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Carnation® Classic Pumpkin Pie
Description: If there is one dessert that almost everyone associates with Thanksgiving, it’s pumpkin pie. This is our classic favourite that mixes Carnation® Regular or 2% Evaporated Milk with pumpkin puree seasoned with cinnamon, ginger, nutmeg and cloves for a creamy, smooth texture that melts in your mouth.

Ingredients Preparation
  pastry for 10-inch (25 cm) single-crust pie
1-3/4 cups[425 ml]pumpkin purée
1 cup[250 ml]packed brown sugar
2 eggs
2 tbsp[30 ml]Robin Hood® All Purpose Flour
1 tsp[5 ml]cinnamon
1/2 tsp[2 ml]ground ginger
1/2 tsp[2 ml]ground nutmeg
1/4 tsp[375 ml]ground cloves
1/2 tsp[2 ml]salt
1 can[370 mL]Carnation® Regular or 2% Evaporated Milk
Preheat oven to 350°F (180°C). On floured surface, roll out pastry to 1/8-inch (3 mm) thickness.

Fit pastry into 10-inch (25 cm) pie plate; press into bottom and up sides of plate. Trim overhang and flute edges.

Whisk together pumpkin, sugar, eggs, flour, spices and salt in large bowl until smooth and well combined; gradually whisk in evaporated milk. Fill pie shell with evaporated milk mixture. Bake in bottom third of oven for 60 to 70 minutes or until set. Let cool completely on rack.

• Filling can be split between two 9-inch (23 cm) frozen pie shells. Place filled pie shells on large baking sheet. Bake 40 to 45 minutes or until set.
• Pies can be well covered in plastic wrap and refrigerated up to 3 days or frozen up to 1 week.
• Garnish pie with pastry cutouts by rolling out pastry trimmings. Use cookie cutters to cut out shapes. Transfer to baking sheet; bake at 400°F (200°C) for 10 minutes or until golden.

Makes 8 servings

[+] Comments
Reviewed on 10/14/2013 11:02:00 AM by
I found this recipe, well used, in a cook book when my Mom passed away in 1975. It was the recipe she used (minus the flour) and I use to this day. My grandkids request it.
Reviewed on 10/3/2013 12:04:00 PM by Cindy
I have been making this recipe since I was 13 (46 years) but the recipe that I had found at the grocery store back then did not have flour and it works fine. I have won many 1st place prizes at our local fair for my pumpkin pie. I often back it in a baking dish as a dessert without the pie crust. A family favourite.
Reviewed on 10/5/2010 3:04:00 PM by Louise
As a diabetic, I modified this recipe with sucralose instead of the sugar and it still turned out wonderfully!
Reviewed on 10/4/2010 9:56:00 PM by Sharon
For 40 years I have made many pumpkin pies, but this recipe is the tastest one. I will only make this one.
Reviewed on 10/4/2010 1:40:00 PM by claire
this is most definately the best pumpkin pierecipe ever ....have made a similar one using carnation milk for years

Carnation® Classic Pumpkin Pie
Rate: 182 rating(s)