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Pumpkin Pie

Ingredients

  • PIE CRUST
  • 1/2 recipe Crisco® No Fail Pie Crust, prepared
  • FILLING
  • 1 3/4 cups (425 mL) E.D. SMITH® Pure Pumpkin
  • 1 cup (250 mL) packed brown sugar
  • 2 eggs
  • 2 tbsp (30 mL) Robin Hood® Original All Purpose Flour
  • 1 tbsp (15 mL) Club House® Pumpkin Pie Spice
  • 1/4 tsp (2 mL) salt
  • 1 can (354 mL) Carnation® Regular or 2% Evaporated Milk

Directions

1. Preheat oven to 350°F (180°C).
2. CRISCO NO FAIL PIE CRUST: Prepare pie dough and transfer rolled pie crust into pie plate without stretching. Press into bottom and up sides of plate. Trim overhang and flute edges.
3. FILLING: Whisk together pumpkin, sugar, eggs, flour, spice and salt in large bowl until smooth and well combined; gradually whisk in evaporated milk. Fill pie shell with evaporated milk mixture.
4. Bake in preheated oven, on bottom rack for 60 to 70 minutes or until set. Cool on wire cooling rack.
TIP: Pie can be well covered in plastic wrap and refrigerated up to 3 days

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Related Recipes

Pumpkin Pie

Ingredients

  • PIE CRUST
  • 1/2 recipe Crisco® No Fail Pie Crust, prepared
  • FILLING
  • 1 3/4 cups (425 mL) E.D. SMITH® Pure Pumpkin
  • 1 cup (250 mL) packed brown sugar
  • 2 eggs
  • 2 tbsp (30 mL) Robin Hood® Original All Purpose Flour
  • 1 tbsp (15 mL) Club House® Pumpkin Pie Spice
  • 1/4 tsp (2 mL) salt
  • 1 can (354 mL) Carnation® Regular or 2% Evaporated Milk

Directions

1. Preheat oven to 350°F (180°C).
2. CRISCO NO FAIL PIE CRUST: Prepare pie dough and transfer rolled pie crust into pie plate without stretching. Press into bottom and up sides of plate. Trim overhang and flute edges.
3. FILLING: Whisk together pumpkin, sugar, eggs, flour, spice and salt in large bowl until smooth and well combined; gradually whisk in evaporated milk. Fill pie shell with evaporated milk mixture.
4. Bake in preheated oven, on bottom rack for 60 to 70 minutes or until set. Cool on wire cooling rack.
TIP: Pie can be well covered in plastic wrap and refrigerated up to 3 days