Ingredients
- 1 uncooked pie crust (9-inch)
- 1-2/3 cup (420 mL) canned pumpkin puree or mashed pumpkin
- 1 can (300 mL) Eagle-brand milk
- 1 egg
- 1/2 tsp (2 g) salt
- 1/2 tsp (2 g) nutmeg
- 1/2 tsp (2 g) ginger
- 3/4 tsp (3 g) cinnamon
- 1/4 cup (65 mL) water
Steps
- Preheat oven to 375°F.
- In a large bowl, mix all the ingredients together.
- Pour the mixture into the pie crust and bake at 375°F for 50 to 55 minutes or until the blade of a knife inserted near the center of the pie comes out clean.
- Cool at least one hour in the refrigerator.
