Pumpkin Pie

Even though many of my page views come from the US, I’m Canadian and celebrating Thanksgiving this weekend!

One of my favourite parts of Thanksgiving has always been pumpkin pie – and my mum’s is one of the best!



2 eggs

½ cup of pure maple

1 cup of sour cream

2 cups of pumpkin
pie filling

1 teaspoon of
vanilla extract

1 teaspoon of
ground cinnamon

½ teaspoon of

½ teaspoon of salt

2 tablespoons of
plain flour

Pie Crust:

6 oz of flour

1 ½ oz of butter

1 ½ oz of crisco

3 tablespoons of

*Do not add water all at once


Preheat the oven to 375°F


In a large bowl, beat the eggs with the maple syrup.

Add the remaining ingredients to the egg and maple syrup.

Pie Crust:

Rub butter/crisco into the flour using a pastry cutter/blender.

When a crumbly consistency, add the water, a little bit at a time until the mixture holds together.

3 tablespoons is an approximation, it may be a little less!

Once, it is holding together, roll it out until it is the thickness of a thin crust pizza or about 1/8 inch thick.

Place the crust into a greased 9-inch pie pan. Fit the crust to the pie pan, pushing down into the bottom of the pie pan, making sure it all fits. Take a knife and cut off the edges of the pie crust that if hanging over the pie pan.

If you want to add a little decorative piece in the middle like the leaf in the middle of mine, use excess pie crust dough, and place in the middle of the filling before baking.

Bake for approximately 40-45 minutes, or until the filling looks like cooked, and is not browning.

Let cool and serve with whipped cream.

Print the recipe card here.

 Enjoy, and Happy Thanksgiving Everyone!


Leave a Reply

Your email address will not be published.

What I’ve Been Up To Lately

75   1366
71   2568
133   4142
47   1322
46   1267

Follow on Instagram