Our Mom, Nora was an awesome pie maker. Her daughters are always vying for “the just like Mom’s” award. Psst…I have Mom’s rolling pin and am convinced it has magical properties!
Makes a 9” Pie
1 ½ cups tinned pumpkin (see below), not pumpkin pie filling
½ cup golden brown sugar
1 Tbsp. molasses
½ tsp. allspice
½ tsp. nutmeg
½ tsp. ground ginger
¼ tsp. cloves
1 ½ tsp. cinnamon
1 tsp. salt
4 eggs, slightly beaten
1 large tin evaporated milk, 370 ml.
1 unbaked 9” pie shell (see below)
Preheat oven to 400 F (for glass pie plates), 425 F for metal.
I have a preference for glass pie plates because, in my opinion, they give a nice, crisp bottom crust.
Place ingredients in order given in a large bowl. Whisk together until well blended. Pour into the pie shell; place in the oven for 10 – 15 minutes. Then turn the oven down to 325 F for glass pie plates and 350 F for metal; bake for approximately another 35 minutes or until a thin blade knife inserted into the centre comes out clean. Cool until cold.
Serve with cream whipped with golden sugar and a bit of pure vanilla extract.
Helpful link to Making Pumpkin Puree