Simple Pumpkin Pie

Prep Time: 20 min
Total Time: 1 hr 5 min
Servings: 8

A traditional favourite becomes fuss-free with Pillsbury™ ready-made pie crust!


  • 1/2 package Pillsbury™ refrigerated Pie Crusts
  • 2 eggs
  • 1/2 cup (125 mL) sugar
  • 1 tsp (5 mL) cinnamon
  • 1/2 tsp (2 mL) ground ginger
  • 1/4 tsp (1mL) salt
  • 1/8 tsp (0.5 mL) ground cloves
  • 1 can (14 floz/398 mL) pumpkin puree (not pie filling)
  • 1 can (385 mL) evaporated milk
  • 3/4 cup (175 mL) whipping cream (optional)
  • 2 tbsp (25 mL) sugar (optional)


  1. Heat oven to 425°F (220°C). Prepare pie crust according to package directions for One Crust Pie using 9" (23 cm) pie plate.
  2. In large bowl, beat eggs slightly with wire whisk or hand beater. Beat in 1/2 cup (125 mL) sugar, the cinnamon, salt, ginger, cloves, pumpkin and milk.
  3. To prevent spilling, place pastry-lined pie plate on oven rack before adding filling. Carefully pour pumpkin filling into pie plate. Bake 15 minutes.
  4. Reduce oven temperature to 350°F (180°C) Bake about 45 minutes longer or until knife inserted in center comes out clean. Place pie on cooling rack. Cool completely, about 2 hours.
  5. If desired, in chilled medium bowl, beat whipping cream and 2 tbsp (25 mL) sugar with electric mixer on high speed until stiff peaks form. Serve pie with whipped cream. Store whipped cream in refrigerator.
  6. Cover and refrigerate any leftover pie.

Expert Tips

  • There's no last minute fuss and muss when you freeze spoonfuls of whipped cream to use later. Just drop whipped cream by 8 spoonfuls onto waxed paper-lined cookie sheet. Freeze uncovered at least 2 hours. Then, place frozen mounds of whipped cream in a freezer container. Cover tightly and freeze no longer than 2 months. When you're ready to use, simply place the frozen mounds directly onto the pie — it thaws very quickly.