Pumpkin pie

Last weekend was Canadian Thanksgiving and I baked my first ever pumpkin pie for the occasion!

As a French national, pumpkin pie is a very foreign concept to me, so I had to research how to go about this. It turns out there are a gazillion recipes. Some use sweetened condensed milk, some use cream, the spice blend varies from baker to baker… I chose to use sweetened condensed milk because, well, I just LOVE the stuff! I also made it my own by adding some cloves, vanilla extract and allspice.

Here's how you can make it.



INGREDIENTS (one 9" pie)
- 1 can condensed sweetened milk
- 1 1/2 cups pumkpin puree
- 2 jumbo eggs
- 1 tsp ginger
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp cloves
- 1/8 allspice
- 1/4 tsp salt
- a dash of vanilla extract
- 1 single pie crust (click here for recipe)



RECIPE:
- preheat your oven at 350F
- roll out the pie crust and place it in a pie dish, trim to size, line it with parchment paper, baking weights (I used rice that I keep and reuse especially for this) and blind bake crust for 30 min 350F

Note: keep the trimmings, they may come in handy to doctor the crust back into shape if the dough shrinks during blind baking!
- when the crust has baked for 30 minutes, let it cool at room temperature while you prepare the filling. - to make the filling, mix all the remaining ingredients in a bowl and whisk until smooth

- pour into pre-baked crust, lower the oven to 320F and bake another 60 min

Note: the pie is ready when a toothpick comes out of the filling dry
- serve at room temperature with freshly whipped cream and enjoy!