Pumpkin Pie

Pumpkin Pie


October 18, 2009

Pumpkin pie is one of the fastest and easiest kinds to make from scratch. I like to cut my trimmed scraps of pastry into tiny leaves, with “veins” made gently with the tip of a sharp knife, bake them separately on a cookie sheet and then lay them on top of the baked pie.


1 unbaked 9" pie crust

1 14 oz. (398 mL) can pure pumpkin

3/4 cup half & half, evaporated 2% milk or whipping cream

1/2 cup sugar

1/2 cup packed brown sugar

3 large eggs

1 Tbsp. molasses (optional)

1 tsp. vanilla

1 tsp. cinnamon

1/2 tsp. ground ginger

1/4 tsp. ground allspice

Pinch nutmeg (optional)

Pinch salt


1Preheat the oven to 350°F.

2In a large bowl, whisk everything until well blended and smooth. Pour into the crust.

3Bake for 50-60 minutes, until the filling is set but still just a little wobbly in the middle and the crust is golden. If the crust is browning too quickly, cover the pie lightly with a sheet of foil as it bakes. Cool completely in the pan on a wire rack.

4 Serve the pie at room temperature with whipped cream, sweetened with a little sugar or maple syrup.


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