Ever since I lived in Canada for a year iv been obsessed with pumpkin pie or other pumpkin flavoured things...Canadians and their pumpkins! Pumpkin pie reminds me of Canadian thanksgiving and a fantastic trip to Seattle exploring with my friend.. It's a desert that conjures many memories. I tried to recreate that nostalgic feeling today with this recipe for pumpkin pie, as found on the pack of a can of canned pumpkin.. Delish! 

I found the recipe for this pie on the back of a can of canned pumpkin (sold in donnybrook fair) and it couldn't have been simpler! 

Ingredients 

1 pack ready to roll short pastry

1 can of pumpkin

1/2 tsp salt 

2 eggs 

6oz granulated sugar 

1 tsp cinnamon 

1/4 tsp nutmeg 

1/2 pint condensed milk 

Recipe 

1.pre heat oven to 220 C. Roll out pastry on floured surface and cover parchment lined tin. Blind bake for 10 mins.

2. Mix ingredients together and fill pastry lined tin. Bake for 50 mins, or until a knife can be inserted and removed cleanly from centre, at 180 C

3. Allow to cool on cooling rack before serving. 

Best served with ice cream or fresh cream. Happy thanksgiving!