Thanksgiving Pumpkin Pie


This Recipe Is For A 10 Inch Pie Plate

Filling Ingredients

3 Eggs

2 ¾ Cups Canned Pure Pumpkin – I Always Use E.D.Smith’s Canned Pumpkin

The Remaining Pumpkin Can Be Refrigerated Or Frozen For Another Use Like Muffins

1 Cup Sugar

¾ Teaspoon Fine Salt

1 ½ Teaspoon Cinnamon

¾ Teaspoon Ground Ginger

½ Teaspoon Ground Cloves

2 ¼ Cups Evaporated Milk Or Half-And-Half

Filling Method

Heat Oven To 425 Degrees Fahrenheit

Prepare The Pastry From The Recipe Below

Line The Bottom Of The Pie Plate With Pastry

Beat Eggs With An Electric Mixer

Combine The Dry Ingredients – Sugar, Salt And Spices Together In A Bowl

Add The Pumpkin, Milk And Dry Ingredients To The Eggs

Mix To Blend, Do Not Over Beat

Pour Into The Pastry Shell – The Filling Is Very Runny

Note – To Prevent Spills Place The Pie Plate Containing The Shell On The Oven Rack To Fill

Bake For 15 Minutes

Reduce Oven Temperature To 350 Degrees Fahrenheit

Bake Approximately 30 Minutes Longer Until A Knife Inserted In The Centre Of The Pie Comes Out Clean


The Pie Can Be Served With Softly Whipped Cream

Try The Whipped Cream Blended With 1-2 Ounces Of Rum

Try 1 Cup Of Whipped Cream With 3 Tablepsoons of Maple Syrup And 2 Tablespoons of Cognac


Nana Pat’s Favourite Pastry Recipe

Pastry Ingredients

2/3 Cup Buttery Crisco Shortening Chilled

1 ½ Cup Cake And Pastry Flour

¾ Cup Regular Plain Flour

¾ Teaspoon Fine Salt

4-6 Tablespoons Ice Water – Use As Needed To Pull The Dough Together, My Kitchen Is Always Warm, So I Usually Use The 6 Tablespoons

Pastry Method

Hand Method

Mix Flour And Salt Together In A Bowl

Cut The Crisco Into Very Small Pieces With A Pastry Cutter Or Knife

Add The Crisco To The Bowl With The Flour And Salt

Add The Ice Water – Start With 4 Tablespoons

Stir The Mixture Gently With A Fork To Make/Pull The Pastry Together

Do Not Over Mix – Otherwise The Pastry Will Become Tough

Food Processor Method

Mix Flour And Salt

Cut The Crisco Into Large Chunks With A Knife

Add The Flour And Salt With The Crisco Into The Food Processor

Just Pulse The Mixture 2 Or 3 Times To Ensure That The Crisco Becomes Pea-Like Pieces In The Flour

Add The Ice Water – Start With 4 Tablespoons

Pulse Gently 2-3 Times

The Dough Will Pull Away From The Sides Of The Food Processor

Do Not Over Mix – Otherwise The Pastry Will Become Tough

~            ~            ~            ~           ~           ~

Place The Mixture Gently On A Lightly Floured Board

Pat And Shape The Dough Into A Ball

Cut Into 2 Pieces – 1/3 And 2/3 Portions

Wrap Separately In Plastic Wrap And Refrigerate For At Least 30 Minutes

Remove The Larger Package Of Pastry Dough From the Refrigerator

The Remaining Dough Portion Can Be Kept In The Refrigerator For Another Baking Recipe

Place The Ball Of Dough On A Lightly Floured Board And Roll Out The Bottom Crust – Approximately 12 Inches Diameter

Place In The Bottom Of Your Pie Plate

Do Not Stretch The Pastry Or It Will Shrink When Cooking

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