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Pumpkin Pie


1 Cool&Simple All Butter Shortcrust Pastry Rounds

• 796mL canned pumpkin puree

•60mL (¼ cup) maple syrup

• 60mL (¼ cup) cane sugar or brown sugar

• 80mL (1/3 cup) milk or unsweetened vegetable milk

• 15mL (1 tablespoon) vegetable oil

• 40mL (2 ½ tablespoons) cornstarch

• 10mL (2 tsp) pumpkin spice blend (or a mixture of cinnamon, nutmeg, clove and ginger)

• 1mL (¼ tsp) salt


1. Defrost shortcrust pastry beforehand according to package directions.

2. Preheat the oven to 350F and place the rack at the bottom of the oven.

3. Line a 12-inch pie dish with the pastry crust and pinch the edges to form the crust. Set aside in the refrigerator.

4. In a blender, place all the other ingredients and reduce to a smooth puree.

5. Pour the pumpkin filling into the pie shell and smooth the top with a spatula or spoon.

6. Bake for 60-65 minutes or until crust is golden brown. The filling will be cracked and not quite taken.

7. Let cool to room temperature, then refrigerate for at least 4-6 hours to let it set.

8. Serve with a scoop of vanilla ice cream or a spoonful of vanilla bean whipped cream.

9. Bon appétit!

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