Hey everyone! I’m so excited to share this delicious pumpkin pie recipe with you all. It’s a classic Canadian Living recipe that has been around for years, and it never fails to impress. There’s something about the creamy texture of the filling combined with flaky pastry crust – it just hits the spot every time. So let’s get started; here’s what you’ll need to make this delectable dessert!


I’m excited to share my favorite Canadian Living pumpkin pie recipe with you! It’s packed full of flavor, and the spice variations give it a unique twist. Plus, there are plenty of sweetener alternatives so everyone can enjoy this delicious dessert.

This recipe starts off by combining brown sugar, white sugar, salt and your choice of spices in a bowl. I usually go for cinnamon and nutmeg but you can use ginger or cardamom if you prefer something different. Once everything is nicely blended together, set aside while prepping the rest of your ingredients.

The next step is to mix eggs, evaporated milk and canned pumpkin puree together in another bowl until they’re well combined. Then fold in the dry mixture from earlier until all the ingredients are evenly distributed throughout the filling. Pour into an unbaked 9-inch crust then pop it in the oven at 375°F (190°C) for 45 minutes or until knife inserted near centre comes out clean. Serve warm or cold – either way tastes amazing!

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Preparing The Pie Crust

I love making pumpkin pies because the crust is so versatile. Whether you want something plain and simple or a decorative crust, it’s all up to you! Preparing the pie crust can be a bit tricky, but with these tips I’m sure you’ll get the perfect consistency every time.

First, start by combining 2-1/2 cups of flour with 1 teaspoon of salt in a large bowl. Add 3/4 cup of shortening and use your hands to mix it into the flour until everything looks crumbly. Next, add 5 tablespoons of cold water slowly while stirring until dough forms into a ball. Split this ball in two parts and flatten them out on lightly floured wax paper for about 10 minutes before transferring one part onto an ungreased 9 inch pie pan.

Now if you’re looking for something special, there are plenty of variations when it comes to decorating your crust – from pinching off pieces along the edge to create designs to adding extra spices such as cinnamon and nutmeg. Just remember that whatever you do should not affect the structure or texture of the actual crust itself. Make sure both top and bottom layers have even thickness throughout otherwise it won’t bake evenly.

So take your time shaping your crust however you like; practice makes perfect after all! And don’t forget to chill it for at least 30 minutes before baking – this will make sure that buttery flavor stays intact during cooking process.

Making The Pumpkin Filling

I love making pumpkin pie from scratch, because it’s such a rewarding experience. To start off, you need to choose the right pumpkins for your recipe. If you can get them fresh and local that’s best, but canned pumpkin puree is great too! Once you have the base ready, adding in all those delicious spices really takes this dessert up a notch. I like to combine cinnamon, nutmeg, ginger, cloves and cardamom; the combination of these spices creates something truly special. Assembling the filling into the crust is easy once everything has been blended together – just be sure not to overfill so there aren’t any spills when baking! The aroma of your homemade pie will fill your house with warmth and comfort as it bakes in the oven – it’s definitely worth savoring every moment leading up to tasting it!

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Baking The Pie

Now that our delicious pumpkin filling is ready, let’s get baking! Preheat your oven to 375°F. Roll out the pastry dough and place it in a 9-inch pie plate. To make sure there are no air bubbles, press it down firmly against the sides of the dish and around the edges. Then pour the pumpkin mixture into the crust and spread evenly.

For an extra special touch, you could try some creative decorating tips with this pie. You can use cookie cutters to create shapes such as leaves or stars from leftover bits of pastry dough, then brush them lightly with egg whites before placing them on top of the pie. Or if you’re feeling adventurous, why not switch up your traditional pie crust for something more unique like a graham cracker crumb crust? The options are endless!

Bake for 45 minutes or until golden brown and set aside to cool completely before serving with a dollop of whipped cream (optional). Enjoy your homemade Canadian Living Pumpkin Pie – we guarantee you won’t be disappointed!

Serving & Storing

I’m excited to share this Canadian Living Pumpkin Pie recipe with you! Now that it’s done baking, let’s talk about how best to serve and store it.

When serving your pumpkin pie make sure the temperature is just right. This means letting it cool down completely before cutting into slices – an hour or two in the fridge should do the trick. You can also enjoy a slice at room temperature but avoid refrigerating for too long as that will affect its texture and flavor.

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As for storage tips, cover any leftovers tightly with plastic wrap or foil and place them in the refrigerator where they’ll stay fresh for up to three days. If there are still leftovers after this time frame, consider freezing them so they last longer. Keep in mind though, frozen pies won’t be quite as delicious as when served freshly made from oven-to-table!

Frequently Asked Questions

What Is The Best Type Of Pumpkin To Use For This Recipe?

When it comes to substituting ingredients for a pumpkin pie recipe, the best type of pumpkin you can use is canned pure pumpkin. Canned pure pumpkin contains all the right spices and sweetness that make this classic dessert so tasty! It also ensures your pie will be nice and creamy due to its soft texture. However, if you want to switch it up a bit, feel free to try out other types of squashes like butternut or kabocha squash. With these variations you may need to add more spices in order to get the desired flavor. No matter which kind of pumpkin variation you choose, nothing beats homemade whipped cream as a topping – enjoy!

How Can I Make A Gluten-Free Version Of This Recipe?

If you’re looking to make a gluten-free version of your favourite pumpkin pie recipe, there are some simple substitutions that can be made. Using alternative crusts like graham crackers or almond meal is one option, or you could opt for an oat flour shortcrust pastry instead. You’ll also need to switch up your egg substitutes – use chia eggs if possible, as they provide the most stability when baking. With these changes in place, you’ll have a delicious and allergy-friendly dessert!

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Is It Possible To Make This Pie In Advance?

Yes, it is definitely possible to make this pie in advance. An alternative crust can help you save time and effort when prepping the pie beforehand. You could also bake and freeze the pumpkin pie a few days prior to serving – just be sure to allow some extra thawing time before reheating. If you want an even easier option, try making individual pies or mini-pies for easy transport and quick serving!

What Is The Best Way To Store Leftovers Of This Pie?

Storing leftovers of any pie can be tricky, but with a few tips you can make sure your pumpkin pie stays fresh and delicious. The easiest way to store leftover slices is to put them in an alternative container like plastic wrap or even wax paper for easy clean up. If the entire pie is still intact, simply cover it with foil and store it in the refrigerator until you are ready to eat it again.

Is It Possible To Freeze This Pumpkin Pie?

Yes, you can freeze pumpkin pie! This is a great way to store the dessert and ensure it has a longer shelf life. For best results, make sure your pie is completely cool before putting it in an airtight container or freezer bag. When you’re ready to serve, let the frozen pie thaw overnight in the refrigerator so that it’s at room temperature when you eat it.


In conclusion, pumpkin pie is a classic Canadian dessert that can be enjoyed any time of the year. With this simple and delicious recipe, you know how to make your own homemade version with ease. Whether you’re using canned or fresh pumpkin puree, you can adjust the ingredients to make it gluten-free if desired. The best part about making a pumpkin pie is that you can store leftovers in the fridge for up to 4 days, or pop it into the freezer for longer storage. So get baking: enjoy the wonderful flavors of pumpkin pie all season long!

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