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Fresh Pumpkin Pie

Fresh Pumpkin Pie


Ingredients for Pie Crust:


      1 1/2 c. all-purpose flour


1/4 tsp. salt

1 tsp. sugar

1 stick (8 Tbsp.) butter, cut into small pieces

4 to 5 Tbsp. ice water


Ingredients for Pumpkin Pie Filling:


      2 c. cooked, mashed pumpkin


1 (12 oz.) can evaporated milk

2 eggs, beaten

1/2 tsp. vanilla extract

3/4 c. packed brown sugar

1/2 tsp. each ground cinnamon, salt, ground ginger, allspice, cloves and nutmeg



1. Preheat oven to 400° F (200° C).

2. Mix together flour, salt and sugar for pie crust, then cut butter into mixture and combine with hands, adding 1 Tbsp. water at a time, as needed, until dough is moist enough to hold together.

3. Roll dough into flat disk, then take a sharp knife and trim pastry to 1 1/2" wider than an upsidedown 9" pie pan. Gently ease the crust into the pie pan, then refrigerate for 30 minutes.

4. Add all pumpkin pie filling ingredients to a bowl; mix well.

5. Pour pie filling into the pie shell and bake for 40 minutes, or until center is set.

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