Traditional Pumpkin Pie

Traditional Pumpkin Pie

Yet again this year I’m at university for Halloween, and I must admit that I truly miss American Halloween’s (we go full out) and I look forward to being able to celebrate it again. For now however I’m using some amazing memories I have of it to keep my spirit alive. One of those being making/ having pumpkin pie and this is what kick starts the holiday season for me. So my family was making their way to university to visit me and what better way to surprise them then to make them a pie. I had to use some substitution and use different equipment then what Im use to but I got great reviews.

  • 3/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • 2 large eggs
  • 1 can (15 oz.) LIBBY’S 100% Pure Pumpkin (in the UK can purchase at Waitrose or can make it with fresh pumpkin)
  • 1 can (12 fl. oz.) Evaporated Milk
  • 1 unbaked 9-inch (4-cup volume) deep-dish pie shell (I used Sainsbury’s rolled pastry, but if i was home would have made it by scratch)
  • Whipped cream (in America would be cool whip, but pretty much the same)


  • Mix sugar, cinnamon, salt, ginger and nutmeg in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
  • Pour into unbaked pie shell.
  • Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F
    Bake for 40 to 50 minutes or until knife inserted near center comes out clean.
    Cool for 2 hours. Serve immediately or refrigerate.
    Top with whipped cream before serving.

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