Filed Under: 30 minutes or more, Christmas, Dessert, Holiday, holiday baking, Thanksgiving

The Best Pumpkin Pie Recipe Ever

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

November 8th, 2015

By LeeAnne Wright

<i>"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!"</i> –Jac Rozon, mom of Owyn, 2, Lillooet, B.C.
Makes 8 servings
Prep Time
Prep time: 55 minutes Prep to table: 85 minutes
  • 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
  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.

The Best Pumpkin Pie Recipe Ever
Photography by Michael Alberstat Prop Styling by Arren Williams