1 cup/250 mL sugar 1 tbsp/15 mL all-purpose flour 1/2 tsp/2.5 mL salt 1 tbsp/15 mL Pumpkin Pie Spice 3 large eggs 1-1/2 cups/375 mL mashed, cooked pumpkin (or use canned) 1 cup/250 mL evaporated milk 1 unbaked 9-inch/23-cm pastry pie shell (recipe on Web site)
Crème Chantilly 1 cup/240 mL heavy whipping cream 2 to 4 tbsp/30 to 60 mL powdered sugar (depending on sweetness desired) 1 tsp/5 mL Original Double-Strength Vanilla
Cooking Directions
Combine sugar, flour, and salt; beat in eggs. Stir in pumpkin and milk. Pour into pie shell. Bake at 400ºF/205ºC for 50 minutes or until a knife inserted in center comes out clean.
Crème Chantilly Chill the small bowl and beaters of an electric mixer (if in a hurry, place in freezer). Beat the cream in chilled bowl until it begins to thicken. Add the powdered sugar and vanilla and beat until stiff. Do not overbeat.
Makes 10 servings.
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