Pumpkin Pies

from ED Smith – 2 pies

• 4 eggs
• 1 can (796ml) ED Smith pure pumpkin (or 3 cup puréed pumpkin)
• 1 cup brown sugar
• 2 tsp cinnamon
• 1 tsp nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp garam masala
• 1/2 tsp salt
• 1 1/2 cup evaporated milk
• 2 pie shells (pulsbury rolled dough works well)

In a medium-sized bowl, combine all dry ingredients until well blended.

Add all wet ingredients. Use a fork to break up the egg yolks, and then mix all together with a blender until well blended.

Pour into unbaked pie shell.

Bake at 425 for 10min, then reduce heat to 350 and bake for 30-40min.

Cool before serving with whipped cream.