Classic Pumpkin Pie (The Best)
Classic Pumpkin Pie (The Best)
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Classic Pumpkin Pie (The Best)

25 MIN
40 MIN
30 MIN






  1. In a food processor, combine the flour, sugar and salt. Add the butter and pulse until the mixture forms coarse crumbs. Add the yogurt and pulse until the dough begins to form. Remove from the food processor and shape it into a disc. Cover with plastic wrap and refrigerate for 30 minutes.
  2. With the rack in the lowest position, preheat the oven to 375°F (190°C).
  3. On a lightly floured surface, roll out the dough. Line into a 9-inch (23 cm) pie plate. Trim the excess dough to ½ inch (1 cm) from the edge of the pie plate. Fold the edge of the dough over to form a double crust. Scallop the edge. Set aside.


  1. In a bowl, combine the cornstarch and spices. Whisk in the eggs. Whisk in the pumpkin purée and sweetened condensed milk. Stir until smooth, then pour into the pie crust.
  2. Bake for 35 to 40 minutes or until the filling is set in the centre. Let cool completely on a wire rack.
  3. In a bowl, whip the heavy cream with the sugar until stiff peaks form. Serve the pie with a dollop of whipped cream or using a pastry bag fitted with a star tip, pipe the whipped cream along the outer edge of the pie.


To our surprise, canned pumpkin produced superior results than the homemade puréed version. Its smooth texture is silky, nearly creamy, while the made-from-scratch attempt was too watery (the moisture separated from the flesh).


  1. Made mini pies with fresh puréed pumpkin & turned out great. Easy & delicious.

  2. Easy and delicious. Love this recipe.

  3. Super easy to make and amazingly delicious.

  4. I made this tonight and LOVED IT. Best pumpkin pie is right! I didn't realize I was out of plain yogurt so I used full fat sour cream instead. Otherwise made exactly as written and it was incredible.

  5. Made this for a family gathering. Everyone loved it and requested it for the next get together. Doubled the filling and made it a deep dish pie...extra cooking time required. Kept checking til the centre was set as recipe indicates. Used a pie crust protector to prevent over browning. Awesome!

  6. The crust for this pie is easy and one of the best I have ever made. Unfortunately, the sweetened condensed milk is too sweet for this recipe. It just overwhelms the pumpkin and spice flavours.

  7. Especially awesome using fresh pureed it just a leg up on the canned...many thanks! :)

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Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.