Margaret's Pumpkin Pie

A classic family favourite. Always appears at Thanksgiving and Halloween.

Yield:
One 9 or 10 inch pie
Category:
Desserts
Cuisine:
Canadian

INGREDIENTS:

  • 1/2 cup sugar
  • 1 tsp. ginger
  • 1 tsp. cinnamon
  • 1/4 tsp. salt
  • 1/4 tsp. cloves
  • 1/4 tsp. nutmeg
  • 2 cups pumpkin puree
  • 2 tablespoons molasses
  • 3 eggs - extra large is best
  • 1 1/2 cups light cream
  • 2 tablespoons brandy
  • whipped cream for serving

DIRECTIONS:

  1. Make a pie crust using Jeanette Seaver's method adding 1 teaspoon sugar. Roll the dough out 1/8 inch thick on a floured surface. Fit into a 9-inch pie pan, and make a high fluted edge.
  2. Prick the bottom of the shell with a fork and chill it for 1 hour. Line the hell with wax paper, fill the paper with raw rice and bake in a 400-degree oven for 10 minutes. Carefully remove the rice and paper and bake the shell for 10 to 15 minutes or until it is lightly coloured.
  3. In a bowl, mix together sugar, the ginger, cinnamon, salt, cloves, and nutmeg. Add the pumpkin puree and the molasses and combine the mixture well. In another bowl beat the eggs lightly and gradually add the light cream and brandy. Combine the egg mixture with the pumpkin mixture and pour the filling into the prepared shell. Bake the pie in a 375-degree (convection oven, 350-degrees) oven for 35 to 40 minutes, or until the filling is almost t

Print