Pumpkin Pie

By The Canadian Living Test Kitchen

Tested till perfect

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Recipe4 out of 5 based on 9 ratings.
Pumpkin Pie

This recipe makes 6 servings

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Nutritional Info

Per serving: about -
cal 386
pro 6 g
total fat 18 g
sat. fat 7 g
carb 52 g
fibre 2 g
chol 73 mg
sodium 272 mg
% RDI: -
calcium 10
iron 19
vit A 110
vit C 7
folate 7
  • Portion size: 6

A creamy mild filling makes this pumpkin pie an annual crowd-pleaser.

Ingredients

  • 1 9-inch (23 cm) 19-inch (23 cm)No-Fail Pie Crust recipe
  • Filling:
  • 1-3/4 cups 1-3/4cupspumpkin puree
  • 1 cup 1cuppacked brown sugar
  • 3/4 cup 3/4cupevaporated milk
  • 2 2eggeggs, beaten
  • 1 tsp 1tspcinnamon
  • 1/2 tsp 1/2tspnutmeg
  • 1/4 tsp 1/4tspground ginger
  • 1/4 tsp 1/4tspsalt

Preparation

Pastry recipe: No-Fail Pie Crust

Filling:
In bowl, whisk together pumpkin puree, sugar, evaporated milk, eggs, cinnamon, nutmeg, ginger and salt.

Pour into pie shell. Bake in bottom third of 425°F (220°C) oven for 15 minutes. Reduce temperature to 350°F (180°C); bake for 30 minutes longer or until knife inserted in centre comes out clean. Let cool on rack.

Make this pumpkin pie even more special with fresh pumpkin purée made from local pumpkins. Click here to learn how.

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