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Traditional Canadian Pumpkin Pie

Traditional Canadian Pumpkin Pie from the Prairies

This traditional Canadian recipe has been a Thanksgiving dessert staple for hundreds of years. I was actually brought up on the recipe from the side of the Libby's can, but this one is our traditional family recipe now.  You will need 1 disc of pie pastry rolled and prepared in pie plate, ready for filling.

Course Dessert
Cuisine Canadian
Prep Time 45 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours 15 minutes
Servings 8
Author Valerie Lugonja

Ingredients

  • Traditional Canadian Pumpkin Pie Filling Recipe
  • Makes one small 9-inch pie
  • 3 1/4 cups or 800 grams cooked pumpkin, well drained, or finely mashed roasted pumpkin pulp
  • 2 large know-your-farmer eggs
  • 2 tablespoons or 20 grams all-purpose flour
  • 1 tablespoon or 15 grams butter
  • 1 cup or 120 grams sugar
  • 1/4 cup or 60 grams whole milk
  • 1/4 teaspoon salt
  • 1/2 teaspoon cloves
  • 1 teaspoon cinnamon
  • 1 teaspoon ginger

Instructions

  1. Preheat oven to 350°F

  2. If using whole pumpkin, cut pumpkins and scoop out seeds

  3. Cut into sections easy for roasting and place on a parchment covered cookie sheet flesh side down

  4. Roast for 30 to 45 minutes until tips are blackened and the rest of the pumpkin is soft and roasted through; cool

  5. Meanwhile, prepare pie crust
  6. Peel skin (it will be very thin) off of each pumpkin piece and measure in cups, adjusting recipe accordingly (to account for how many cups you have)
  7. Put ingredients into a food processor, blend until smooth and then pour into uncooked 9 inch pie crust

  8. Bake at 350°F for 60-90 minutes , or until done: I baked two at the same time (I covered them with foil after an hour to prevent pastry from gettingtoo dark)r)

  9. Cool and serve with a dollop of the best, thickest and purest heavy cream you can find!

Instructions for the Thermomix:

  1. Preheat oven to 350°F
  2. Cut pumpkins and scoop out seeds
  3. Cut into sections easy for roasting and place on a parchment covered cookie sheet
  4. Roast for 30 to 45 minutes until tips are blackened and the rest of the pumpkin is roasted through; cool
  5. Meanwhile, prepare pie crust
  6. Peel skin (it will be very thin) off of each pumpkin piece and measure in cups, adjusting recipe accordingly (to account for how many cups you have)
  7. Scale all ingredients into the TM bowl; mix to combine for 15 seconds at speed 4, then at 15 seconds at speed 6 (Make sure your hand is holding the measuring cup on the lid in place for the second higher speed mix!)
  8. Pour ingredients into a prepared 9 inch prepared pie crust
  9. Bake at 350°F for an hour; my pies took 90 minutes as they were so large and I baked two at the same time (I covered them with foil after an hour to prevent pastry from getting even darker)
  10. Cool and serve with a dollop of the best, thickest and purest heavy cream you can find!

Recipe Notes

Of course, you can simply use 800g of canned pumpkin; the large can is exactly 800g, but there is simply no comparison in flavour between the fresh roasted pumpkin and that in the can

The Traditional Canadian Pie Pastry recipe is now on Cookidoo if you have a Thermomix. It will make enough pastry for 6 eight-inch pies or 5 nine-inch pies. 

You can also find my recipe here: https://www.acanadianfoodie.com/2013/11/09/tenderflake-pie-pastry-and-variations/