Cascade Kitchen: Pumpkin Pie

The Cascade Kitchen is a student-run food column that brings you budget-friendly recipes and cooking tips. Check back weekly for something new to try in the kitchen, or if you want to see your own recipe featured next, get started by reaching out to culture@ufvcascade.ca.

Is the fall season truly complete without pumpkin pie? Thanksgiving might be over in Canada, but that doesn’t mean you can’t pumpkin spice things up. Pumpkin pie in particular is shockingly easy to make: mix some pumpkin and spices together, pour into pie shells, and bake! And if you find one of those big, nearly 30 oz. cans of pumpkin, you can double the recipe and make four pies — enough to share with loved ones, bring to gatherings, or freeze for yourself. Where else are you going to find that kind of value? 

Ready in: 45 minutes. Makes: 2 pies

Ingredients

• 2 eggs
• 103 g (1/2 cup) packed brown sugar
• 70 g (1/3 cup) white sugar
• 2 g (1/2 tsp) salt
• 5 g (2 tsp) cinnamon
• 2.5 g (1 tsp) ground ginger
• 0.6 g (1/4 tsp) ground nutmeg
• 0.6 g (1/4 tsp) ground cloves
• 0.4 g (1/8 tsp) ground cardamom
• 1.3 g (1/2 tsp) lemon zest
• 425 g (15 oz) of canned pumpkin 
• 355 ml (12 oz) of canned evaporated milk
• Two pie crusts (each pie doesn’t need a top)

Tip: This can easily be made vegan with an egg replacer/flax egg and a can of coconut milk!

1. Preheat your oven to 425 F.
2. Mix all the dry ingredients and the eggs in a large bowl.
3. Add in the pumpkin and evaporated milk and mix. It’ll be quite liquidy, but don’t worry.
4. Pour into pie shells and bake at 425 F for 15 minutes (on the 2nd-to-top rack), then lower the temperature to 350 F and bake for another 30 minutes or so. If the crust is getting too brown, you can put strips of aluminum foil along the edges to keep them from overcooking.
5. When your pie has a slight jiggle in the middle and a knife or toothpick inserted in the centre comes out clean, it’s finished! Allow to sit and cool before serving. Enjoy!

This recipe was adapted from Elise Bauer’s on Simply Recipes

Image: Chandy Dancey

Chandy Dancey

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Chandy is a biology major/chemistry minor who's been a staff writer, Arts editor, and Managing Editor at The Cascade. She began writing in elementary school when she produced Tamagotchi fanfiction to show her peers at school -- she now lives in fear that this may have been her creative peak.

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