Chef’s Corner: Pumpkin Pie with Pastry Cream

Everywhere you look this time of year it’s pumpkin spice this and pumpkin pie flavoured that. Why not just go with the real thing – creamy, spicy, satisfying pumpkin pie.

Pumpkin Pie 


Group A:

  • 5ml Ginger
  • 5ml Cinnamon
  • 2ml Nutmeg
  • 1ml Cloves (ground)
  • 65ml Hot water
  • 2.5ml Vanilla

Group B:

  • 2 Eggs
  • 140g Brown sugar
  • 2ml Salt
  • 195ml Evaporated milk
  • 35ml Orange juice
  • 325g Canned Pumpkin
  • Zest of ½ orange

Group C:  1 pie shell – homemade or your favourite pre-made brand


  • Preheat oven to 350°F
  • Combine A and mix well
  • Add A to B and mix well
  • Prick pie shells and pre-bake for 5 minutes, then fill and bake at 350°F until brown and set – about 30 minutes. Check pies and if browning too quickly drop temperature to 325°F.

Pastry Cream (Yield: 450 ml)

Group A:

  • 315 ml Milk
  • 50g Sugar
  • Pinch Salt

Group B:

  • 25g Cornstarch
  • 40ml Cold milk

Group C:

  • 2 Egg yolks

Group D:

  • 10g Unsalted butter (soft)
  • 2.5ml Vanilla or other
  • flavouring as desired


  • Scald A
  • Combine B to dissolve starch and set aside
  • Add B to A slowly, stirring constantly
  • Cook on low heat 5 – 8 minutes until no starch taste remains
  • Temper C with the hot mixture and add into the cream
  • Mix well and cook an additional five minutes.
  • Remove from heat. Blend in D. Cover with cling film right on top of the cream so no air gets in.

YIELD: One beautiful pie

Nik Seniors' ServicesNik Milonas, Executive Chef at The Cridge Village Seniors Centre, is a Certified Chef de Cuisine.

Nik believes that “cooking is the best gift you can give. I believe in serving people fresh food grown as close to home as possible as it provides the best taste and nutrition.”