Pumpkin Pie

Makes one pie
Pumpkin Pie 1


A crust. This can be either of:


2 cups 500 mL cooked pumpkin OR 1 14 oz. (398 mL) can of pumpkin.
3/4 cup 180 mL evaporated milk (it comes in a can)
1 cup 250 mL brown sugar
4 4 eggs
1 tsp 5 mL cinnamon
1/2 tsp 2 mL nutmeg
1/4 tsp 1 mL ginger
1/4 tsp 1 mL salt

  1. Blend all the filling ingrediants together with the hand blender.
  2. Pour the filling mixture into the pie crust.
  3. Bake the pie until it is set. The details depend on the type of crust:
    Pastry Crust:
    Bake at 425F (220C) for 15 minutes. Then bake at 350F (175C) for 30-35 minutes.
    Pecan Crust:
    Bake at 375F (190C) for 60 minutes.
    To test if the pie is set:
    1. Jiggle the pie. The center shouldn't slosh around.
    2. Stick a knife into the pie half way from the center. The slit should stay open when you pull the knife out. Make the slit pointing to the center so that you can use it as part of the line between pie pieces later.
  4. Cool.
  5. Serve topped with whipped cream.

Back to recipes page
Back to home page