The recipe: Pumpkin Pie

Bake up the flavours of fall with our Shirriff Pie Crust and pumpkin puree to make a Thanksgiving staple - Pumpkin Pie. 

8 servings

Easy 40 Minutes



for this recipe Pumpkin Pie

Pie Crust:

1 package Shirriff Pie Crust
4 tbsp butter
3 - 5 tbsp cold water


2 cup pumpkin puree , fresh or canned
¾ cup brown sugar , packed
3 eggs
½ cup whipping cream
1 tsp cinnamon
½ tsp ground ginger
¼ tsp ground cloves
½ tsp salt




Preheat oven to 425°F/220°C.


In a large bowl, whisk eggs. Add all remaining ingredients and whisk until smooth. Let filling sit at room temperature. Prepare the pie crust as instructed on the package. Fit one dough into the pie plate. Reserve the second dough for another pie.


Pour the filling evenly into the pie crust. Bake for about 40-45 minutes. If crust browns quickly, cover the edges with a foil ring. Set on a wire rack to cool for 2-3 hours before serving.