Sugar-Pumpkin Pie Recipe

I started making this family favourite when I was 9 years old. Thanksgiving and Christmas just aren’t the same without this from-scratch pie on our family’s table. Yes, I grow pumpkins specifically for this treat. You can, too.

Next spring, find a 10×10’ spot out in the garden (not the greenhouse) and buy some sugar pumpkin seeds or cinderella pumpkin seeds. Or try a heritage variety like Galeus d’Eysines and grow the most magnificent winter squash for pies!

Avoid Jack-O-Lantern pumpkins which are grown for size and thin walls and are very stringy. 

Pie pumpkins are grown for a thick wall, smooth puree and for flavour.

Scoop out the seeds and roast for 45-60 minutes at 350 degrees until soft, then scoop the pulp out and freeze in 1 ½ cup portions for easy use in this recipe for all your special occasions. 

Pumpkins are a winter squash so feel free to play with squash options. What you are making is essentially a custard with squash puree and those wonderful warm winter spices.

To top it off, pumpkin is wonderfully healthy! The whole plant is good for you, the flesh and the seeds and even the peel. It is rich in vitamin A, vitamin C and fibre. It is anti-inflammatory, anti-oxidant, good for your liver and it protects you against cardiovascular disease, diabetes and cancer.


  • 1 sugar pumpkin
  • 2 eggs
  • 1 cup brown sugar packed
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg freshly ground
  • 1/4 tsp ginger ground
  • 1/8 tsp allspice
  • 1/8 tsp cloves ground
  • 1/4 tsp salt
  • 3/4 cup skim evaporated milk


Pumpkin puree

  1. Cut a large sugar pumpkin (or buttercup squash) in half, remove seeds, and bake at 350 degrees for an hour or until it gets soft, scrape out the meat.
  2. Mash or puree until it’s smooth.
  3. Portion and freeze what you don’t use.

Pumpkin pie

  1. Preheat oven to 425 degrees.
  2. Beat eggs in a medium bowl until well-blended.
  3. Add 1 1/2 cups of pumpkin puree (freeze the rest in 1.5 cup baggies for later), brown sugar and all the spices (cinnamon to salt). Stir until it’s well-combined. Blend in evaporated milk.
  4. Pour filling into an unbaked pie shell. Delicately transfer the whole shebang into the hot oven.
  5. Bake 15 minutes at 425. Then reduce oven to 350 degrees and cook for an additional 30-35 minutes or until a toothpick inserted in the centre comes out clean.
  6. Let it cool before you cut into it, otherwise it won’t hold its shape.
  7. Serve with love and a dollop of whipped cream.