Crust1 1/3 cups (325 mL) Robin Hood® All Purpose Flour½ tsp (2 mL) salt½ cup (125 mL) well-chilled Crisco® All-Vegetable Shortening, cubed3-6 tbsp (45-90 mL) ice cold water, dividedFilling1 ¾ cups (425 mL) pure pumpkin purée1 cup (250 mL) packed brown sugar2 eggs2 tbsp (30 mL) Robin Hood All Purpose Flour1 tsp (5 mL) cinnamon½ tsp (2 mL) ground ginger, ground nutmeg; each¼ tsp (1 mL) ground cloves½ tsp (2 mL) salt1 can (370 mL) Carnation® Regular, 2% or Fat Free Evaporated Milk
1. Crust: In a large bowl, blend flour and salt. Using a pastry blender or your fingers, work
in shortening until coarse crumbs form. Sprinkle 2 tbsp (30 mL) cold water over flour
mixture. Using a fork, mix until dough is slightly moist. Add remaining cold water if
needed. Shape dough into a ½” (1 cm) thick disc. Wrap in plastic wrap. Refrigerate dough
at least 30 minutes.2. Preheat oven to 350ºF (180ºC). On a floured surface, roll out pastry to 1/8” (3 mm)
thickness. Fit pastry in 10” (25 cm) pie plate; press into bottom and up sides of plate. Trim
overhang and flute edges.3. Filling: In a large bowl, whisk together pumpkin purée, sugar, eggs, flour, spices and
salt until smooth and well combined. Gradually whisk in evaporated milk. Fill pie shell
with mixture.4. Bake in bottom third of oven for 60-70 minutes or until set. Let cool completely on rack.
1. There is a difference between pure pumpkin purée and pumpkin filling. Make sure
to use 100% pumpkin purée so you can add your own spices and sugar.2. Filling can be split between two 9” (23 cm) pie crusts. Bake 40-45 minutes or
Think back to when you were a kid. That autumn day spent outside and then
coming home to the sweet, warm fragrance of pumpkin pie. Mmmmmmm.
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