Pumpkin Pie

Festive ,earthy and delicious this pie hits the spot every time

Preheat oven 180c/350f

This recipe makes 2 pies

Prepare pie crusts and blind bake for 30 minutes or until crust is golden brown.


2 large cans pumpkin (30 oz each)

2 eggs plus 1 yolk

1 can Evaporated Milk

¾ can Sweetened Condensed Milk

¾ cup brown sugar

3 teaspoons flour

½ teaspoon ginger

1 teaspoon cinnamon

¼ teaspoon nutmeg

½ teaspoon sea salt

½ cup cream

Whisk all ingredients until smooth. Pour into a prebaked Pie shells and

Bake for 40-45 minutes.

About eatonsquareedibles

I've had the great good fortune of living abroad for more than a decade. The traditions, comfort and memories of home are things I cherish and carry with me on my travels. What I wasn't expecting was that other cultures and flavors would seep into my own traditions and favorites and influence a new batch of classics. Heres to evolving traditions and new memories! View all posts by eatonsquareedibles

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