Home‎ > ‎TFJ - Hospitality and Tourism‎ > ‎Recipes‎ > ‎Pie‎ > ‎

Pumpkin Pie

Yield: 1 pie, serves 8
This is a pretty simple recipe! It is right from the can of pumpkin-pie filling! The only thing I add to this recipe is a thin layer of mince meat filling over the bottom of the crust before pouring in the pumpkin-pie filling.


  • 2 eggs
  • 398ml (1/2 can of 796ml) Pumpkin Pure
  • 1 cup (250ml) packed brown sugar
  • 1 tsp (5ml) ground cinnamon
  • 1/2 tsp (2ml) ground nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp (1ml) salt
  • 3/4 cup (175ml) evaporated milk
  • 1 pie crust (see basic pastry recipe)
  • Mince meat filling (to taste) - optional

Preparation Procedure


  1. Prepare basic pastry recipe
  2. Weight pastry (or double plate it) and cook for 10 minutes.


  1. Pre-heat oven to 425 degrees Fahrenheit (220 degrees Celsius).
  2. Beat eggs in a medium sized bowl.
  3. Add pumpkin, sugar, cinnamon, nutmeg, ginger, and salt. Stir until well combined.
  4. Blend in evaporated milk.
  5. If you are going to add the mince meat layer, now is the time to add it. Spread a thin layer of mince meat on the bottom of the pie shell. Adjust to your taste.
  6. Pour filling into pie shell.
  7. bake for 15 minutes. 
  8. Reduce oven temperature to 350 degrees Farenheit (180 degrees Celsius) and continue baking for 30 to 35 minutes longer; or until knife inserted into centre comes out clean.