A fabulous pumpkin pie is a combination of a crisp flaky crust and smooth, creamy custard. For guaranteed success, quick-chill and pre-bake the crust at a high temperature before adding the pumpkin custard and baking the pie at a lower temperature.

This smooth, creamy fall favourite dessert becomes a knockout with our special decorative flourish. 

Perfect pumpkin purée
When choosing a cooking pumpkin, look for sugar pumpkins. These little gourds are firmer and sweeter than those grown for jack-o'-lanterns. The roasting time will vary depending on the size and age of the pumpkin or squash.

Halve and seed pumpkin or squash. Prick skin all over with fork. Roast, cut side down, on rack on foil-lined baking sheet in 350°F (180°C) oven until flesh is browned and tender, 60 to 75 minutes. Let cool. Scoop out flesh and puree in food processor. Refrigerate in airtight container for up to 48 hours or freeze for up to 3 weeks.

2 lb (1 kg) sugar pumpkin yields about 1-3/4 cups (425 mL) purée.

2 lb (1 kg) butternut squash yields about 2-1/2 cups (625 mL) purée.

Ingredients:
Pastry for 9-inch (23 cm) single-crust pie

Filling:
2 eggs
1-1/2 cups (375 mL) cooked pumpkin puree
1 cup (250 mL) packed dark brown sugar
3/4 cup (175 mL) light cream
1 tsp (5 mL) cinnamon
1/2 tsp (2 mL) cloves
1/2 tsp (2 mL) ginger
1/2 tsp (2 mL) nutmeg
1/2 tsp (2 mL) salt
2 tbsp (25 mL) sour cream
1-1/2 tsp (7 mL) milk

Preparation:
On pastry cloth and using stockinette-covered rolling pin, roll out pastry and fit into 9-inch (23 cm) pie plate. Trim pastry, leaving 1-inch (2.5 cm) overhang; fold under and flute edge. With fork, prick shell all over. Place in freezer for 30 minutes.

Line pastry shell with foil or parchment paper; fill evenly with pie weights or dried beans. Bake on lowest rack in 400°F (200°C) oven for 10 minutes; remove weights and foil and bake for about 10 minutes longer or until pastry is set.

Filling:
Meanwhile, in large bowl, beat eggs lightly. Blend in pumpkin, sugar, light cream, cinnamon, cloves, ginger, nutmeg and salt, and pour into pastry shell.

Combine sour cream with milk; pour into funnel with narrow tube, blocking opening with finger. Remove finger and quickly drizzle mixture in spiral pattern over filling.

Beginning at centre, pull tip of knife shallowly through filling and sour cream mixture at 8 evenly spaced intervals. Beginning at outside, pull knife through middle of intervals toward centre to create web pattern.

Bake on lowest rack in 350°F (180°C) oven for about 1 hour or until filling is set and point of knife inserted into centre comes out clean. Let cool on rack. Serves 6 to 8.

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How to make our best Harvest Pumpkin Pie
Follow our step-by-step instructions to make this showstopping dessert, perfect for chilly fall dinners.

Step 1
On pastry cloth and using stockinette-covered rolling pin, roll out pastry and fit into 9-inch (23 cm) pie plate. Trim pastry, leaving 1-inch (2.5 cm) overhang; fold under and flute edge. With fork, prick shell all over. Place in freezer for 30 minutes.






Step 2
Line pastry shell with foil or parchment paper; fill evenly with pie weights or dried beans. Bake on lowest rack in 400ºF (200ºC) oven for 10 minutes; remove weights and foil and bake for about 10 minutes longer or until pastry is set.






Step 3
Filling: Meanwhile, in large bowl, beat eggs lightly. Blend in pumpkin, sugar, light cream, cinnamon, cloves, ginger, nutmeg and salt, and pour into pastry shell.








Step 4
Combine sour cream with milk; pour into funnel with narrow tube, blocking opening with finger. Remove finger and quickly drizzle mixture in spiral pattern over filling.








Step 5
Beginning at centre, pull tip of knife shallowly through filling and sour cream mixture at 8 evenly spaced intervals. Beginning at outside, pull knife through middle of intervals toward centre to create web pattern.







Step 6
Bake on lowest rack in 350°F (180°C) oven for about 1 hour or until filling is set and point of knife inserted into centre comes out clean. Let cool on rack.