This is from an E.D. Smith Pure Pumpkin can, with my own adjustments. I'm writing this recipe down for my reference (and also yours). I add 18% table cream instead of evaporated milk - I just prefer the taste. I also add 1/8 teaspoon allspice which is not included on the can recipe. I also reduce the sugar a few tablespoons.

Ingredients

8 serv.

eggs↗2
ml e.d. smith pumpkin puree↗400 ml
cup packed brown sugar1 cup
teaspoon ground cinnamon↗1 teaspoon
teaspoon ground nutmeg↗1⁄2 teaspoon
teaspoon ground ginger↗1⁄4 teaspoon
teaspoon allspice1⁄8 teaspoon
teaspoon salt↗1⁄4 teaspoon
cup 18% table cream↗3⁄4 cup
unbaked deep dish pie shell↗1

Step-by-step instructions

1
Beat eggs lightly in medium bowl.
2
Add pumpkin, sugar, spices and salt.
3
Stir in cream.
4
Pour into pie shell and bake at 425F for 15 minutes.
5
Reduce temperature to 350F and bake for 30 minutes longer or until toothpick/knife comes out clean. Enjoy!

Source: food.com

Original recipe ↗

Want to try this recipe?

The Prepka App Is Ready

All your recipes at your fingertips — in the Progressive Web App

Open the App