This pumpkin pie recipe is my mother’s and I can’t count the number of times we’ve baked this pie for Thanksgiving and Christmas. The custard has the perfect balance of cinnamon and ginger and is fantastic served with vanilla whipped cream or ice cream.
1 cup pumpkin
3/4 cup white sugar
1 cup milk
2 eggs beaten
1/2 tsp cinnamon
1/2 tsp ginger
pinch of salt
Beat eggs in a bowl until fluffy.
Add milk, pumpkin and sugar and mix until incorporated.
Mix in spices and salt.
Bake in a 450 degree Fahrenheit oven for 10 minutes.
Lower temperature to 350 degrees Fahrenheit and bake for 35 – 40 minutes or until the centre no longer jiggles when moved.
For the pie shell recipe view the coconut tarts recipe here.