Tested till perfect Pumpkin Pie

Pumpkin Pie

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

By The Canadian Living Test Kitchen

Recipe3 out of 5 based on 163 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 6



  • 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
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Pastry recipe: No-Fail Pie Crust

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.

Nutritional Information Per serving: about

cal 386 pro 6g total fat 18g sat. fat 7g
carb 52g fibre 2g chol 73mg sodium 272mg

% RDI:

calcium 10 iron 19 vit A 110 vit C 7
folate 7
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