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Stir-together pumpkin pie




Source of Recipe


First published in Chatelaine's 09/2001 issue.


List of Ingredients




1/2 cup ( 125 mL) brown sugar
1/2 tsp ( 2 mL) cinnamon
1/4 tsp ( 1 mL) ground ginger
pinch of salt
2 eggs
3/4 cup ( 175 mL) milk
14 oz ( 398 mL) can pumpkin purée (not pie filling)



Recipe



1. Preheat oven to 425F (220C). In a bowl, using a fork, stir together brown sugar, cinnamon, ground ginger and salt.

2. Whisk in eggs and milk.

3. Stir in pumpkin purée, about 1-3/4 cups (425 mL).

4. Pour into 9-inch (23-cm) store-bought deep-dish pie shell, unbaked.

5. Filling should be level with rim. (Since frozen pie shells vary in depth, you may have up to 1/2 cup filling left over if you're using a shallow pie shell.) Bake on bottom rack of 425F (220C) oven for 10 minutes. Reduce heat to 350F (180C) and continue baking until set, about 50 more minutes. Let stand 10 minutes before cutting.