Smooth Pumpkin Pie Recipe

This award-winning pumpkin pie recipe, originally from a "Farming in BC" newspaper and a treasured family recipe by Pauline McDonald, is guaranteed to be the best you've ever tasted! Made with homegrown pumpkin (or a can!), this recipe delivers a smooth, creamy texture and irresistible spiced flavor. Perfect for Thanksgiving, fall gatherings, or any time you crave a slice of homemade heaven.

Prep Time 25 mins

Cook Time 85 mins

Calories 225.9 kcal

Protein 8g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Smooth Pumpkin Pie

1 (15-ounce) can pumpkin puree
1/2 teaspoon salt
1 teaspoon ground cinnamon
Mace
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
3/4 cup packed light brown sugar
2 large eggs
1 cup heavy cream
1/2 cup scalded milk
Favorite pastry dough for a deep 9-inch pie
1 cup evaporated milk (alternative to heavy cream)
1 medium-sized pumpkin (approximately 3 pounds), for fresh puree

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How to Make Smooth Pumpkin Pie

Line a deep 9-inch pie pan with your favorite pastry dough. Crimp the edges high, as the filling is generous.
Chill the prepared crust in the freezer for 20 minutes while you prepare the filling. This helps prevent a soggy bottom.
Preheat oven to 450°F (232°C).
In a large bowl, combine: 1 (15-ounce) can pumpkin puree, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves, 3/4 cup packed light brown sugar.
In a separate bowl, lightly beat 2 large eggs. Add 1 cup heavy cream (or evaporated milk) and beat until combined.
Gently stir the egg mixture into the pumpkin mixture. Add 1/2 cup of scalded milk (milk heated just until it begins to simmer) and stir until blended.
Pour the filling into the chilled pie shell.
Bake in the preheated 450°F (232°C) oven for 25 minutes.
Reduce oven temperature to 350°F (177°C) and bake for an additional 35 minutes, or until a knife inserted near the center comes out clean.
**For fresh pumpkin:** Peel and thinly slice 1 medium-sized pumpkin (approximately 3 pounds). Place in a heavy saucepan, cover with water, and cook over low heat until all the water is absorbed. Stir frequently toward the end to prevent sticking. Mash the pumpkin and let it cool before using in steps 4-9. Remember to adjust other ingredients proportionally if using a significantly different amount of pumpkin.