Quickest-Fix Pumpkin Pie
17
- Prep Time25 min
- Total Time1 h 15 min
- Makes12 to 16 servings
PRODUCED BY SUN NGO. PHOTO, CHRISTIE VUONG. FOOD STYLING, MICHELLE RABIN. PROP STYLING, NICOLE BILLARK.
This year, we’re taking a shortcut to Thanksgiving dessert by pouring our homemade pumpkin filling into a store-bought crust.
Ingredients
2 9-in. frozen pie shells
1 375-mL can pumpkin purée
6 large eggs
1 cup 35% cream
2/3 cup lightly packed brown sugar
2/3 cup granulated sugar
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp ground ginger
1/4 tsp allspice
Whipped cream
Praline nuts, such as PC Praline Nut Mix
Instructions
Remove pie shells from freezer to thaw completely. Position rack in centre of oven, then preheat to 400F.
Whirl pumpkin purée in a food processor along with eggs, cream, sugars and spices until combined. Strain through a sieve into a medium bowl. Set aside until ready to use.
Divide pumpkin filling between thawed pie shells. Bake until filling is slightly jiggly in the centre, 45 to 50 min. Let cool completely, about 2 hrs.
Cut pie into wedges and serve with whipped cream and praline nuts.
Looking for a fancier from-scratch version? Try our traditional pumpkin pie recipe.
Want to actually enjoy Thanksgiving this year? You'll love our mostly make-ahead Thanksgiving feast.
Find our absolute best Thanksgiving recipes, from starters to dessert.
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