Pumpkin pie needs time to set; make it ahead to avoid cramming it into the oven alongside a turkey, or trying to bake while everyone’s eating.
1 unbaked 9” pie crust
1 14 oz. (398 ml) can pure pumpkin
3/4 cup half & half, 2% or 185 ml evaporated milk or whipping cream
1 cup (250 ml) packed brown sugar
3 large eggs
1 tbsp (15 ml) molasses (optional)
1 tsp (5 ml) vanilla
1 tsp (5 ml) cinnamon
1/2 tsp (2 ml) ground ginger
1/4 tsp (1 ml) ground allspice
Pinch nutmeg (optional)
1. Preheat the oven to 350°F.
2. In a large bowl, whisk everything until well blended and smooth. Pour into the crust.
3. Bake 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 at room temperature with whipped cream, sweetened with a little sugar or maple syrup.
Originally published in ParentsCanada magazine, October 2012.
ParentsCanada.com offers expert advice on your pregnancy, baby, breastfeeding, newborn baby sleep, health, and the stages of growth and development. Use our tools for finding great baby names, calculating your due date and more.