Pumpkin Pie Recipe

Some called it Turkey Day, others Thanksgiving and some may even call it American Thanksgiving if it falls in November and you live outside of the US. Whatever you call it one thing is for sure there’s going to be pumpkin pie. You will see it everywhere in November on shelves, in the frozen section, the giant ones at Costco, and yes even in a can! Pumpkin pie is to Thanksgiving as flags are to the 4th of July, Canada day, or Flag day. Still no matter what happens, no matter where you are turkey days is pumpkin pies day to shine. Before you go defrosting, or looking for the can opener give this recipe a try. It’s fast and easy and low in cinnamon which leads me to a tip for this recipe.

Recipe Tip

For those of you who don’t like pumpkin pie I have found cinnamon could be the culprit more often than not, cardamom being second but less likely. Cinnamon is always the reason I have found when kids don’t like pumpkin pie. For this reason I always put less cinnamon in my pie. My husband only likes my pumpkin pie which sometimes has only 1/2 teaspoon of cinnamon in it if I’m making it for children, and 1 teaspoon if I’m making it for a crowd. If you like cinnamon add 1 more teaspoon of cinnamon to the recipe below for normal pumpkin pie flavour. If you don’t like it at all not even a little bit don’t use it at all i.e. if you don’t even like cinnamon rolls don’t add cinnamon to the pie. It’s just a spiced pie so you won’t miss it trust me the ginger will make up for the lack of cinnamon


  • 3 large eggs
  • 1/2 cup packed brown sugar
  • 1/3 cup white sugar
  • 1/2 teaspoon salt
  • 1 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon ground cardamom
  • 2 cups smashed pumpkin from a pie pumpkin
  • 1 1/2 cup heavy cream
  • 1 pie crust

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