Pumpkin Pie

Instructions

Step 1
Set oven rack to the middle position. Preheat oven to 450°F (232°C).

For the crust:

Step 1
In a large bowl, combine the graham cracker crumbs, the Redpath® Golden Yellow Sugar, cinnamon, and salt until thoroughly mixed.

Step 2
Slowly add the melted butter to the graham cracker crumbs and mix well.

Step 3
Press the mixture evenly into a 9-inch or 9½-inch deep dish pie plate. Set aside in the fridge until needed.

For the filling:

Step 1
In a small bowl, whisk together the flour, cinnamon, salt, ginger, nutmeg, cloves, cardamom, and black pepper, if using, until well combined.

Step 2
In a large bowl, whisk together the pumpkin puree, the Redpath® Golden Yellow Sugar, and the spice mixture until thoroughly blended. Whisk in the lightly beaten eggs and vanilla extract. Set aside to allow flavours to meld.

Step 3
In a microwave-safe bowl or measuring cup, heat the cream until warm. Alternatively, heat cream in a small saucepan over medium heat until it just begins to steam; do not simmer.

Step 4
Gradually add the warm cream while carefully stirring with the whisk until the mixture is creamy and smooth.

Step 5
Place the prepared crust onto a rimmed baking sheet. Pour the warm pumpkin mixture into the prepared crust.

Step 6
Place baking sheet into the preheated oven for 10 minutes at 450°F (232°C). Rotate pie and lower the oven temperature to 350°F (177°C) and continue to bake for about 45 minutes. The surface of the pie should be set, and the centre should have a slight jiggle when gently nudged.

Step 7
Carefully remove pie from the oven and place it onto a wire cooling rack to cool completely, and filling is set; about 2 to 3 hours. Place the cooled pie into the fridge to chill and firm up; this will make it easier to slice.

Slice with a sharp chef’s knife. If not serving immediately or if there are leftovers, wrap the pie well and place in the fridge for up to 5 days.

Chef's Tips

*For a traditional pumpkin pie, switch out the graham cracker crust and use the recipe for “Pie Crust”.

*With a mortar and pestle, crush 2 to 3 cardamom pods. Remove and discard the green husks. Finely crush the cardamom seeds. Use the amount needed in the recipe. If using pre-ground cardamom, you may need to add ⅛ teaspoon, as the flavour is usually not as pronounced.

*Strain and blot any excess liquid if using homemade pumpkin pie puree.

*Do not substitute canned pumpkin pie filling for the pumpkin pie puree. Pumpkin pie filling has added sugar and spices in it.

*For added depth, switch out the vanilla extract for bourbon, whisky, brandy, or dark rum.

*If half & half (10% cream) is unavailable, substitute with whole milk, heavy cream, evaporated milk, or even eggnog for a festive twist.

*Redpath® Dark Brown Sugar can be substituted for the Redpath® Golden Yellow Sugar; note that the resulting pie will have a stronger undertone of caramel, and the colour of the filling will be darker.

*Pumpkin pie can be served at room temperature or cold. Garnish with whipped cream and a grating of nutmeg or a sprinkle of cinnamon.