Classic Pumpkin Pie

Sandra Daniels from Hippos and Hashbrowns will be at the Battle of the Pies at White Rock Good Local Market in two weeks. Amateur bakers are invited. The public votes on the best pies.

Classic Pumpkin Pie

9" unbaked pie shell 
3/4 cup granulated sugar
1/2 teaspoon salt
1 3/4 teaspoon pumpkin pie spice or a blend of your favorite spices.
I like to make my own using 1 tsp. cinnamon, 1/2 tsp. ginger and 1/4 tsp cloves with a pinch of cardamom
2 eggs
1 3/4 cup cooked pureed pumpkin or canned pumpkin (not pumpkin pie filling)
1 1/2 cups evaporated milk

Preheat oven to 425F.

Combine sugar, salt, and spices in a small bowl. Lightly whisk eggs in a large bowl. Stir in the pumpkin and your sugar/spice mixture. Gradually stir in the evaporated milk. 

Pour into your unbaked pie shell. Bake at 425F for 15 minutes, then reduce temperature to 350F and bake for a further 40-50 minutes.

You can check for doneness by inserting a knife in the center, but this will expand as the pie cools leaving a small slit. Cover that with your garnish. You can also do a jiggle test. Shake the pie gently. It's done when the filling is set and no longer jiggles, EXCEPT at the very center about one inch in the middle. A little jiggle in the middle is good. Overbaking will cause your pie to crack horribly and taste too firm and dry. Internal temp should be 175F using an instant thermometer.

Cool on wire rack for 2 hours. Serve immediately or chill. Garnish with whipped cream, caramel sauce, and/or crushed gingersnaps.