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Slice of pumpkin pie with a dollop of whipped cream on top

Classic Pumpkin Pie Recipe

A carefully selected blend of spices and a touch of maple syrup make this decadent pumpkin pie perfect for any occasion.
Course Dessert
Cuisine Canadian
Keyword pie, pumpkin pie
Servings 8
My Island Bistro Kitchen Barbara99


Pastry for 9½” - 10” pie:

  • cups all-purpose flour (or gluten-free 1-to-1 baking flour, if required)
  • ½ tsp salt
  • tsp granulated sugar
  • ¼ cup butter
  • ¼ cup lard
  • 1 large egg, beaten
  • ¾ tsp white vinegar
  • Enough ice-cold water to equal 2/3 cup when combined with the beaten egg and vinegar


  • 2 large eggs
  • 1 large egg yolk
  • ½ cup brown sugar, firmly packed
  • ¼ cup granulated sugar
  • cups pure pumpkin purée (NOT pumpkin pie filling)
  • 1 1/8 cups evaporated milk
  • 2 tbsp pure maple syrup
  • tsp cornstarch
  • ¼ tsp salt
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ¼ tsp ginger
  • 1/8 tsp cloves
  • 1/8 tsp mace (optional)
  • 1/16 tsp cardamom (optional)


  1. For Pastry: In medium-sized bowl, whisk the flour, salt, and sugar together. Cut the butter and lard into small chunks and add to the flour. Toss to coat the fats with the flour mixture. With a wire pastry cutter, cut the butter and lard into the flour until the fats resemble the size of large peas.
  2. In a measuring cup, whisk the egg and vinegar together. Add enough ice-cold water to measure 2/3 cup. Add the egg-vinegar-water mixture to the flour, small amounts at a time, and mix with a fork. Add only enough liquid mixture that the dough clings together and can be formed into a ball. Note that the entire 2/3 cup of liquid may not be needed. Do not overwork dough or it will become tough.
  3. Form dough into disk shape and place in the refrigerator for about 25-30 minutes to chill. Remove disk from the refrigerator and, on lightly floured surface, roll pastry to desired thickness, generally between 1/16”and 1/8” thick. Transfer pastry into a deep 9½” - 10” diameter pie plate that has been lightly sprayed with cooking spray or very lightly greased and has the capacity to hold 4 cups of liquid filling. Trim excess dough and finish pastry edges as desired. In order to reduce pastry shrinkage during baking, place pie shell in refrigerator for approximately 20-25 minutes to chill.

  4. While pie shell is chilling, position oven rack in lower third of oven and preheat oven to 375°F. Prepare the filling as follows.
  5. For Filling: In small bowl, combine the cornstarch, salt, and spices together until well mixed.
  6. In bowl of stand mixer fitted with whisk attachment, lightly beat the whole eggs and egg yolk together at medium speed. Add the sugars and mix just until combined. With mixer set to medium-low speed, whisk in the pumpkin purée and cornstarch and spice mixture followed by the milk and maple syrup. Ensure that all ingredients are well incorporated, stopping to scrape sides and bottom of bowl as needed.
  7. Remove pie shell from refrigerator and place on foil-lined rimmed cookie sheet or pizza pan. Pour the filling into the chilled pie shell. Transfer pie to oven and bake for 10 minutes at 375°F before reducing oven temperature to 350°F. Bake pie for 55-60 minutes or until set and a knife inserted in pie center comes out clean. Transfer pie to wire rack to cool completely then refrigerate for at least two hours before serving. Add a dollop of whipped cream and a sprinkle of cinnamon, if desired.

Recipe Notes

Yield:  Apx. 8 slices