Pumpkin Pie

Nothing says “Falls Here” quite like Pumpkin Pie! I’ve tried making pumpkin pie from scratch, roasting the pumpkin, scraping it out, cooling it down etc etc, and in the end, it tastes just like the pumpkin you can buy in the can 🙂 Keep in mind that there is a difference between pumpkin puree in a can and canned pumpkin pie filling.

Making Pumpkin Pie is one of the simplest pies to make. Pumpkin, brown sugar, spices and evaporated milk.




I decided to make my own crust, and yes, it might be on the Cajun blackened side, but believe you me, It still tasted great. If this happens to you too, feel free to put whipped cream on top. 🙂



Pumpkin Pie

Pumpkin Pie

Prep time: 35 minutes    Cook time: 45 to 50 minutes    Cool time: 30 minutes


2 eggs
1/2 can (28 oz/796 mL) E.D.SMITH® PURE PUMPKIN
1 cup (250 mL) packed brown sugar
1 tsp (5 mL) ground cinnamon
1/2 tsp (2 mL) ground nutmeg
1/4 tsp (1 mL) ground ginger
1/4 tsp (1 mL) salt
3/4 cup (175 mL) evaporated milk
1 (9-inch/23 cm) unbaked home-made or frozen deep dish pie shell


Preheat oven to 425ºF (220ºC).

Beat eggs lightly in medium bowl. Add E.D.SMITH® PURE PUMPKIN, sugar, cinnamon, nutmeg, ginger and salt. Stir until well combined. Blend in milk.

Pour filling in pie shell. Bake for 15 minutes. Reduce oven temperature to 350ºF (180ºC) and continue baking 30-35 minutes longer or until knife inserted in centre comes out clean.


{Original recipe form ED Smith}

One thought on “Pumpkin Pie

  1. Pingback: Pecan Pie | Bake and Be Merry

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