Tested till perfect Fresh Pumpkin Pie
Fresh Pumpkin Pie
Photography by Jeff Coulson/TC Media

Fresh Pumpkin Pie

This classic pie uses sugar, or pie, pumpkins, which are abundant in the fall. They are much smaller than jack-o'-lantern pumpkins; one average-size sugar pumpkin will yield enough purée for just a single pie.

By Jennifer Bartoli and The Test Kitchen

Source: Canadian Living Magazine: October 2013

Recipe4 out of 5 based on 40 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 45 minutes
  • Total time 4 hours
  • Portion size 8 servings


  • 1 1sugar pumpkin, (about 1.2 kg)
  • Half HalfEasy-roll Pie Pastry
  • 2 2eggeggs
  • 1/2 cup 1/2cupwhipping cream, (35%)
  • 1/3 cup 1/3cuppacked brown sugar
  • 1/3 cup 1/3cupgranulated sugar
  • 3/4 tsp 3/4tspcinnamon
  • 1/2 tsp 1/2tspground ginger
  • 1/2 tsp 1/2tspvanilla
  • 1/4 tsp 1/4tspeach ground cloves, and nutmeg
  • Pinch Pinchsalt


  • 2/3 cup 2/3cupwhipping cream, (35%)
  • 2 tsp 2tspgranulated sugar


Halve and seed pumpkin; prick skin all over with fork. Roast, cut side down, on foil-lined baking sheet in 350 F (180 C) oven until flesh is tender, about 1 hour. Let cool. Scoop flesh into food processor; puree until smooth to make 2 cups. Drain in cheesecloth-lined strainer for 30 minutes; discard liquid.

Meanwhile, on lightly floured surface, roll out pastry into 12-inch (30 cm) circle; fit into 9-inch (23 cm) pie plate. Trim to leave 1-inch (2.5 cm) overhang; fold overhang under and flute edge.

Line pie shell with parchment paper; fill with pie weights or dried beans. Bake on bottom rack in 375 F (190 C) oven until rim is light golden, about 30 minutes.

Remove weights and paper; bake until golden, about 10 minutes. In bowl, whisk pumpkin puree, eggs, cream, brown sugar, granulated sugar, cinnamon, ginger, vanilla, cloves, nutmeg and salt. Scrape into crust; smooth top.

Bake in 350 F (180 C) oven until filling is set, 30 to 45 minutes. Let cool in pan on rack. Refrigerate until chilled, about 1 hour.

Make-ahead: Cover and refrigerate for up to 12 hours.

Garnish: Whip cream with sugar. Spoon into pastry bag fitted with .-inch (1 cm) star tip; pipe rosettes around edge of pie.

Nutritional Information per serving: about

cal 406 pro 6g total fat 27g sat. fat 15g
carb 37g dietary fibre 1g sugar 19g chol 124mg
sodium 146mg potassium 230mg


calcium 5 iron 12 vit A 27 vit C 5
folate 20
This recipe is featured on How to have the best Thanksgiving ever, Pie 101: How to make a pie, mastering pie crust and best pie recipes and The ultimate Thanksgiving dinner guide
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