Pumpkin Pie

ImageMy wife’s favourite dessert of all time is pumpkin pie. Classic, plain pumpkin pie. No layer of mincemeat on the bottom, no bourbon pumpkin cheesecake (although it’s also delicious). Maybe just a scoop of vanilla bean ice cream on top. That’s it.

So I had to get back to the basics, and a Moosewood cookbook is where I ended up. I used Martha Stewart’s recipe for pate brisee for the crust, but you could use your favourite recipe or even buy one.

Pumpkin Pie

Source: Moosewood


  • Single pie crust for a 9-10″ pan
  • 15 oz can of pumpkin puree
  • 3/4 cup milk*
  • 3/4 cup brown sugar
  • 1.5 tsp cinnamon
  • 1.5 tsp ginger
  • 1/2 tsp salt
  • 1 tsp vanilla extract

*The original recipe calls for 1 cup of milk, but both my mother and I have found that it makes the pie filling very liquid-y and the pie subsequently takes forever to bake. It’s great in the end, but I think it’s just as good with a bit less milk.


  1. Preheat the oven to 400 degrees F. Press the pie crust into a 9 or 10″ pie pan and trim the excess from the sides.
  2. Add the milk and vanilla extract to the pumpkin puree and whisk together until smooth. Add the sugar, spices and salt, and whisk to combine.
  3. Carefully pour the pie filling into the pie crust. You can either put it in the oven directly like this, or place it on a baking tray in the oven if you’re worried about it overflowing or dripping.
  4. Bake for 40-50 minutes, or until the pie crust is a beautiful golden brown and the filling is set and not liquid-y to the touch.
  5. Cool on a rack for a bit, and serve either warm or at room temperature with a scoop of ice cream or some whipped cream!

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