No Thanksgiving table would be complete without a pumpkin pie as a sweet centrepiece. Our deep-dish version features a quick-to-prep crumb crust and a filling that’s full of flavour.
MAKES: one 9-inch pie; 8 to 10 servings
PREP TIME: 20 minutes
COOKING TIME: 50 minutes
INGREDIENTS:
CRUST
- Graham Cracker Crust
FILLING
- 2 cups fresh or canned pumpkin purée (not pie filling)
- 1 cup lightly packed golden yellow sugar
- 1 ¼ tsp ground cinnamon
- 1 tsp vanilla extract
- ½ tsp ground ginger
- ½ tsp freshly grated nutmeg
- ¼ tsp ground cloves
- Pinch of fine sea salt
- 3 large eggs
- 1 ½ cups warm whole milk
INSTRUCTIONS:
- Preheat the oven to 450°F.
- Press the graham cracker crust mixture evenly over the base and up the sides of a deep 9-inch pie plate. Set aside.
- For the filling, whisk together the pumpkin purée, sugar, cinnamon, vanilla extract, ginger, nutmeg, cloves and salt.
- Whisk in the eggs until well combined. Whisk in the milk until the mixture is creamy and smooth.
- Pour the pumpkin mixture into the prepared crust. Bake for 10 minutes. Turn down the oven temperature to 350°F. Bake until a wooden skewer inserted in the centre of the pie comes out clean, about 40 minutes.
- Let cool completely. Serve cold or at room temperature.
