Mom's Pumpkin Pie

Puréed pumpkin or squash can be used in this classic holiday pie.
  • Prep time 20 mins
  • Cook time 40 mins
  • Yields 6
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  • Recipe Submitted By Anita Stewart


  • 1 1/2 cups (375 mL) puréed pumpkin or squash
  • 3/4 cup (175 mL) granulated sugar
  • 1 tsp. (5 mL) cinnamon
  • 1/2 tsp. (2 mL) ground ginger
  • 3 eggs
  • 1 1/2 cups (375 mL) whole (homo) milk
  • 2 Tbsp (30 mL) melted butter
  • 1 unbaked 9" (23 cm) pie shell
  • whipped cream


  • measuring cups and spoons
  • large bowl
  • whisk


  1. Preheat oven to 350° F (180° C).
  2. In a large bowl, whisk together the pumpkin, sugar, cinnamon, ginger and eggs until thoroughly combined.
  3. Whisk in milk and melted butter.
  4. Pour into the unbaked pie shell.
  5. Bake in preheated oven until the centre is set, about 35–40 minutes

Serve at room temperature with lightly sweetened whipped cream. Refrigerate any leftovers.

Recipe from Anita Stewart's CANADA: The Foods, the Recipes, the Stories.

Anita says: “While you can used tinned puréed pumpkin for this recipe, the wonderful squash that can be found all autumn long at our farmers’ markets are also fabulous in this pie.  Simply steam or bake them, scoop out the flesh and purée or mash it.  Any leftover can be frozen for use as a vegetable or for another batch of this delicious pie.  This is my mother’s recipe and I’ve not tasted better.  Mind you, I am a tad biased.”

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