Maisie’s Pumpkin Pie

Pie Pic.
*Pumpkin Pies taste better when you use freshly roasted pumpkin. Choose the small orange ones that weigh about 1.5 pounds each

*Prepare the pie shell, and put it in the freezer while making the filling.


Pastry for Single-Crust Pie:

2 ⅓ cups all-purpose flour

1 teaspoon salt

½  cup shortening

¼  cup cold butter

6 tablespoons cold water


2 ½ cups mashed, cooked pumpkin

1 (12 fluid ounce) can evaporated milk

2 eggs, beaten

¾  cup packed brown sugar

2 tablespoons of molasses

1 teaspoon ground cinnamon

½  teaspoon ground ginger

½  teaspoon ground nutmeg

½  teaspoon salt


Preheat oven to 375°F (190 °C).

  1. Put washed pumpkin on a cookie sheet and roast for about 1 hour, let cool. Cut in half, discard all the seeds and scoop soft pulp off the skin into a small bowl
  2. Prepare pie crust by mixing together the flour and salt. Cut shortening and butter into flour (use a food processor if you have one).
  3. Add cold water 1 tablespoon at a time (you may need only 4 tablespoons, or up to the 6 tablespoons). Pulse until the dough holds together and knead into a ball (quickly you want to handle as little as possible).
  4. With lightly floured hands on a lightly floured board roll dough out to about 1/8 inch thickness.
  5. With a sharp knife, cut dough 1 1/2 inch larger than the upside-down 9- to 10-inch pie pan. Gently roll the dough around the rolling pin and transfer it right-side up onto the pie pan.
  6. Unroll, easing dough into the bottom of the pie pan. Crimp the edges of the pie crust with a fork or by pinching into a design.
  7. Place in the freezer while you prepare the filling.
  8. Mash the pumpkin pulp with a potato masher or an immersion blender until thick and smooth. Add evaporated milk, eggs, brown sugar, molasses, cinnamon, ginger, nutmeg and salt and blend well.
  9. Pour into a prepared crust. Bake 50 minutes or until when a knife is inserted 1 inch from the edge it comes out clean.
  10. Chill well, overnight if possible and serve with a dollop of whipped cream and I like to add a zest of orange rind.

**Note people who tell you they hate pumpkin pies will eat multiple slices of this one, and then ask for the recipe. That’s why I am sharing it here.

Here you go Mesha-Enjoy!!

Published by maisievanriel

Welcome to my website. My name is Maisie Vanriel and I am a Registered Dietitian. I am a graduate of The University of Toronto with an Honours Bachelor of Science degree in Food and Nutritional Science and a Diploma in Food Safety from the Guelph Food Technology Centre. I realized a few years ago that some of the best times I have had in my career as a Dietitian have been those times when I was writing. For many years I was part of the Editorial Advisory Board of Diabetes Dialogue Magazine (The Canadian Diabetes Association) which afforded me the opportunity to write articles and editorials on diabetes. I contributed to the first Ontario Healthy Eating Manual and recently reviewed the lesson plans in the updated version launched this March 2012. In May of 2011, I won the Toronto Star’s MoneyVille section Next Blogger’s contest beating out 265 other contestants for the chance to write on nutrition and sensible shopping. My winning Blog was entitled: 5 things your grocery store won’t tell you. Writing is one of my favourite ways of communicating and like cooking it relaxes me; so in some ways your allowing me to communicate with you will contribute to my health and I hope in return I can contribute to your health and wellbeing. The inspiration for this website is my grandmother who lived 97 years and enjoyed excellent health for almost all of those 97 years. She believed in healing power of herbs, a plant-based diet and in paying attention to the type of fuel (food) that she put in her body. So my postings will be less about the constant stream of research and studies around what and how to eat and more about reminding us that we have always known how to eat. We just need to get back in tune with our bodies and focus on providing it with the best possible fuel, quality foods.

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