How to make
Ingredients
1-1/2 cups (375 mL)
Canned pumpkin purée2/3 cup (150 mL)
Packed dark brown sugar1/4 cup (50 mL)
PC®100% Pure Maple Syrup1-1/2 tsp (7 mL)
Cinnamon1-1/2 tsp (7 mL)
Ground ginger1/2 tsp (2 mL)
Nutmeg1/2 tsp (2 mL)
Salt1 cup (250 mL)
35% whipping cream3
PC®Organics Free Run Large Eggs1
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.
