1 can (850ml) Libby’s Easy Pumpkin Pie Mix
2 eggs, beaten
200ml Bulla pure cream (contains 45 per cent milk fat)
1 frozen unbaked 23cm (9 inches) Pillsbury Pet-Ritz regular ready-to-fill-in pie crust pan
A dollop of Golden State whipped light cream, optional
1 Pre-heat oven to 160 deg C.
2 In a bowl, use a wooden spoon to mix the pumpkin puree and eggs until well combined.
3 Gradually stir in the pure cream until mixture becomes smooth.
4 Pour mixture into the pie crust, then place it on a baking tray. Bake it for 30min, or until a toothpick inserted into the centre comes out clean.
5 Remove from oven and let cool for 1-2 hours. Serve immediately or refrigerate if you prefer your pie cold. Top with whipped cream before serving, if you like.
Tip: Don’t let leftover puree go to waste. Mix it with cream cheese and spread it on a bagel, or stir it into yogurt and layer with granola for a perfect breakfast parfait treat.
This article was originally published in Simply Her September 2012.
All ingredients are available at Cold Storage supermarket in Singapore.