Classic Pumpkin Pie

Perfectly spiced and not too calorific, this wonderful pumpkin pie is the perfect ending to any Thanksgiving dinner. Flute the pastry high, because there’s plenty of filling. The recipe comes from Royal City Foods Ltd., a Canadian company that dates to 1913. The company is now owned by a larger company based in the US and Canada. The bigger company has tinkered slightly with Royal City’s original pumpkin pie recipe. I’ve published the tried-and-true original … I want only the best, and this is it!

Classic Pumpkin Pie:

Pastry for 1-crust 9-inch pie (see Note)

1 - 13 oz. (398 mL) can of pumpkin (1-¾ c.)

¾ tsp. salt

1 tsp. cinnamon

½ tsp. mace (you can substitute nutmeg, but mace has a slightly different flavor)

1-¼ tsp. ginger

Dash of powdered cloves

¾ c. light brown sugar

2 large eggs

½ c. evaporated milk

¾ c. milk, scalded

Lightly sweetened (or unsweetened) whipped cream, as garnish

Prepare my Oct. 24, 2011 recipe for Bride’s Pastry, or make or buy your own favorite pastry. Line a deep 9-inch pie pan with pastry, fluting the edge high as the filling is generous. Freeze the crust 20 min. Combine pumpkin, salt, spices, and brown sugar until well blended. Beat eggs together with evaporated milk. Stir egg mixture into pumpkin mixture. Add scalded milk all at once, stirring just until blended. Pour into chilled pie shell. 

Preheat oven to 450 deg. F. Bake filled, chilled pie shell 20 min. Reduce heat to 350 deg. F., baking a further 30-35 min. Cool to room temperature, serving each slice with a dollop of softly whipped cream or Cinnamon Whipped Cream (see Index).

No whipped cream to top your pie? Substitute 1 c. dairy sour cream plus 2 tbsp. confectioners’ sugar (icing sugar) for each cup you require.