Pumpkin Pie

Name: Pumpkin Pie
Yield: Makes one 9-inch (23 cm) pie | Serves 8
Ingredients: 2 cups (500 mL) plain pumpkin purée; 1 tin (300 mL) sweetened condensed milk; 1 tsp (5 mL) ground cinnamon; ½ recipe Double-Crust Pie Dough, chilled; ½ cup (125 mL) whipping cream; 3 eggs; ⅛ tsp (0.5 mL) ground nutmeg; ¼ tsp (1 mL) ground cloves; ¼ tsp (1 mL) ground allspice; ½ tsp (2 mL) ground ginger

Preparation info

Makes one 9 inch 23 cm ) pie | Serves
8

Difficulty
Easy

Appears in

Back to Baking

By Anna Olson

Published 2011

About

Making a pumpkin pie is like baking a custard in a pie shell. Most sinfully delicious pumpkin pie recipes are loaded with whipping cream. The use of sweetened condensed milk in this recipe achieves just the right sweetness and silky texture, and it cuts down on the need for excessive whipping cream.

Ingredients

½ recipe Double-Crust Pie Dough, chilled

Pie
Vegetarian

Method

Pull the chilled pie dough from the fridge 30 minutes before rolling. Preheat the oven to 375°F (190°C).
On a lightly floured surface, knead the pie dough slightly to soften, then roll out the dough to a circle just under