Perfectly Simple Pumpkin Pie

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A holiday favourite around many homes, pumpkin pie has a scent that reminds us of cold days with the family spent huddled around a table with enough food to feed an army. If you’re adventurous, try roasting your own pumpkin for the filling.


    30 ml / 2 tbsp Mirage Margarine, melted
    500 ml / 2 cups Canned pumpkin purée
    175 ml / ¾ cup Dark brown sugar
    3 Eggs
    185 ml / 1⅓ cups 35% Cream
    2.5 ml / ½ tsp Cinnamon, ground
    1 ml / ¼ tsp Nutmeg, ground
    30 ml / 2 tbsp Spiced rum
    Pinch Salt
    1 Recipe Flaky Pie Dough


  1. Pre-heat the oven to 400°F (215°C)
  2. On a lightly floured surface, roll out the dough to just under ¼-inch thick. Dust the bottom of a 9-inch pie plate with flour and line with dough. Trim off any overhang. Chill for 30 minutes.
  3. Meanwhile, prepare the pumpkin filling. Whisk together the pumpkin, brown sugar, melted Mirage Margarine, spices, and salt.
  4. Whisk in the eggs. Whisk in the whipping cream. Finish by whisking in the spiced rum. Pour the filling into the chilled pie shell.

  5. Bake for 10 minutes at 400°F (215°C). Lower the temperature to 350°F (175°C) and bake for 20 to 30 minutes, until the filling puffs slightly around edges, but still has a bit of jiggle in center. Allow the pie to cool completely at room temperature before wrapping in plastic and chilling in the refrigerator.
  6. Serve with spiced whipped cream or vanilla ice cream.


  • To serve pumpkin pie warm, it is recommended to bake and chill completely, then re-warm in a 300°F (160°C) oven for 15 minutes before slicing.
  • If you don’t like spiced rum, replace it with the same measure of vanilla extract.

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