Pumpkin Pie
- Pies & Tarts
- Dessert
- Thanksgiving
- Fall
- Christmas
- Golden Yellow Sugar
Categories:
Pumpkin pie is a classic dessert that can be made for a special occasion or just to enjoy with friends. It's easy to make and bursting with flavour!

For the crust:
- 2½ cups (413 g) graham cracker crumbs 2½ cups (413 g) graham cracker crumbs
- ¼ cup (54 g) Redpath® Golden Yellow Sugar, packed ¼ cup (54 g) Redpath® Golden Yellow Sugar, packed
- ½ cup (113 g) butter, melted ½ cup (113 g) butter, melted
For the filling:
- 2 cups (480 g) pumpkin puree, canned or fresh 2 cups (480 g) pumpkin puree, canned or fresh
- 1 cup (217 g) Redpath® Golden Yellow Sugar, packed 1 cup (217 g) Redpath® Golden Yellow Sugar, packed
- 1¼ tsp (4 g) ground cinnamon 1¼ tsp (4 g) ground cinnamon
- 1 tsp (5 ml) pure vanilla extract 1 tsp (5 ml) pure vanilla extract
- ½ tsp (1 g) ground ginger ½ tsp (1 g) ground ginger
- ½ tsp (1 g) ground nutmeg ½ tsp (1 g) ground nutmeg
- ¼ tsp (1 g) ground cloves ¼ tsp (1 g) ground cloves
- ¼ tsp (2 g) salt ¼ tsp (2 g) salt
- 3 eggs, lightly beaten 3 eggs, lightly beaten
- 1½ cups (375 ml) warm milk 1½ cups (375 ml) warm milk

Instructions
For the crust:
Preheat the oven to 450°F (230°C).
In a large bowl, combine the graham cracker crumbs and the Redpath® Golden Yellow Sugar until thoroughly mixed.
Slowly add the melted butter to the graham cracker crumbs and mix well.
Press the mixture evenly into a 9-inch or 9½-inch deep dish pie plate. Set aside.
For the filling:
In a medium bowl, whisk together the pumpkin puree, the Redpath® Golden Yellow Sugar, cinnamon, vanilla extract, ginger, nutmeg, cloves and salt until well combined.
Whisk in the eggs.
Gradually add the warm milk. Carefully stir with the whisk until the mixture is creamy and smooth.
Pour the mixture into the prepared crust.
Bake in preheated oven for 10 minutes at 450°F (230°C). Lower the oven temperature to 350°F (177°C) and continue to bake for approximately 40 minutes, or until a skewer inserted into the centre of the pie comes out clean.
Let cool and serve with a dollop of freshly whipped cream or ice cream.
Cover any leftovers with plastic wrap and store in the fridge for up to 5 days.