Brenda Gantt

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



  • Graham Cracker Crust


  • 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



  1. Preheat the oven to 450°F.
  2. Press the graham cracker crust mixture evenly over the base and up the sides of a deep 9-inch pie plate. Set aside.
  3. For the filling, whisk together the pumpkin purée, sugar, cinnamon, vanilla extract, ginger, nutmeg, cloves and salt.
  4. Whisk in the eggs until well combined. Whisk in the milk until the mixture is creamy and smooth.
  5. 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.
  6. Let cool completely. Serve cold or at room temperature.

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