- Easy Barley Pie Crust
- 1 (398 mL) can pumpkin purée
- 1 cup (250 mL) dark brown sugar, packed
- 1 ¼ cups (300 mL) 2% evaporated milk
- 2 eggs
- ½ tsp (2 mL) cinnamon
- ¼ tsp (1 mL) ginger
- ¼ tsp (1 mL) salt
- Pinch nutmeg
- Pinch ground cloves
In a large bowl, whisk pumpkin purée, sugar, evaporated milk, eggs, cinnamon, ginger, salt, nutmeg and cloves. Pour into pie crust. Bake at 425°F (220°C) for 15 minutes. Reduce heat to 350°F (180°C) and continue baking for 45 minutes or until a knife or toothpick inserted in the centre comes out clean. Place on rack to cool.
Note: Serve topped with whipped cream or a combination of Greek yogurt and whipped cream flavoured with a dash of brown sugar and vanilla.
Makes 8 servings.
Nutrition Information (per serving): Calories: 287; Protein: 6 g; Carbohydrate: 48 g; Fibre: 4 g; Sugars: 32 g; Fat: 10 g; Saturated Fat: 4 g; Trans Fat: 0.2 g; Cholesterol: 70 mg; Sodium: 195 mg; Potassium: 189 mg