Pumpkin Pie

Prep 10 min

|

Cook 40 min

|

Ready in 50 min

This easy pumpkin pie will be the centerpiece of your holiday dessert spread.

Ingredients

  • 1 pkg (15 oz/425 g) refrigerated pie crusts (1 crust), softened according to package directions
  • 3   eggs
  • 1 can (15 oz/425 g) solid pack pumpkin
  • 1 cup (250 mL) heavy cream
  • ½ cup (125 mL) sugar
  • 2 tsp (10 mL) Cinnamon Plus or pumpkin pie spice

Directions

  1. Preheat the oven to 350°F (180°C).
  2. Press the pie dough into the Stone Pie Plate and flute the edges.
  3. Combine the remaining ingredients in a large bowl and whisk until smooth. Pour the mixture into the pie crust.
  4. Bake for 35–40 minutes, or until the crust is golden brown and the filling has set (Note: You may need to cover the crust with foil if it’s browning too quickly. The center will have a slight jiggle).
  5. Remove the pie from the oven and cool for 2 hours before serving.

Yield:

  • 8  servings

Cook's Tips:

Watch the filling near the end of cooking. You don’t want the filling to set fully in the oven, or it will crack as it cools.

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