pumpkin pie

Harvest Pumpkin Pie

September 30, 2016

Recipe adapted from: Canadian Living

  • Prep: 20 mins
  • Cook: 1 hr
  • Yields: 6 to 8 Servings
pumpkin pie


1Roll out the pastry and fit into a 9 inch pie plate. Trim, leaving 1 inch to overhang; fold under and flute the edges. Set aside.

2In a large bowl, beat the eggs lightly.

3Blend in the pumpkin, sugar, light cream, cinnamon, cloves, ginger, nutmeg and salt. Pour the mixture into the pastry shell.

4Combine the sour cream with the milk, and drizzle in a spiral pattern over the filling.

5Beginning at the centre, pull the tip of a knife shallowly through the filling and sour cream mixture at 8 evenly spaced intervals.

6Beginning at the outside, pull the knife through the middle of the intervals toward the centre to create a web pattern.

7Bake on the lowest rack at 350°F for about 1 hour. or until the filling is set.


1 9 inch premade pie crust

2 eggs

1 1/2 cups cooked pumpkin puree

3/4 cup light cream

1 tsp cinnamon

1/2 tsp cloves

1/2 tsp ginger

1/2 tsp nutmeg

1/2 tsp salt

2 tbsp sour cream

1 1/2 tsp milk