Here’s a great recipe for ol’ fashioned pumpkin pie.  No holiday meal would be complete without it.

Ingredients
1 cup/250 mL sugar

1 tbsp/15 mL all-purpose flour

1/2 tsp/2.5 mL salt

1 tbsp/15 mL Watkins Pumpkin Pie Spice

3  large eggs

1-1/2 cups/375 mL mashed, cooked pumpkin (or use canned)

1 cup/250 mL evaporated milk

1 unbaked 9-inch/23-cm pastry pie shell (recipe on Web site)

Crème Chantilly

1 cup/240 mL heavy whipping cream

2 to 4 tbsp/30 to 60 mL powdered sugar (depending on sweetness desired)

1 tsp/5 mL Watkins Original Double-Strength Vanilla

Directions
Combine sugar, flour, and salt; beat in eggs. Stir in pumpkin and milk. Pour into pie shell. Bake at 400ºF/205ºC for 50 minutes or until a knife inserted in center comes out clean.

Crème Chantilly
Chill the small bowl and beaters of an electric mixer (if in a hurry, place in freezer). Beat the cream in chilled bowl until it begins to thicken. Add the powdered sugar and vanilla and beat until stiff. Do not overbeat.

Makes 10 servings