One of the advantages of Canadian Thanksgiving being six weeks earlier than its American counterpart is that I can share my Thanksgiving recipes in time for many of you to use. When I went looking for my pumpkin pie recipe online and realized I hadn’t posted it yet, I knew I wouldn’t let another year go by without putting it up.
I’ve made this recipe for years and can’t think of a single thing I’d do to improve it. Well, that’s not completely true: The filling is exquisite, but in a perfect world I’d be a slightly better pie-crust maker. Although everyone around the table claimed to like it, I felt I could do better. That’s why I’m not sharing a pie crust recipe below – use whichever one you like best.
Happy Thanksgiving to everyone in Canada, and a happy Columbus Day to my American friends!
The Ultimate Pumpkin Pie
Adapted slightly from Bon Appetit
Your favourite pie crust recipe
3/4 cup sugar
1 Tbsp packed brown sugar
1 Tbsp cornstarch
2 tsp ground cinnamon
3/4 tsp ground ginger
1/4 tsp kosher salt
2 1/4 cups solid pack pumpkin
3/4 cup whipping cream
1/2 cup sour cream
3 large eggs, beaten to blend
Make your pie crust according to recipe directions. Freeze for 15 minutes while you preheat the oven to 350 degrees. Line crust with foil, pressing firmly, and bake until sides are set, about 10 minutes. Remove foil and bake crust until pale brown, about 10 minutes more. Reduce oven temperature to 325 degrees.
To make filling, mix sugar, brown sugar, cornstarch, cinnamon, ginger and salt until no lumps remain. Blend in pumpkin, whipping cream, sour cream and eggs.
Pour filling in partially-baked crust. Bake until filling puffs at edges and centre is almost set, about 55 minutes. Cool on rack. Cover and chill until cold.
Can be made 1 day ahead.