Sugar Pumpkin Pie Recipe

Chef Matthias Conradi of Vancouver Island's Sooke Harbour House created this mouth-watering fall dessert with fresh pumpkin, but home cooks could use canned.


Graham Crust
1-1/4 cup graham crumbs
1⁄4 cup sugar
7 tbsp melted butter, unsalted

Pie Filling
1⁄2 cup whipping (35%) cream
1⁄2 cup sweetened condensed milk
2 large or 3 small eggs
3-1⁄2 tbsp white sugar
3-1⁄2 tbsp brown sugar
1⁄4 tsp salt
2 cups canned pumpkin purée
Allspice and nutmeg to taste


Step 1: Preheat oven to 375°F and grease a 9″ pie pan.

Step 2: To make crust, mix together graham crumbs, sugar and melted butter. Press a layer of mixture into pan and bake 5 minutes.

Step 3: To make pie, lower oven temperature to 350°F.

Step 4: Bring cream and milk to a boil in saucepan over medium heat.

Step 5: Beat eggs with sugars and salt until creamy. Add pumpkin pure?e and spices and stir. Add warmed cream mixture, stir, then pour into crust. Bake 50-60 minutes until firm to the touch. Chill for several hours before cutting.

Makes one 9″ pie