjust canning process times for your altitude and follow a tested Canadian recipe.