September 13th, 2016

// Carnation Classic Pumpkin Pie

Thanksgiving may be a holiday that we share with our neighbours to the south, but the way we celebrate it is all our own.  We don’t give thanks in November (October’s where it’s at!) and it’s not all about football, turkey pardoning and parades with Canadians. We simply like good friends, good family, and good food.

So if you are looking for a new pumpkin pie recipe. I suggest to give this Carnation Classic Pumpkin Pie a try! You can substitute any of the ingredients you want if you want to give it a healthy twist! For more information about Carnation or recipes visit their website:

Pumpkin Pie

Carnation Classic Pumpkin Pie

Makes: 8 servings


• 1 can (354 mL) Carnation regular or 2% evaporated milk

• 1 pastry for 10-inch (25 cm) single-crust pie

• 1 3/4 cups (425 mL) pumpkin pureé

• 1 cup (250 mL) packed brown sugar

• 2 eggs

• 2 tbsp (30 mL) Robin Hood original all-purpose flour

• 1 tsp (5 mL) cinnamon

• 1/2 tsp (2mL) ground ginger

• 1/2 tsp (2mL) ground nutmeg

• 1/4 (1 mL) ground cloves

• 1/2 tsp (2 mL) salt


1. Preheat oven to 350°F (180°C). On floured surface, roll out pastry to 1/8-inch (3 mm) thickness.

2. Fit pastry into 10-inch (25 cm) pie plate; press into bottom and up sides of plate. Trim overhang and flute edges.

3. Whisk together pumpkin purée, sugar, eggs, flour, spices, and salt in large bowl until smooth and well combined; gradually whisk in evaporated milk. Fill pie shell with evaporated milk mixture. Bake in bottom third of oven for 60 to 70 minutes or until set. Let cool completely on rack.

Tip: Pies can be covered with plastic wrap and refrigerated up to 3 days or frozen up to 1 month.


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