|1-3/4 cups||[425 mL]||pumpkin purée|
|1 cup||[250 mL]||packed brown sugar|
|2 tbsp||[30 mL]||Robin Hood® Original All Purpose Flour|
|1 tsp||[5 mL]||cinnamon|
|1/2 tsp||[2 mL]||ground ginger|
|1/2 tsp||[2 mL]||ground nutmeg|
|1/4 tsp||[1 mL]||ground cloves|
|1/2 tsp||[2 mL]||salt|
|1 can||[354 mL]||Carnation® Regular or 2% Evaporated Milk|
Preheat oven to 350°F (180°C). On floured surface, roll out pastry to 1/8-inch (3 mm) thickness.
Fit pastry into 10-inch (25 cm) pie plate; press into bottom and up sides of plate. Trim overhang and flute edges.
Whisk together pumpkin purée, sugar, eggs, flour, spices and salt in large bowl until smooth and well combined; gradually whisk in evaporated milk. Fill pie shell with evaporated milk mixture. Bake in bottom third of oven for 60 to 70 minutes or until set. Let cool completely on rack.
• Pies can be well wrapped in plastic wrap and refrigerated up to 3 days or frozen up to 1 month.
• Garnish pie with pastry cutouts by rolling out pastry trimmings. Use cookie cutters to cut out shapes. Transfer to baking sheet; bake at 400°F (200°C) for 10 minutes or until golden.
Makes 8 servings