• 600 ml pumpkin puree
  • 300 ml Beatrice sweetened condensed milk
  • 2 large eggs
  • 1 tsp. ground cinnamon
  • ½ tsp. ground ginger
  • ½ tsp. ground nutmeg
  • ½ tsp. salt
  • ¼ cup brown sugar
  • 1 (9 inch) Tenderflake pie crust

Cooking directions

  • Preheat oven to 220°C (425°F). Whisk the pumpkin puree, sweetened condensed milk, eggs, spices, salt and brown sugar in a medium bowl until smooth. Then transfer to the pie crust. Bake for 15 minutes.
  • Reduce the oven temperature to 175°C (350°F) and continue baking for another 40 to 42 minutes or long enough for a knife inserted in the center of the pie to come out clean. Let it cool. Garnish as desired.
  • Cover leftovers and store in refrigerator.
  • Bon Appétit.

Ingredients in this Recipe

  • E.D. Smith Canned Pumpkin 796ml

  • Beatrice Condensed Milk 300ml

  • Regal Ground Cinnamon 48g

  • Regal Cinnamon Sticks 45g

  • Redpath Brown Sugar 1kg

  • Tenderflake Pie Shells 255-454g