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  1. Preheat the oven to 375°F. Pull the prepared pie dough from the fridge 30 minutes before rolling.
  2. On a lightly floured surface, knead the pie dough slightly to soften, and then roll out the dough to a circle just under a ¼ inch thick. Dust a nine inch pie plate with flour and place the rolled pastry into the shell, crimping the edges to create a pretty design. Chill the pie shell while preparing the filling.
  3. For the filling, whisk the pumpkin purée, condensed milk, spices, cream and eggs until evenly blended. Place the chilled pie plate onto a baking tray and pour in the pumpkin filling.
  4. Bake the pie for 20 minutes, then reduce the oven temperature to 350°F and bake the pie for about 40 minutes more, until the crust is nicely browned and the filling set, but with still a jiggle to it in the centre. Cool the pie to room temperature, then chill for at least three hours before serving.

The pie can be served chilled or warmed in a 300°F for 15 minutes.