Pumpkin Pie

Before there was pumpkin-spice-everything-else, there was good ol’ pumpkin pie! We’ve created a classic, from-scratch spice blend for the most traditional, authentic flavour possible. But, we’ve gone with a graham cracker crust for an unexpected taste and texture twist. (TIP: it’s easy to make, too!)

Prep Time
20 minutes
2 to 3 hours cooling time
Bake Time
50 to 55 minutes
Removing a slice of pumpkin pie with whipped cream and ground cinnamon from a white pie plate with a pie lifter.

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


Microwave safe bowl OR measuring cup OR small saucepan

Baking sheet (rimmed)

Wire cooling rack

Chef’s knife

1 9-inch deep dish pie
For the crust:
  • 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
For the filling:
  • 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)

Step 1

Set oven rack to the middle position. Preheat oven to 450°F (232°C).

For the crust:

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.

For the filling:

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.

Whole pumpkin pie with whipped cream and ground cinnamon in a white pie plate.