Pumpkin Pie

Yield: one 9-inch pie
Recipe: 54/200
“Back to Baking”, pp. 97


Credit to my little sis Maude for taking this picture of a slice of my pumpkin pie when I forgot.

    Third and last dessert of the Thanksgiving weekend: the classic pumpkin pie! I say classic because it seems to be the dessert that everyone makes this time of year, but actually neither I nor any member of my family have ever eaten and much less made a pumpkin pie. Hence, this was my first time making and eating a pumpkin pie. The recipe is pretty straightforward and yields a pie that is colourful, velvety looking and slices perfectly. Unfortunately, I did not like this pie. Now because this was my first time eating a pumpkin pie I’m assuming that pumpkin pie in general is just not my thing. I found the taste to be very rich and not something that I would take more than two bites of. I would perhaps try another slice of pumpkin pie at some point in time to see if I would like it. If you like pumpkin pie though, try this recipe and let me know if you like it!


  • 1/2 recipe Double-Crust Pie Dough
  • 2 cups plain pumpkin purée
  • 1 tin (300 mL) sweetened condensed milk
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon allspice
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon nutmeg
  • 1/2 cup whipping cream
  • 3 eggs


  1. Preheat the oven to 375°F. Pull the prepared pie dough from the fridge 30 minutes before rolling.
    • Note: If using previously prepared pie dough that has been frozen, make sure to take it out of the freezer and place it in the fridge the morning that you plan to use it.
  2. On a lightly floured surface, knead the pie dough slightly to soften, then roll it out to a circle to about 1/4 inch thick. Dust a nine inch pie plate with flour and place the rolled pastry into the shell. Chill the pie shell while preparing the filling.
  3. For the filling, mix together the pumpkin purée, condensed milk, spices, cream and eggs until evenly blended.
  4. Place the chilled pie plate onto a baking tray and pour in the pumpkin filling.
  5. Bake the pie for 20 minutes, then reduce the oven temperature to 350°F and bake the pie for about 40 minutes more, just until the crust is nicely browned and the filling set, but with the centre still jiggling. Cool the pie to room temperature and then chill for at least three hours before serving.

Notes from Anna:

  • The pie can be served chilled or warmed at 300°F for 15 minutes.