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Photo for - Gay Lea Pumpkin Pie

Gay Lea Pumpkin Pie

Celebrate Thanksgiving with the perfect dessert to end the perfect meal.

  • Yields: 10 to 12
  • Preparation: 165 minutes

Ingredients

Flaky pastry

  • 1 1/3 cups (425 mL) all purpose flour
  • 1/4 tsp (1mL) salt
  • 1/2 cup (125mL) GAY LEA - Unsalted Butter, cold and cut into pieces
  • 3 tbsp (45mL) ice water
  • 2 tsp (10mL) cider vinegar

Filling

  • 14 oz (398mL) puréed pumpkin, (NOT pumpkin pie filling)
  • 2/3 cup (150mL) light brown sugar, packed
  • 1 tsp (5mL) ground cinnamon
  • 1/2 tsp (2mL) ground ginger
  • 1 pinch ground clove
  • 1 pinch ground nutmeg
  • 1 pinch salt
  • 2 eggs
  • 2/3 cup (150mL) 18% cream
  • 1/2 cup (125mL) GAY LEA - Regular Sour Cream
  • 1/2 cup (125mL) GAY LEA - Regular Whipped Cream, (garnish)

Instructions

Flaky pastry
  1. In food processor, pulse together flour and salt to aerate. Using a pastry cutter or 2 knives, cut in butter until mixture resembles coarse meal with a few larger pieces about the size of peas.
  2. In a separate bowl, stir together ice water and vinegar. Add water mixture to food processor bowl; pulse briefly, adding up to 1 tbsp (15 mL) more water if mixture looks too dry. Pulse until mixture is thoroughly moistened but has not formed into a ball. Turn mixture out onto work surface. Knead lightly to bring together into a ball; flatten into disc. Cover in plastic wrap. Refrigerate for at least 1 hour or for up to 3 days.
  3. Roll out pastry and fit into 9” (23 cm) pie plate. Trim pastry, leaving 1” (2.5 cm) overhang; fold overhang under and flute edge if desired. With fork, prick shell all over; cover with foil or parchment paper. Cover foil evenly with dried beans. Bake on lowest rack at 400°F (200°C) for 15 minutes. Lift out dried beans; bake for another 10 minutes or until pastry is browned.
Filling
  1. In large bowl, whisk together pumpkin purée, brown sugar, cinnamon, ginger, cloves, nutmeg and salt. In separate bowl, whisk together eggs, cream and sour cream; slowly fold into pumpkin mixture until well blended. Pour into baked pie shell.
  2. Bake on lowest rack at 350°F (180°C) for about 1 hour or until toothpick inserted in centre comes out clean. Let cool on rack.
  3. Decorate edges of pie with whipped cream.
Photo of - Gay Lea Pumpkin Pie

Ingredients

Flaky pastry

  • 1 1/3 cups (425 mL) all purpose flour
  • 1/4 tsp (1mL) salt
  • 1/2 cup (125mL) GAY LEA - Unsalted Butter, cold and cut into pieces
  • 3 tbsp (45mL) ice water
  • 2 tsp (10mL) cider vinegar

Filling

  • 14 oz (398mL) puréed pumpkin, (NOT pumpkin pie filling)
  • 2/3 cup (150mL) light brown sugar, packed
  • 1 tsp (5mL) ground cinnamon
  • 1/2 tsp (2mL) ground ginger
  • 1 pinch ground clove
  • 1 pinch ground nutmeg
  • 1 pinch salt
  • 2 eggs
  • 2/3 cup (150mL) 18% cream
  • 1/2 cup (125mL) GAY LEA - Regular Sour Cream
  • 1/2 cup (125mL) GAY LEA - Regular Whipped Cream, (garnish)