Dad's Pumpkin Pie
Indisputably the best pumpkin pie recipe ever. The filling makes enough for two 9 inch, deep dish pies.
x 9 inch deep dish tenderflake pie shells
(or make your own pastry with your preferred recipe)
cans of 100% pure pumpkin
(398ml/14fl oz each)
In a medium sized bowl, mix the pumpkin and brown sugar together until smooth.
Stir in the remaining ingredients until well combined.
If possible, let the pumpkin mix stand in the fridge for 2-3 hours.
Re-stir the mixture before pouring into the pie shells.
Bake at 325°F for about 60 minutes. You can tell the pie is finished baking by giving it a gently nudge. The filling should appear set around outer edges, but still jiggle just slightly in the centre.
I usually use E.D. Smith's pure pumpkin for this recipe. Just be sure to look for the one labelled "pure pumpkin",
"pumpkin pie filling".