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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Traditional Pumpkin Pie E.D.SMITH Recipe

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This recipe for Traditional Pumpkin Pie E.D.SMITH is from Family Cookbook , Tried,Tested and True, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Pie crust Pastry (for 2 single crust 9” (23 cm) pies)


Pie Filling
2 eggs
1/2 can (398 mL) E.D.SMITH® Pure Pumpkin
1 cup (250 mL) packed brown sugar
1 tsp (5 mL) ground cinnamon
1/2 tsp (2 mL) ground nutmeg
1/4 tsp (1 mL) ground ginger
1/4 tsp (1 mL) salt 3/4 cup (175 mL) evaporated milk
Directions:
Directions:
Cool pie crust until very lightly golden brown, remove and cool.

Beat eggs lightly in medium bowl. Add the E.D.SMITH® Pure Pumpkin, sugar, cinnamon, nutmeg, ginger and salt – stir until well combined. Blend in milk. Pour filling in pie shell. Whisk together egg and water – brush the egg wash on crust.
Bake at 425°F (220°C) for 15 minutes. Reduce oven temperature to 350°F (180°C) and continue baking 30-35 minutes longer or until knife inserted in centre comes out clean. Cool.

 

 

 

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