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Classic pumpkin pie


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)
Pinch salt


Preheat the oven to 350°F.

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

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.

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

Serves 8.

Originally published in ParentsCanada magazine, October 2012.

a man carrying two children

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