Ginger's North Pole Pumpkin Pie

From Ginger's pantry

You'll need

• 1 ready-made 9-inch pie crust (or your family's own)
• 1 can (about 2 cups) pumpkin purée — not pie filling
• ¾ cup brown sugar
• 2 eggs
• 1 cup evaporated milk (or regular milk)
• 1 tsp ground cinnamon
• ½ tsp ground ginger — Ginger insists
• ¼ tsp ground nutmeg
• ¼ tsp salt
• Optional: whipped cream, and one extra pinch of cinnamon on top

Aprons on

Let's make it

1. 1

   Grown-up: heat the oven to 425°F (220°C) and set the crust in its pie dish.

2. 2

   Whisk the eggs in a big bowl until they are smooth.

3. 3

   Add the pumpkin, brown sugar, cinnamon, ginger, nutmeg and salt, and stir until there are no streaks left.

4. 4

   Pour in the milk slowly and keep stirring until it looks like thin custard.

5. 5

   Grown-up: pour the filling into the crust and slide the pie into the oven.

6. 6

   Bake 15 minutes at 425°F, then turn the oven down to 350°F (175°C) and bake 35–45 minutes more.

7. 7

   It is done when a knife poked into the middle comes out clean and the centre only wobbles a little.

8. 8

   Grown-up: take it out and let it cool completely — at least two hours. Warm pumpkin pie will not slice.

9. 9

   Cut it into exactly four slices. That is one whole pie, and in Ginger's maths, four days closer to Christmas.