Traditional pumpkin pie is one the most iconic American recipes. Thanksgiving would not be the same without it.
But it's becoming more popular outside the USA too. So if you can't find canned pumpkin in your neck of the woods, click here for instructions for using fresh pumpkin for this classic pumpkin pie.
You will need a 9 inch pie crust. You can add variations to a theme, by using a pie crust made from ginger biscuits or a pecan or walnut pie crust. The pie filling can also be simply served in individual serving dishes straight from the oven as a mousse or in tiny pumpkin shells.
Heat the oven to 425°F or 220°C
Beat the eggs in a large bowl. Mix in the sugar, milk, cinnamon, ginger, nutmeg, salt and boiling water. Mix the canned pumpkin and the half and half with the other ingredients.
Pour the mixture into your partially cooked pastry shell and place in the pre-heated oven. After 15 minutes lower the heat to 300°F or 150°C for 25 more minutes. When cooked the filling will be have set but will jiggle slightly when moved.
Top with 1 cup heavy cream whisked with 1 tablespoon of confectioners (icing) sugar and 1/4 teaspoon of cinnamon or a couple of drops of vanilla essence.
It also tastes fabulous with vanilla or rum and raisin ice cream. This traditional pumpkin pie will keep for a couple of days in the fridge and can also be eaten cold. I doubt it will last that long though!
Why not try my lovely pumpkin pie bars too. They are a super portable version, great for outdoor parties or lunchbox treats.