Fall is in full swing (especially here in Alberta) and with the cooler weather comes one of my favourite holidays; Thanksgiving. Every year, I can’t seem to resist making pumpkin pie. This traditional pumpkin pie is so festive and so delicious, plus everyone in my family loves it. My mom always made her pie using the E.D. Smith Pure Pumpkin puree and she swears it’s the best. Following tradition, I used the same and put my own spin on it. I used the combined pumpkin pie spice because I like the ratio of spices in it and I like to add a little bit extra than the original recipe calls for. I also add a little bit of extra cinnamon for good measure.
Traditional Pumpkin Pie
- 4 eggs
- 1 796 mL can of E.D. Smith Pure Pumpkin
- 2 cups brown sugar
- 2 tbsp pumpkin pie spice
- 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 1 1/2 cups evaporated milk
- 2 unbaked 9″ deep dish pie shells (link to recipe here)
Lightly whisk eggs in a large mixing bowl. Add pumpkin, brown sugar, spices and salt. Mix until combined and blend in evaporated milk. Pour filling evenly into two pie shells.
Bake at 425°F for 15 minutes. Reduce oven temperature to 350°F and continue baking for 30-35 minutes. Insert toothpick into the centre of the pie and if it comes out clean, you know it’s done.
Top with whipped cream and enjoy!
*Recipe makes two pies
*Recipe adapted from E.D. Smith’s Traditional Pumpkin Pie Recipe