• Preparation Time 20 minutes, plus chilling time
  • Baking Time 70 minutes
  • Freezing Time not recommended
  • Makes 12 servings
  • Freezing Not Recommended

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Ingredients

  • Crust
  • 1 1/3 cups Robin Hood® Original All Purpose Flour
  • 1/2 tsp salt
  • 1/2 cup well-chilled Crisco® All Vegetable Shortening, cubed
  • 3 to 6 tbsp ice cold water
  • Pumpkin Pie Filling
  • 1 3/4 cups pure pumpkin puree
  • 1 cup packed brown sugar
  • 2 eggs
  • 2 tbsp Robin Hood® Original All Purpose Flour
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/2 tsp salt
  • 1 can Carnation® Regular, 2% or Fat Free Evaporated Milk
  • Crisp Topping
  • 1 cup Robin Hood® Oats
  • 3/4 cup Sugar In The Raw® Natural Turbinado Sugar
  • 3/4 cup roasted and salted pumpkin seeds
  • 2 tbsp Robin Hood® Original All Purpose Flour
  • 1/2 tsp ground cinnamon
  • 1/3 cup butter, melted
  • Pumpkin Brittle
  • 1 cup granulated sugar
  • 3 tbsp water
  • 1/2 cup roasted and salted pumpkin seeds
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp nutmeg

Serving Size: 12 servings

Directions

Serving Size: 12 servings

  • Pie Crust; combine flour and salt in mixing bowl. Cut chilled cubed shortening into flour mixture, using a pastry blender until mixture resembles coarse crumbs with some small pea-sized pieces remaining. Sprinkle half the maximum recommended amount of ice cold water over the flour mixture. Using a fork, stir and draw flour from bottom of bowl to the top, distributing moisture evenly into flour. Press chunks down to bottom of bowl with fork. Add more water by the tablespoon, until dough is moist enough to hold together when pressed together. Flatten dough into a 4” (10 cm) circle. Wrap in plastic wrap and chill 30 minutes or up to 2 days.
  • Preheat oven to 350°F (180°C). Roll dough on a lightly floured surface 2” (5 cm) larger than 9” (23 cm) pie plate. Transfer dough to pie plate. Press into bottom and up sides of plate. Trim overhang and flute edges.
  • Whisk together pumpkin puree, sugar, eggs, flour, spices and salt in large bowl until smooth and well combined. Gradually whisk in evaporated milk. Fill pie shell with evaporated milk mixture. Bake in preheated oven for 45 to 50 minutes or until top is firm to the touch.
  • Meanwhile, combine ingredients for crisp topping. Add reserved topping and bake for additional 15 to 20 minutes. Cool on wire cooling rack.
  • Pumpkin Brittle; line baking sheet with lightly buttered parchment paper. Combine sugar and water in a small saucepan. Cook on medium heat until sugar dissolves. Continue cooking, 5 to 8 minutes, or until mixture turns a caramel colour. Quickly stir in pumpkin seeds and spices. Carefully pour hot mixture onto prepared baking sheet. Let it cool and set. Break into long pieces and decorate top of pie.

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