Pumpkin Pie
(5) Ratings

Pumpkin Pie

The holidays wouldn’t be complete without this classic. The rich filling warms your taste buds with vibrant hints of nutmeg, ginger, and clove. It’s so delicious, you might consider baking pumpkin pie all year round.

Prep Time: |
Baking Time: |
Makes: 12 servings

Ingredients

  • Pie Crust

  • 2 cups 500 mL Robin Hood® Original All Purpose Flour
  • ¾ tsp 4 mL salt
  • 1 cup 250 mL Crisco® All-Vegetable-Shortening
  • 1 egg
  • 2 tbsp 30 mL cold water
  • 1 tbsp 15 mL white vinegar
  • Filling

  • 1 ¾ cups 425 mL pumpkin puree
  • 1 cup 250 mL packed brown sugar
  • 2 eggs
  • 2 tbsp 30 mL Robin Hood Original All Purpose Flour
  • 1 tsp 5 mL cinnamon
  • ½ tsp 2 mL ginger
  • ½ tsp 2 mL nutmeg
  • ¼ tsp 1 mL cloves
  • ½ tsp 2 mL salt
  • 1 can 354 mL Carnation® Regular or 2% Evaporated Milk

Preparation

  1. Preheat oven to 350°F (180°C).
  2. Pastry: Combine flour and salt in large mixing bowl. Cut room temperature shortening into flour with pastry blender or 2 knives until mixture is uniform and shortening resembles large peas. Beat egg, water and vinegar together. Pour all liquid evenly over flour mixture. Stir with fork until all of the mixture is moistened.  Flatten dough into a circle about 6” (15 cm). Wrap and chill 15 minutes for easier rolling.
  3. Roll the dough on a lightly floured surface into a circle 1" (2.5 cm) wider than 10” (25 cm) pie plate. Transfer into pie plate. Press into bottom and up sides of plate. Trim overhang and flute edges.
  4. Filling: Whisk together pumpkin, sugar, eggs, flour, spices and salt in large bowl until smooth and well combined; gradually whisk in evaporated milk. Fill pie shell with evaporated milk mixture.
  5. Bake in preheated oven, on bottom rack for 60 to 70 minutes or until set. Cool on wire cooling rack.

Tips

  • Filling and pastry can be split between two 9” (23 cm) pie plates.  Bake 40 to 45 minutes or until set.
  • Pies can be well covered in plastic wrap and refrigerated up to 3 days or frozen up to 1 week.