Not Your Grandma's Pumpkin Pie



·      3 extra-large eggs

·      2 cups canned pumpkin (not pumpkin pie filling, because that’s what we’re making!)

·      1 ¼ cup evaporated milk

·      2 tbsp bourbon

·      ¼ to ½ cup granulated sugar

·      ½ cup dark brown sugar

·      1 tbsp flour

·      ¾ tsp salt

·      1 generous tsp ground ginger

·      2 tsp cinnamon

·      ½ generous tsp nutmeg


·      3 cups flour

·      1 ½ tbsp dark brown sugar

·      1 tsp cinnamon

·      ½ tsp nutmeg

·      ½ tsp ground ginger

·      1 ½ sticks cold salted butter

·      1/3 cup cold vegetable shortening

·      ½ cup cold water

Whipped cream:

·      ½ cup cold cream cheese

·      ¾ cup-1 cup cold heavy whipping cream

·      1 tbsp maple syrup (adjust to desired sweetness)

Candied Pecans:

·      1 cup pecans

·      2 tbsp dark brown sugar

·      2 tsp water

·      ¼ tsp kosher salt

·      sprinkle of cinnamon



In a large bowl, whisk the eggs very well with the pumpkin puree, evaporated milk and bourbon. Set aside. Next, in a medium sized bowl, whisk together the sugars, flour, salt, cinnamon, ginger and nutmeg. Add your dry ingredients to the wet ingredients and whisk until thoroughly combined. Let the filling sit in the fridge for at least 4 hours, but preferably overnight. This will enhance the flavour.


In a food processor, pulse the flour, brown sugar, cinnamon, nutmeg and ground ginger until well combined. Next, place your cold butter and shortening into the food processor. Pulse until the butter and shortening are the size of peas. Then, stream the cold water down the feeding tube until the mixture forms a dough ball. Divide the dough in two and refrigerate until you are ready to use it. This makes enough crust for two pies, so you can freeze half for the next time you make a pie.

Candied pecans:

In a small bowl, combine the sugar, water, salt and cinnamon. Set aside. Over medium heat, toast pecans in a dry pan for about 2-3 minutes or until you can smell a nice and nutty aroma. Add the sugar-water mixture to the nuts and toss to combine. After about 15 seconds all of the pecans should be coated. Immediately place the pecans on a silicone mat or parchment paper and let cool until ready to use. These nuts also make for a great snack!

Whipped Cream:

Place whipped cream, cream cheese and maple syrup in a bowl. Whip at high speed until you have achieved stiff peaks. Place in piping bad fitted with a star tip and set aside until ready to use.

To make pie: 

Preheat oven to 400 degrees. Next, take your pie dough out of the fridge and roll out thinly on a floured surface (about 1/8 of an inch). Place into your tart pan (I used Jamie Oliver’s 10 inch, deep tart tin) and then, using a fork, poke little holes on the dough so that it doesn’t puff up. Freeze the dough until it is rock solid before baking to make sure it doesn’t shrink in the oven. Blind bake the crust by laying out a piece of parchment paper, then using rice or beans to weigh the paper down. Bake for about 10-15 minutes. This technique is used to ensure that you don’t have a soggy crust. Remove from oven then pour filling into the shell. Bake for about 30 minutes or until the outside is set and the inside is slightly wobbly. It will continue to set once you let it cool on the counter to room temperature.


Place cooled pie onto serving dish of choice. I used a glass cake stand. Then, pipe whipped cream any which way you like and top with candied pecans. This is optional, but with some of the extra crust, you can use a maple leaf shaped cookie cutter to make cute decorations. Sprinkle with a bit of cinnamon and voilà! You have now made the best pumpkin pie ever!