Filed Under: 30 minutes or more, Christmas, Dessert, Halloween, Pregnancy, Thanksgiving

Sweet & Simple Pumpkin Pie

We love pumpkin pie—and we love it even more when we don't have to fuss with finicky pie dough!

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November 8th, 2010

By LeeAnne Wright

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7 Comments  | 

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"My daughter, who has never liked pumpkin pie before, ate half of my piece and would have eaten more. She was muttering about pie at breakfast this morning!" –Jac Rozon, mom of Owyn, 2, Lillooet, B.C.
Servings
Makes 8 servings
Prep Time
Prep time: 55 minutes Prep to table: 85 minutes
Ingredients
  • 1 prepared refrigerated pie crust
  • 1 cup brown sugar
  • 4 eggs
  • 1 tbsp cinnamon
  • 2 tsp ground ginger
  • 1/2 tsp allspice
  • 1/2 tsp salt
  • 2 cups canned pure pumpkin (not pumpkin pie filling)
  • 2/3 cup 35% cream
  • 2/3 cup milk
    • Directions
  • 1.

    Preheat oven to 375°F. Transfer crust to 9-inch deep-dish pie plate. Fold edges under and crimp decoratively. Freeze crust for 20 minutes.

  • 2.

    Line crust with foil and fill with pie weights or dried beans. Bake until crust is set, about 20 minutes. Gently remove foil and pie weights. Return crust to oven and bake until partially cooked and golden brown around edges, about 15 minutes. Increase oven temperature to 400°F.

  • 3.

    While crust is baking, whisk together sugar, eggs, cinnamon, ginger, allspice and salt in a medium bowl. Add pumpkin, cream and milk; whisk until well blended and smooth. Pour filling into still-warm crust. Bake pie until filling is firm, about 30 minutes.

  • 4.

    Chill pie for at least one hour to set completely. Serve at room temperature.

    • Nutrients Per Serving
    NUTRIENTS PER SERVING: 325 calories, 18 g fat, 71 mg calcium, 57 mg sodium, 40 g carbohydrates, 2 g fibre, 3 g protein. Excellent source of vitamin A. Good source of manganese.
    Sweet & Simple Pumpkin Pie
    Photography by Michael Alberstat Prop Styling by Arren Williams
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    Comments (7)

    Leave a Comment
    1. Annette says:
      October 6, 2011 at 7:51 am

      Looks like a nice, easy recipe I’d like to try, but I don’t see any instructions…are they simply missing on my web page??

      Reply
    2. Lily says:
      October 6, 2011 at 12:20 pm

      Yes, please display the instructions.

      Reply
    3. cindy says:
      October 6, 2011 at 12:41 pm

      I don’t see the directions either!

      Reply
    4. Jan says:
      October 6, 2011 at 1:15 pm

      Please let us know how to prepare this so I can make it for Thanksgiving 2011.
      Many thanks.

      Reply
    5. Alicia McAuley says:
      October 6, 2011 at 1:38 pm

      Thanks so much everyone for the heads-up about the missing directions on this pie. We’ve updated the recipe so all steps should now be listed. Enjoy the pie! —Alicia, associate editor of CF.ca

      Reply
    6. Sarah says:
      October 6, 2011 at 8:17 pm

      For those who are interested – I made this recipe and substituted coconut milk for the cream and milk, and used 1/2 cup maple syrup instead of the sugar to make it a dairy and sugar free version. It was great! I just upped the pumpkin a little bit.

      Reply

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