Pumpkin Pie

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In advance of Thanksgiving I have to post this recipe, originally from the Co-op pumpkin can. I have seen many recipes for pumpkin pie, and none call for orange juice. I am convinced this has the best flavour of any standard recipe.

14 oz canned pumpkin
1 cup brown sugar
1 tbsp flour
1/2 tsp salt
1 tsp ginger
1 tsp cinnamon
1/4 tsp cloves
1/4 tsp nutmeg
pinch of allspice (if you have some)
3 eggs, slightly beaten
1/4 cup orange juice
1 and 1/4 cup evaporated milk

Mix the pumpkin puree with brown sugar, flour, salt and spices. Add the beaten eggs, then the orange juice and the evaporated milk.

Pour into a prepared unbaked pie shell (Right - you have to make a pie crust)

Bake at 400 degrees for about 15 minutes and then reduce heat to 325 degrees for another 40 minutes, or until a knife inserted comes out clean.

This makes a thick pie, so make sure you use a deep-dish pie plate.

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