No matter what the hemisphere, Christmas isn't Christmas withouth Pumpkin Pie

Little P and I were headed to a Christmas lunch at a friends house, and everyone was asked to bring a dish.  We decided to bring along a pumpkin pie, despite the fact that it isn't very well known here in Australia.  This country hasn't really given pumpkin a chance as a dessert, but we have managed to convert everyone who tries our pumpkin pie.

There are a few specialty shops that stock Libby's Pumpkin Puree, so we decided to save ourselves a bit of time by using that as a base.  Oh, and we used premade pie shells too... this is cooking with a toddler after all!

Ingredients:

• 3/4 cup granulated sugar
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 2 large eggs
• 1 - 15 oz can of Libby's pumpkin puree
• 1 - 12 oz can evaporated milk

Mix sugar, cinnamon, salt, ginger and cloves in a small bowl. 

In a large bowl, beat the eggs, and then stir in the pumpkin puree and the sugar-spice mixture.  Gradually stir in evaporated milk.

Pour into pie shell, then bake at 425 degrees for 15 minutes.  Reduce temperature to 350 then bake for another 40-50 minutes until a knife inserted near the center comes out clean.

Cool on a wire rack for 2 hours, then refrigerate or serve immediately.

 

 

I somehow managed to forget to take a photo of the finished pie, so the one above is from Libby's website.   We had a great time at the Christmas lunch, and the pumpkin pie was a hit!