Dad's Pumpkin Pie
Indisputably the best pumpkin pie recipe ever. The filling makes enough for two 9 inch, deep dish pies.
Ingredients
- 2 x 9 inch deep dish tenderflake pie shells (or make your own pastry with your preferred recipe)
- 2 cans of 100% pure pumpkin (398ml/14fl oz each)
- 2 cups brown sugar
- 4 large eggs
- 1 1/2 cups evaporated milk
- 3 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp salt
Instructions
- 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.
Notes
I usually use E.D. Smith's pure pumpkin for this recipe. Just be sure to look for the one labelled "pure pumpkin", not "pumpkin pie filling".