Silky Smooth Pumpkin Pie | PC.ca

Silky Smooth Pumpkin Pie

A pumpkin pie in a pie tin with 1 whipped cream topped slice being removed

PC 100% Pure Maple Syrup

Silky Smooth Pumpkin Pie

Whether you love it or hate it, at least a handful of dinner guests at Thanksgiving will expect pump...

Whether you love it or hate it, at least a handful of dinner guests at Thanksgiving will expect pumpkin pie for dessert. Give the people what they want with this perfectly-spiced, creamy version. Serve with a dollop of whipped cream, if desired.

  • Level: Intermediate
  • Preparation: 15 mins
  • Ready in: 1 hr
  • Serves: 8
  • Dish Type: American, Canadian
  • Season: Fall
  • Course: Desserts
  • Main Ingredient: Pumpkin
  • Amount Per Saving

    % Daily Value

  • Calories

    400 cal

  • Total Carbohydrate

    40 g

  • Total Fat

    24 g

  • Dietary Fibre

    2 g

  • Protein

    6 g

  • Sodium

    330 g

Silky Smooth Pumpkin Pie

A pumpkin pie in a pie tin with 1 whipped cream topped slice being removed

PC 100% Pure Maple Syrup

  • Amount Per Saving

    % Daily Value

  • Calories

    400 cal

  • Total Carbohydrate

    40 g

  • Total Fat

    24 g

  • Dietary Fibre

    2 g

  • Protein

    6 g

  • Sodium

    330 g

How to make

Ingredients

  • 1-1/2 cups (375 mL)

    Canned pumpkin purée
  • 2/3 cup (150 mL) 

    Packed dark brown sugar
  • 1/4 cup (50 mL)

    PC®100% Pure Maple Syrup
  • 1-1/2 tsp (7 mL)

    Cinnamon
  • 1-1/2 tsp (7 mL) 

    Ground ginger
  • 1/2 tsp (2 mL)

    Nutmeg
  • 1/2 tsp (2 mL)

    Salt
  • 1 cup (250 mL)

    35% whipping cream
  • 3

    PC®Organics Free Run Large Eggs
  • 1

    Pre-baked homemade pie crust or pre-baked store-bought pie shell

How to make

  • Step 1

    Preheat oven to 325°F (160°C).

  • Step 2

    In medium saucepan, whisk together pumpkin, sugar, syrup, cinnamon, ginger, nutmeg and salt; cook over medium heat for 6 to 8 minutes or until heated through. Whisk in cream. Bring to a simmer; remove from heat immediately.

  • Step 3

    Transfer pumpkin mixture to blender; add eggs. Blend on medium for about 1 to 2 minutes or until smooth and well combined. Pour into pre-baked pie crust. Bake in bottom third of oven for 35 to 40 minutes or until set around edges with slight jiggle in centre. Let cool on cooling rack for at least 1 hour; refrigerate. Pie can be served cold or warmed up.

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