Pumpkin Pie


2 eggs
½ can (28 oz) pumpkin purée
1 cup (250 mL) packed brown sugar
1 tsp (5 mL) ground cinnamon
½ tsp (2 mL) ground nutmeg
¼ tsp (1 mL) ground ginger
¼ tsp (1 mL) iodized salt
¾ cup (175 mL) evaporated milk


  1. Crack the eggs into a medium bowl and beat them lightly.
  2. Add the pumpkin purée, brown sugar, cinnamon, nutmeg, ginger and salt and stir until the ingredients are well incorporated.
  3. Add the evaporated milk and continue to blend until fully combined.

Pie Crust


1 ¼ cup (140 g) all-purpose flour
¼ tsp (1 mL) salt
½ cup (125 mL) unsalted butter, chilled and cubed
¼ cup (60 mL) ice water



  1. Mix flour, salt and butter until the dough begins to be flakey. 
  2. Add a tablespoon of iced water, one at a time, until the dough takes shape.
  3. Roll the crust into a ball and cover with plastic wrap. Place it in the refrigerator for four hours.
  4. Remove the plastic and roll the dough out evenly so that it fits into a 9-inch pie tray.
  5. With your fingers, firmly press the dough evenly into all the nooks and crannies of the pie tray.

To bake:

  1. Pre-heat the oven to 425°F (220°C).  
  2. Pour the filling into the crust.
  3. Place the pie on the middle rack of the oven and bake for 15 minutes.
  4. Reduce the temperature to 350°F (175°C) and continue baking for 30-35 minutes.
  5. After 30 minutes, insert a knife into the pie. It is done when the knife comes out clean.
  6. Let the pie cool for at least one hour and serve.