Classic Pumpkin Pie
If you’re dreaming of creating a classic pumpkin pie from scratch for this year’s Thanksgiving dinner, we’ve got the perfect recipe for you.
This classic pumpkin pie recipe uses 1 recipe of our no-fail quick and easy shortcrust pastry. But of course you can use a mix or pre-bought pie shell.
Serve with whipped cream or vanilla ice cream. Or both.
Servings
Makes 1 9-inch Pumpkin Pie
Classic Pumpkin Pie Recipe
You’ll Need
- 1 recipe no-fail shortcrust pastry (or pre-bought pie crust)
- 2 cups pumpkin puree
- 3/4 cup full-fat condensed milk
- 1/2 cup packed light brown sugar
- 2 large eggs, beaten
- 1 tsp freshly ground nutmeg
- 1 tsp ground cinnamon
- 1/2 tsp salt
Prep and Cook
- Preheat oven to 400°F. Lightly dust a 9-inch pie plate with flour. Set aside.
- On a lightly floured work surface, roll out the dough to just under a ¼ inch thick.
Line prepared pie plate with pastry.
Trim the pastry off right to the edge of the pie plate and press it down gently to secure.
Place in the fridge to chill the pie shell while preparing the filling.
(Or skip all these steps and use a premade pie crust) - To make filling:
In bowl, whisk together pumpkin puree, evaporated milk, sugar, eggs, nutmeg, cinnamon and salt.
Pour into pie shell. - Bake in preheated oven for 15 minutes.
Reduce temperature to 350°F.
Continue to bake for 30 to 40 minutes longer or until knife inserted in centre comes out clean.
Let cool on rack.
Serve with whipped cream or vanilla ice cream. Or both. - Tip: This pie is best served chilled and can be kept for 1 day in the fridge.
