Harvest Pumpkin Pie

How to make our best Harvest Pumpkin Pie
Follow our step-by-step instructions to make this showstopping dessert, perfect for chilly fall dinners.

Step 1
On pastry cloth and using stockinette-covered rolling pin, roll out pastry and fit into 9-inch (23 cm) pie plate. Trim pastry, leaving 1-inch (2.5 cm) overhang; fold under and flute edge. With fork, prick shell all over. Place in freezer for 30 minutes.






Step 2
Line pastry shell with foil or parchment paper; fill evenly with pie weights or dried beans. Bake on lowest rack in 400ºF (200ºC) oven for 10 minutes; remove weights and foil and bake for about 10 minutes longer or until pastry is set.






Step 3
Filling: Meanwhile, in large bowl, beat eggs lightly. Blend in pumpkin, sugar, light cream, cinnamon, cloves, ginger, nutmeg and salt, and pour into pastry shell.








Step 4
Combine sour cream with milk; pour into funnel with narrow tube, blocking opening with finger. Remove finger and quickly drizzle mixture in spiral pattern over filling.








Step 5
Beginning at centre, pull tip of knife shallowly through filling and sour cream mixture at 8 evenly spaced intervals. Beginning at outside, pull knife through middle of intervals toward centre to create web pattern.







Step 6
Bake on lowest rack in 350°F (180°C) oven for about 1 hour or until filling is set and point of knife inserted into centre comes out clean. Let cool on rack.