Pumpkin Pie
Back to Recipes & MoreIngredients
- 2½ cups (413 g) graham cracker crumbs
- ¼ cup (54 g) Redpath® Golden Yellow Sugar, packed
- ½ tsp (2 g) ground cinnamon
- ¼ tsp (2 g) salt
- ½ cup (113 g) butter, melted
- 2 tbsp (16 g) all-purpose flour
- 1¼ tsp (4 g) ground cinnamon
- ½ tsp (3 g) salt
- ½ tsp (1 g) ground ginger
- ½ tsp (1 g) ground nutmeg
- ¼ tsp (1 g) ground cloves
- ¼ tsp (1 g) ground cardamom, preferably freshly ground (see Chef’s Tips)
- ⅛ tsp (1 g) ground black pepper, preferably freshly ground (optional)
- 2 cups (480 g) pumpkin puree, canned or fresh (see Chef’s Tips)
- 1 cup (217 g) Redpath® Golden Yellow Sugar, packed
- 3 eggs, lightly beaten
- 1 tbsp (15 ml) pure vanilla extract (see Chef’s Tips)
- 1⅓ cups (333 ml) half & half (10% cream) (see Chef’s Tips)
Equipment
Scale OR dry measuring cups
Liquid measuring cup
Measuring spoons
Large bowl x 2
Rubber spatula OR wooden spoon
Deep dish pie plate (9-inch or 9½-inch)
Small bowl
Whisk
Microwave safe bowl OR measuring cup OR small saucepan
Baking sheet (rimmed)
Wire cooling rack
Chef’s knife
Instructions
Step 1
Set oven rack to the middle position. Preheat oven to 450°F (232°C).
Step 1
In a large bowl, combine the graham cracker crumbs, the Redpath® Golden Yellow Sugar, cinnamon, and salt until thoroughly mixed.
Step 2
Slowly add the melted butter to the graham cracker crumbs and mix well.
Step 3
Press the mixture evenly into a 9-inch or 9½-inch deep dish pie plate. Set aside in the fridge until needed.
Step 1
In a small bowl, whisk together the flour, cinnamon, salt, ginger, nutmeg, cloves, cardamom, and black pepper, if using, until well combined.
Step 2
In a large bowl, whisk together the pumpkin puree, the Redpath® Golden Yellow Sugar, and the spice mixture until thoroughly blended. Whisk in the lightly beaten eggs and vanilla extract. Set aside to allow flavours to meld.
Step 3
In a microwave-safe bowl or measuring cup, heat the cream until warm. Alternatively, heat cream in a small saucepan over medium heat until it just begins to steam; do not simmer.
Step 4
Gradually add the warm cream while carefully stirring with the whisk until the mixture is creamy and smooth.
Step 5
Place the prepared crust onto a rimmed baking sheet. Pour the warm pumpkin mixture into the prepared crust.
Step 6
Place baking sheet into the preheated oven for 10 minutes at 450°F (232°C). Rotate pie and lower the oven temperature to 350°F (177°C) and continue to bake for about 45 minutes. The surface of the pie should be set, and the centre should have a slight jiggle when gently nudged.
Step 7
Carefully remove pie from the oven and place it onto a wire cooling rack to cool completely, and filling is set; about 2 to 3 hours. Place the cooled pie into the fridge to chill and firm up; this will make it easier to slice.
Slice with a sharp chef’s knife. If not serving immediately or if there are leftovers, wrap the pie well and place in the fridge for up to 5 days.
