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Pumpkin Pie


Easy Barley Pie Crust
1 (398 mL) can pumpkin purée
1 cup (250 mL) dark brown sugar, packed
1 ¼ cups (300 mL) 2% evaporated milk
2 eggs
½ tsp (2 mL) cinnamon
¼ tsp (1 mL) ginger
¼ tsp (1 mL) salt
Pinch nutmeg
Pinch ground cloves

In a large bowl, whisk pumpkin purée, sugar, evaporated milk, eggs, cinnamon, ginger, salt, nutmeg and cloves. Pour into pie crust. Bake at 425⁰F (220⁰C) for 15 minutes. Reduce heat to 350⁰F (180⁰C) and continue baking for 45 minutes or until a knife or toothpick inserted in the centre comes out clean. Place on rack to cool.

Note: Serve topped with whipped cream or a combination of Greek yogurt and whipped cream flavoured with a dash of brown sugar and vanilla.

Makes 8 servings.

Nutrition Information (per serving):

Calories: 287
Protein: 6 g
Carbohydrate: 48 g
Fibre: 4 g
Sugars: 32 g
Fat: 10 g
Saturated Fat: 4 g
Trans Fat: 0.2 g
Cholesterol: 70 mg
Sodium: 195 mg
Potassium: 189 mg