| || ||pastry for 10-inch (25 cm) single-crust pie|
|1-3/4 cups||[425 mL]||pumpkin purée|
|1 cup||[250 mL]||packed brown sugar|
|2 tbsp||[30 mL]||Robin Hood® Oroginal 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||[370 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, 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.
• Filling can be split between two 9-inch (23 cm) frozen pie shells. Place filled pie shells on large baking sheet. Bake 40 to 45 minutes or until set.
• Pies can be well covered in plastic wrap and refrigerated up to 3 days or frozen up to 1 week.
• 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