Easy Pumpkin Pie
Celebrate the season with a homemade spiced pumpkin pie. Crisp, golden crust and decadent E.D.SMITH® pumpkin pie filling make the perfect dessert.
Prep Time 25 minutes mins
Cook Time 55 minutes mins
Resting Time 1 hour hr 20 minutes mins
Total Time 2 hours hrs 40 minutes mins
Difficulty Level Easy
Servings 8
- 2 ½ Cups (625ml) all-purpose flour
- 1 Teaspoon 5ml salt
- 1 Teaspoon 5ml granulated sugar
- 1 Cup 250ml cold, unsalted butter, cut into cubes
- ½ Cup 125ml ice water
- 2 eggs, lightly beaten
- 1 Can (540mL) E.D.SMITH® Pumpkin Pie Filling
- 1/3 Cup 75ml heavy cream (or evaporated milk)
Preheat oven 425º F (240ºC)
Mix 2 ½ Cups flour, granulated sugar and salt in a large bowl. Then cut in the cold, cubed, unsalted butter with a fork until resembles coarse crumbs
Add in ICE water, a bit at a time, and mix until a ball can be formed.
Divide the dough in half and form each half into a disc. Wrap each disc in plastic and refrigerate for 30 min (up to 2 days or freeze up to 2 months).
Remove one pastry disc from the fridge and let sit 20 minutes. Remove the plastic and roll out on a lightly floured surface. Line a 9-inch pie dish with the pastry and flute edges.
Place eggs in a separate medium sized bowl and beat lightly.
Add one 540ml can Pumpkin Pie Filling, the heavy cream (or evaporated milk) and mix until thoroughly combined.
Pour your filling mixture into prepared pie dish and bake 425ºF (240ºC) for 15 minutes. Reduce heat to 350º F (170ºC) and bake for an additional 35-45 minutes or until knife inserted 1-inch from the crust comes out clean and the filling is almost set in the in center. Cool one hour and serve.
Type Pies & Tarts
Season/Occasion Holiday, Christmas & New Years - Spring & Easter - Thanksgiving, Autumn & Halloween