Clasic Pumpkin Pie



  • 2 9" frozen pie shells Yes, making your own would be more “classic.” I never do.


  • 4 eggs
  • 28oz pumpkin puree
  • 1.5c packed brown sugar
  • 1.5c whipping cream
  • 2t cinnamon
  • 1t ginger
  • 1t cloves
  • 1t nutmeg
  • 1t salt

Whipped Cream

  • 250ml whipping cream
  • 1T white sugar
  • 1/2t vanilla extract


Blind-bake pie shells

  1. Place foil or parchment into each pie shell and fill with dry beans, pasta or other baking weights
  2. Bake at 400°F (200°C) for 10 mins
  3. Remove foil and weights
  4. Bake for another 5–10 mins until golden brown

Prepare filling

  1. Beat eggs in a medium bowl
  2. Add the sugar, pumpkin and cream then whisk to combine
  3. Add spices and finish whisking
  4. Place pre-baked pie shells on a cookie sheet
  5. Divide filling evenly between the shells until 75%–90% full
  6. Place on middle rack at 350°F for about 1 hour or until knife inserted near centre comes out clean

Whip cream immediately before serving

  1. Pour cream into small bowl
  2. Add sugar and vanilla
  3. Whip with electric mixer (or whisk if you need a workout)
  4. Dollop over slices of pie