The Best Razzleberry Pie Recipe

The Best Razzleberry Pie Recipe

This is the Best Razzleberry Pie Recipe, a delicious blend of only the best berries, blueberries, raspberries and blackberries.  The sweetness and tartness of this mixed berry pie is an explosion of red and purple in your mouth.  Razzleberry Pie or Triple Berry Pie as it is often called, has also become very popular during the holidays as a colourful alternative to pumpkin!

The rich buttery pie crust, with that dreamy lattice top is so easy to make too, and I’ll show you how to make your very own Razzleberry Pie with a Lattice Topped Pie Crust, step by step!

 

You know when you really crave something sweet and nothing, but nothing will satisfy it? Not fruit, not something sugar free either.

We want the real deal!

Well I recently had such a craving for pie, and blueberry pie in particular.  Now I could have picked up a ready made pie from the local bakery, but that wasn’t going to cut it either.   I needed a homemade blueberry pie!

(This post contains affiliate links, at no cost to you.  You can read The Fine Print here!)

I knew I had some leftover frozen blueberries, but didn’t have quite enough for my recipe.   So when you don’t have enough blueberries, what do you do?

You improvise and add other berries to make a mixed berry pie or what’s known as a razzleberry pie!   So what is razzleberry pie?

Now the experts will tell you that a true razzleberry pie or triple berry pie has blueberries, raspberries and blackberries in it.   There are lots of recipes out there for mixed berry pie.

The Pioneer Woman has an amazing mixed berry pie.  There is even a famous razzleberry pie – Marie Callender’s Razzleberry Pie.  I’m sure it’s very good, but you and I like to bake from scratch, don’t we?

And we are on a quest for the perfect razzleberry pie recipe!

Now I’m not that fond of blackberries, so my version of razzleberry pie doesn’t include them.  But just in case you do, I’ve included blackberries as an option in the recipe below.

To be honest I didn’t even know there was such a thing as a razzleberry pie recipe!  I was shocked at all the recipes I found!

I remember a dear friend of the family, June always calling her raspberry pies, “razzleberry”.  She is such a sweet person, and loves to bake.  So when I was putting this recipe together I immediately thought of her and her razzleberry pies.

And I really wanted to bake a pie using my new secret weapon.

What’s that you ask?  It’s the Dough E-Z pastry rolling system.  I recorded a video so that you can see it in action!

Pretty amazing if you ask me, and the fact that I can roll out delicious and thin perfect pie crust without all the usual fuss and floury mess, has me sold on this product!

Check it out for yourself!  Click this link to order your very own Dough EZ Rolling System!

My homemade razzleberry pie recipe, is based on the Classic Blueberry Pie Recipe from one of my favorite cookbooks – A year of pies! By Ashley English.

This cookbook is so delightful and covers everything from making the pie crust to delicious pie recipes by season.

I used my favorite pie crust recipe – which is a combination of butter and shortening.  I always use this recipe because it makes enough for two – 2 crust pies.  That means I can freeze the balls of pastry dough that I don’t need and it’s such a time saver.

The next time you decide to make a pie, you’re all ready to go!  I’ve been teaching this method of pie baking for several years now.

Here are some comments from readers and students alike!

Excellent instructions, beautiful displays of how to create the art of pastry making, very clear voice and very tasty pies and pastries. A wonderful course to take! Lili F.

I feel much more confident about trying different pastry recipes! Karrie

I really enjoyed the course and the teacher is excellent.  Loved the recipes and her ideas for the crusts!  Thank you for the great class! Dianne E.

Now I haven’t taught an online pie baking course in a while but I’m wondering if that would be something that you would like? I love to share my pie baking secrets!   

Pie Lovers everywhere wait in anticipation for fall and the harvest, cause that’s when we make the most delicious pies!

Apple Pies, Butter Tarts and Pumpkin Pies.  Plus we’ll bake savory pies too, like my famous French Canadian Tourtiere!

For now though, let’s get back to this amazingly easy razzleberry pie recipe ok?

Don’t you just love the lattice pie crust?  And I’ll show you how to get that delicious golden glow too.

This razzleberry or triple berry pie packs a sweet punch in that deep purple goodness!  And the recipe is so easy, no pre-cooking the filling!

Just mix up the berries, sugar, lemon juice, and a  bit of corn starch.

So here’s what you need:

  • Blueberries (frozen)
  • Raspberries (frozen)
  • Blackberries (frozen, optional)
  • Sugar
  • Lemon juice
  • Lemon zest
  • Corn starch

Now for perfect flaky pie crust you will need these ingredients:

  • 1 cup butter
  • 1 cup shortening
  • 6 cups flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 egg
  • 1 tbsp white vinegar
  • ¼ cup ice cold water

This is my classic pie crust recipe that you mix with pastry blender by hand, using a gentle but firm touch.  You can get all of the details in my post How To Make Perfect Flaky Pie Crust or……

Want to see a video on How to Make Pie Crust?  You can check it out here on my YouTube Channel!

TIPS FOR PERFECT RAZZLEBERRY PIE WITH A BUTTERY, FLAKY PIE CRUST

  • Mixing corn starch into the razzleberry pie filling keeps the pie from becoming a soggy mess
  • Use Fresh or Frozen berries
  • Follow all of the directions carefully
  • You might want to use a pie crust shield to protect the edges of your pie crust from getting too dark and dried out
  • Chill the pie crust with the pie filling in it in the fridge for about 30 minutes before baking. THIS IS IMPORTANT!
  • Bake your pie in the bottom third of your oven
  • As with most fruit pies, we want to get the oven really hot for the first 15 minutes – so set it at 425F and then turn it back to 375F for 50 minutes or until your crust is golden

 

Check out some of these amazing pie recipes!

 

There are some great Razzleberry Pie recipes out there for you to try as well!  Check out:

Oh Sweet Basil, i heart naptime, and That Skinny Chick Can Bake! Liz from That Skinny Chick Can Bake has some amazing recipes for you to try.

RAZZLEBERRY PIE RECIPE

 

I think this pie is close to perfection.  Just look at those beautiful purple-y red colours that I promise will burst inside your mouth with that first bite! Your family will love this gorgeous pie and ask for it over and over.  I promise! Way to go Rockstar Pie Baker!

And if you like this recipe, please give it a 5 star rating in the recipe card below!

 

0 from 0 votes
Razzleberry Pie
Prep Time
25 mins
Cook Time
55 mins
pie crust
45 mins
Total Time
1 hr 20 mins
 

This Razzleberry Pie will become your new favourite Holiday Dessert!  Your family will love it, I promise! A delicious triple berry blend, that's not too sweet and is a real show stopper! Just look at that deep red & purple pie filling inside my flaky buttery pie crust! Enjoy...xo And please be sure to rate my recipe with a 5 star rating if you like it!  

Course: Dessert
Cuisine: North American
Keyword: razzleberry pie, triple berry pie
Servings: 8 people
Calories: 138 kcal
Author: Judy
Ingredients
  • 2 cups Blueberries frozen
  • 2 cups Raspberries frozen
  • 2 cups Blackberries frozen, optional
  • 2/3 cup Sugar
  • 2 tbsp Lemon juice
  • 1 tbsp Lemon zest
  • 1/3 cup Corn starch
  • 1 10" pie crust made from scratch
Instructions
  1. Combine the blueberries, sugar and cornstarch, lemon zest, lemon juice, cinnamon, nutmeg, and sea salt in a large bowl and mix well.  

    Lightly press down on the blueberries to release their juices.  Cover the bowl with a tea towel and let sit for 15 minutes.


  2. Preheat the oven to 375F

    Pour the filling into the bottom crust and spread evenly, and dot the pie with the diced butter.

    Roll out the remaining pastry dough for the top.  We're going to make a lattice top and you can do that with a pastry cutter.

    Weave the strips back and forth, just like the video.  When finished turn the ends under and flute the pie crust edges.

    Brush it with the egg wash and return to the refrigerator for 20 minutes.

    Put your pie on a cookie sheet that you have lined with parchment paper or foil.  This will catch the juices.

    Bake in the bottom third of your oven for 55 to 60 minutes

    Enjoy!

Nutrition Facts
Razzleberry Pie
Amount Per Serving
Calories 138
% Daily Value*
Sodium 2mg 0%
Potassium 132mg 4%
Total Carbohydrates 34g 11%
Dietary Fiber 4g 16%
Sugars 23g
Protein 1g 2%
Vitamin A 2.1%
Vitamin C 26%
Calcium 2%
Iron 3.1%
* Percent Daily Values are based on a 2000 calorie diet.

Kahlua (R) Pumpkin Pie Recipe | A Delicious Twist to a Holiday Classic!

Kahlua (R) Pumpkin Pie Recipe | A Delicious Twist to a Holiday Classic!

Homemade Kahlua Pumpkin Pie Recipe!

overhead shot of kahlua pumpkin pie surrounded by harvest decorations

 

This homemade Kahlua pumpkin pie recipe is the best pumpkin pie I’ve ever made!  The combination of pumpkin pie spices and the chocolate coffee flavors of Kahlua can’t be topped!  And of course that mountain of whipping cream just adds to the experience don’t you think?

slice of kahlua pumpkin pie on blue plate

 

Now I love to make my own pie crust, that’s what pieladybakes.com is all about right?  It’s a crazy busy time at work right now, and combining that with the holidays and baking, well I thought I would explore what is out there when it comes to frozen pie crusts and products. For this pie I decided to try one of the popular cookie pie crusts that everyone is using right now.

close up shot of kahlua pumpkin pie with a bite taken out of it

Baking the Pie Crust:

I just love the flavour of gingerbread, so for this recipe we’re making a gingerbread cookie pie crust!  One box of 24 cookies, crushed in your food processor, with a little butter and sugar and presto!  You have one delicious pie crust.  We bake it for about 15 minutes before baking the whole pie.

 

Making the Filling:

With the pie crust out of the way, putting the filling together takes about 15 minutes when you have all of your ingredients out on the counter.  I like to get everything out and measured too, as I find this method of baking really saves time.  I’m all about organizing my pantry and saving time in the kitchen, are you?

 

This Pumpkin Pie goes Mayan with splash of Kahlua®! #pumpkinpieClick To Tweet

 

The first ingredient of the recipe is Kahlua – how cool is that?

overhead shot of kahlua pumpkin pie with slice cut surrounded by harvest flowers

 

Make Your Own Pumpkin Pie Spice:

Now I rarely have pumpkin pie spice in my pantry.  Honestly I just never think to buy it.  So here’s a trick so that you will always have your own homemade pumpkin pie spice on hand!  Pumpkin Pie Spice includes cinnamon, ginger, nutmeg and cloves.  So the ratio is always

  • 1 part cinnamon
  • 1/4 part ginger
  • 1/4 part nutmeg
  • 1/8 part cloves

Mix it up in a cute little jar like the one shown here (I usually pick these up at the dollar store or big box kitchen store). And there you go!

small spice bottle with pumpkin pie spie and the corner of a white plate showing

 

Putting it together:

As soon as the filling is cooked, pour it slowly into the baked pie shell and then bake in your oven as per the recipe below.

Once your pie has baked and cooled, it’s time to go crazy with whipping cream!  Such a beautiful and perfect pie.

Full overhead shot of harvest flowers, pumpkins, kahlua pumpkin pie

 KAHLUA PUMPKIN PIE RECIPE

I have made many different types of pumpkin pie recipes,

but this homemade Kahlua Pumpkin Pie Recipe is the ultimate blending of spices and exotic flavors.  Sweet and spicy, with just a hint of coffee flavour, your family will love it!  This pie is delicious change from the classic pumpkin pie (and which I love too!) that we usually eat during Thanksgiving.  But my money says you will be asked to serve this gorgeous Kahlua Pumpkin Pie any ole time at all.  Know what I mean?  

And if you like the recipe, please give it a 5 star rating.  

Enjoy!

0 from 0 votes
Kahlua Pumpkin Pie Recipe | A Classic Goes Mayan!
Prep Time
20 mins
Cook Time
48 mins
Total Time
1 hr 8 mins
 

Pumpkin Pie gets BIG flavor with a splash of Kahlua and just look at all that whipped cream! Prep time is easy with a gingerbread cookie pie crust

Course: Dessert
Cuisine: North American
Keyword: gingerbread cookie crust, kahlua pumpkin pie
Servings: 8 servings
Calories: 338 kcal
Author: Judy
Ingredients
  • 20 cookie gingersnaps I used Dare Simple Pleasures Spice Snaps
  • 1/4 cup sugar
  • 1/3 cup butter melted
  • 1/4 cup kahlua
  • 1 cup evaporated milk
  • 1/4 cup corn syrup
  • 1/2 cup brown sugar
  • 1/2 tsp salt
  • 1 1/2 tsp pumpkin pie spice
  • 1 1/2 cup pumpkin canned
  • 2 eggs large, beaten
Instructions
  1. Crush the gingerbread cookies into crumbs, mix with melted butter and sugar and press into a deep dish pie plate (10")

  2. Preheat oven to 350F

  3. Combine Milk, kahlua, sugar, corn syrup, spice and salt
  4. Add pumpkin and eggs and set aside
  5. Bake the pie crust for 15 minutes until lightly browned. 

  6. Remove from oven and slowly pour in the pie filling.  
  7. Return the whole pie to the oven and bake 35 to 40 minutes

  8. Remove from oven and once cooled, refrigerate until ready to serve. 
  9. KAHLUA cream topping:
  10. Beat 1 cup whipping cream with 2 tsp kahlua until stiff, spread over the cooled pie (or pipe?) and drizzle and 1 tsp kahlua on top.
Nutrition Facts
Kahlua Pumpkin Pie Recipe | A Classic Goes Mayan!
Amount Per Serving
Calories 338 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 7g 35%
Cholesterol 70mg 23%
Sodium 361mg 15%
Potassium 264mg 8%
Total Carbohydrates 49g 16%
Sugars 38g
Protein 4g 8%
Vitamin A 44.5%
Vitamin C 3.1%
Calcium 12.5%
Iron 9.5%
* Percent Daily Values are based on a 2000 calorie diet.

 

This is The Best Gluten Free Pumpkin Pie Recipe | Easy & Delicious!

This is The Best Gluten Free Pumpkin Pie Recipe | Easy & Delicious!

Creamy rich and lightly spiced, but no one will know this amazing recipe is for a gluten free pumpkin pie!  Yes it is?! How could gluten free taste so good, you ask?  Well pumpkin pie is a must for the holidays, and if there is someone in your family that is gluten intolerant but loves pumpkin pie, then this recipe is perfect for you.  You will save the day and their holidays with this easy to make delicious and decadent gluten free pumpkin pie.   And we’ve got some baking tips too! If you follow the recipe tips I’ve listed for you in this post, your pumpkin pie top will never crack again.  I promise.

You will need: one 9″ gluten free pie crust, 1 can pumpkin puree, ginger, cinnamon, sugar, eggs, 1 can sweetened condensed milk, nutmeg, whipping cream and some pecan halves to garnish.  That’s it!

Gluten free pumpkin pie with sunflower, and fall harvest background

Gluten Free Pumpkin Pie Recipe.  This is our Best Pumpkin Pie recipe!

Pumpkin pie season is here and while I’m not one, many folks simply can’t tolerate gluten or wheat in their diets.  My regular pumpkin pie recipe includes a heaping tablespoon of flour in it, so I wanted to create a gluten free pumpkin pie recipe that everyone could enjoy.

slice gluten free pumpkin pie on a white plate with two spoons beside the plate

Not only is this amazing pie gluten free, it’s full of rich, creamy flavor.  That’s the beauty of creating homemade desserts too.  You know that you are putting real food into the recipe, not chemically laden foods.

We have several pumpkin pie recipes on the blog now so be sure to check them out!

My daughter has Celiac Disease and it is a very serious condition.  Thankfully there are many, many gluten-free alternatives today.  Gluten free is definitely mainstream.

whole gluten free pumpkin pie garnished with pecans and whipped cream

 

This Simple Gluten Free Pumpkin Pie Recipe is not only lovely to look at – it tastes amazing.  Very rich and creamy, and made with my gluten free pie crust recipe, it’s the bomb!

slice of gluten free pumpkin pie on white plate beside whole pumpkin pie and two spoons

The original recipe came from a label off a can of Eagle Brand Condensed Milk, and I’ve tweaked it a bit just for you .

Ingredients

  • one 9″ gluten-free pie crust – unbaked
  • one 14 oz/398ml can pumpkin (unsweetened)
  • 1 can  Sweetened Condensed Milk
  • 2 eggs
  • 1 tsp cinnamon
  • one-half tsp ginger
  • 1/2 tsp nutmeg
  • 1/2 salt
  • Garnish: whipped cream and pecan halves

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TIPS FOR PERFECT GLUTEN FREE PUMPKIN PIE

  • Preheat the oven to 425F/220C
  • In a large bowl combine the filling ingredients and mix well.  I use a small handheld mixer, but be careful.  Pumpkin pie filling will spray all over the place!
  • Next, pour the filling into the gluten free pie crust shell.  You can make your own – using gluten free flours or buy one frozen and already prepared.  There are some quality prepared pie crusts in grocery stores now!
  • Follow all of the ingredients carefully.
  • Bake 15 minutes at 425F/220C and then reduce your oven temperature to 350F/180C and bake 25-30 minutes.
  • THIS IS THE IMPORTANT PART! For the final 10-15 minutes, turn the oven off and leave your pie inside.  This will prevent the gluten free pumpkin pie from overcooking or having the filling will ‘crack’ around the edges.
  • Finally, cool and garnish with whipped cream and pecan halves.
  • Make sure you place any leftovers in the refrigerator.  I find pumpkin pie will keep about a week if kept cold.

 

gluten free pumpkin pie with top slightly cracked

 

 

GLUTEN FREE PUMPKIN PIE RECIPE

I think this pie is so delicious.  I almost prefer it to my other pumpkin pie recipes!  This simple gluten free pumpkin pie recipe makes a beautiful dessert, safe for those who suffer from celiac disease or just can’t tolerate gluten in their diets.  Yay!!! You could also serve it with your favorite non-dairy topping, or if dairy isn’t an issue, a wonderful french vanilla ice cream.  This pie is perfect for the holidays, Thanksgiving and Christmas.  Or just because you want to celebrate the harvest with an exquisite pumpkin pie.  Anyway, gluten free or not, this pie will be a huge hit with your family and friends!

And if you love it as much as I do, please give it a 5 star review in the recipe card below.

0 from 0 votes
gluten free pumpkin pie, whole pie, overhead photo
Gluten Free Pumpkin Pie
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
 

This amazing Gluten Free Pumpkin Pie recipe is creamy, flavorful and tastes pretty amazing! It's such an easy recipe and whips up in a food processor in minutes! DONE! Perfect for Thanksgiving 

Course: Dessert
Cuisine: North American
Servings: 8 pieces of pie
Calories: 3018 kcal
Author: Judy
Ingredients
  • 1 pie crust one 9" gluten-free - unbaked
  • 1 14 oz can pumpkin unsweetened
  • 1 can  Sweetened Condensed Milk
  • 2 eggs
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp nutmeg
  • 1/2 salt
  • 1 cup Whipping cream
  • 1/2 cup Pecans halves
Instructions
Directions
  1. Preheat the oven to 425F/220C
  2. In a large bowl combine the filling ingredients and mix well.  I use a small handheld mixer, but be careful.  Pumpkin pie filling will spray all over the place!
  3. Next, pour the filling into the gluten free pie crust shell.  You can make your own - using gluten free flours or buy one frozen and already prepared.  There are some quality prepared pie crusts in grocery stores now!
  4. Bake 15 minutes at 425F/220C and then reduce your oven temperature to 350F/180C and bake 35-40 minutes or until a toothpick or knife comes out clean.   Be sure not to overcook as the filling will 'crack' around the edges.
  5. Finally, cool and garnish with whipped cream and pecan halves.
Recipe Notes

Finally, cool and garnish with whipped cream and pecan halves.

Nutrition Facts
Gluten Free Pumpkin Pie
Amount Per Serving (0.125 g)
Calories 3018 Calories from Fat 1584
% Daily Value*
Total Fat 176g 271%
Saturated Fat 93g 465%
Cholesterol 788mg 263%
Sodium 1449mg 60%
Potassium 1934mg 55%
Total Carbohydrates 308g 103%
Dietary Fiber 4g 16%
Sugars 217g
Protein 58g 116%
Vitamin A 102.3%
Vitamin C 14.2%
Calcium 136.1%
Iron 37.3%
* Percent Daily Values are based on a 2000 calorie diet.

 

Gluten free pumpkin pie with sunflower, and fall harvest background

If you enjoyed our best gluten free pumpkin pie recipe, please be check out my other pumpkin recipes!

The Best Pumpkin Pie | Share the Magic with this Family Recipe

We also love pie recipes from allrecipes.com!  

The Best Homemade Pumpkin Pie Recipe!

The Best Homemade Pumpkin Pie Recipe!

A delightfully rich and creamy homemade pumpkin pie is the perfect holiday dessert.  Thanksgiving dinners everywhere traditionally include this time honoured classic pie recipe.  With just a hint of pumpkin pie spice, the creamy pumpkin pie filling is made with love and over 60 years of family traditions have done into this recipe.   And then there is the pie crust!  Our favorite recipe buttery pie crust can be made ahead of the day, so that you can roll it out once you’re ready to bake.  You can already smell the blended spices of cinnamon, ginger and nutmeg, can’t you?  I share this family recipe with you with love, and encourage you to start to build your own pumpkin pie traditions.

You will need: milk, eggs, pumpkin pie spice, sugar, flour, canned pumpkin puree (not pumpkin pie filling) one deep dish pie shell, one 10″ pie plate, an immersion blender or hand held mixer, mixing bowl, measuring spoons and cups

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Mom’s pumpkin pie is always dressed up with a dollop of whipped cream! I like to sprinkle pumpkin pie spice too.

The best homemade pumpkin pie recipe ever!  This is a homemade pumpkin pie from scratch too!

And when I say I eat it for Breakfast, Lunch and Dinner, you know I mean it.  I’ve been known to savor a slice of pie for breakfast, standing over the sink.  You too?  It really tastes so much better that way.

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Thanksgiving traditions aren’t complete without a delicious pumpkin pie made from scratch. We use a light pumpkin pie spice in our recipe.

 

Family celebrations just wouldn’t be complete without a homemade pumpkin pie.

This classic dessert is the star of many family celebrations like Thanksgiving, Christmas and Easter.   Just the thought of  the heady aroma of spice and sweetness that fill our homes at that time makes me really want a slice of that pie RIGHT NOW!

 Some folks love their pumpkin pie wreathed in whipped cream.  Or ice cream.

Just the pie for me thanks.

Oh and is there enough for seconds?

I’ll be back for more.

Pumpkin is actually a vegetable and typically synonymous with Autumn, giving thanks and Hallowe’en!  Part of the squash family you can cook the meat of the pumpkin down (peeled and diced) and once that is done – puree it in the food processor.  That’s how to make homemade pumpkin pie from a real pumpkin.

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These pumpkins will make scary Jack O Lanterns won’t they? I use canned pumpkin puree and have for years.

But in today’s busy world, few of us have time for all of that effort, when cooked pumpkin is available all year long at the grocery store – in a can.  So while I believe that this is the best homemade pumpkin pie recipe from scratch – it is so much better than the canned pumpkin pie filling they have in the store.

The most famous brand of cooked pumpkin is Libby’s and you can find Libby’s pumpkin pie filling just about anywhere.  And the company is super famous for it’s Libby’s pumpkin pie recipe on the can!  

In fact, I think that’s where my Mom’s pumpkin pie recipe originates from.

Besides I would much rather spend the time save by going outdoors for a walk with my grandchildren and the dogs, that feverishly cooking over a hot stove.  You know what I mean.

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I love taking a walk with my grandchildren after a big family Thanksgiving dinner finished with a big ole slice of pumpkin pie!

This is also one of those great pie recipes that you can make a couple of days ahead.  It will keep up to a week in your refrigerator.  I’ve frozen pumpkin pies too and they’ve been fine.  You may want to warm them up in the oven – around 300F for 10 to 15 minutes.

 

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Right from the oven, can’t you smell those delicious spices?

 

I think pumpkin pie is where my passion for baking and pies actually began.  Yes this was another one of those pies baked by Grandma – but I learned to enjoy my Mom’s homemade pumpkin pie even more.

Grandma’s tended to be a dark version that you often see and very spicy.

Mom’s homemade pumpkin pie recipe was lighter in color, with a lovely blend of spice and sweetness.

Hands down it was the best.  So much so that when I went away to college – a full pumpkin pie would travel back to school with me.  I was really popular after a long weekend at home!

Want the most perfect flaky pie crust recipe ever?

We’ve got you covered, right here and there’s a video to help!

Fast forward a few years and pie became a staple in our family catering business menu.  The bulk of our business was banquet catering – for weddings, sports and business events.  Mom’s homemade pumpkin pie recipe was always asked for so we usually planned on making enough so that most could have seconds. You really can’t eat just one piece of pumpkin pie!

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Pumpkin Pie is often the star of a traditional Thanksgiving Dinner. Next to the turkey of course.

When combining the pumpkin, eggs, sugar, milk, flour and spices, make sure you mix all ingredients really well – using either a hand mixer or  a large food processor with a really deep bowl.

I’ve always used 2% milk (and suggested sour cream) however there are lots of homemade pumpkin pie recipes that used either condensed milk or heavy whipping cream.  Our Kahlua Pumpkin Pie recipe uses condensed milk and it is so yummy!

TIPS FOR PERFECT PUMPKIN PIE

Since I’ve probably baked a few hundred pumpkin pies during my forty years as a baker I do have a couple of important tips!

  • This liquid is very light and will spray everywhere so I use a really deep mixing bowl and even cover my kitchen counter with a towel.
  • Want to use your own homemade pumpkin pie spice?  You can get that recipe right here!
  • When filling the pie crust shell, only fill about three quarters full – the filling will expand as it cooks.
  • Follow all the directions carefully
  • There is no need to Blind Bake (pre-bake) the pie shell.  This recipe temperature and time is perfect.
  • Let your homemade pumpkin pie cool in the oven to prevent the top from cracking.

 

PUMPKIN PIE RECIPE

This is a Perfect Pumpkin Pie.  Rich and creamy, light in color, and not too heavily spiced.  The sweetness combined with my buttery, flaky pie crust just can’t be beat.  When you take a bite of this pumpkin pie, your mouth will do a happy dance.  I promise! And for all those pumpkin pie lovers in your family, they will join you in that happy dance.  Pumpkin Pie is so Thanksgiving, but we always had it at Christmas too!  But like I always say, Pumpkin Pie is perfect anytime.

If you love the recipe as much as I do, please give it a 5 star rating in the recipe card below.

5 from 1 vote
Homemade Pumpkin Pie Recipe
Prep Time
45 mins
Cook Time
1 hr
Total Time
1 hr 45 mins
 
Hands down the easiest and most delicious pumpkin pie recipe I have ever made. Lightly spiced, using milk and eggs, it is rich and creamy and you will be more than happy with the result!
Course: Dessert
Cuisine: North American
Servings: 8
Calories: 352 kcal
Author: Judy
Ingredients
  • 1 pie shell One deep dish or two 9” unbaked shortcrust
  • 1 can pumpkin prepared
  • 2 cups milk or use 2 cups sour cream!
  • 2 cups sugar
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 2 Eggs
  • 2 tbsp flour heaping, or gluten free flour!
Instructions
  1. Mix all ingredients really well – using either a hand mixer or food processor.
  2. Tip: This liquid is very light and will spray everywhere so I use a really deep mixing bowl and even cover my kitchen counter with a towel.
  3. Fill pastry recipe pie shell ¾ full, the filling will expand as it cooks.
  4. Bake at 350 for 50-60 minutes, depending on your oven
  5. Pie is finished when a knife comes out clean in the centre – it may crack a little around the edges.
Recipe Notes

Prep time does not include making the piecrust - just rolling it out and filling. You could add another 30 minutes for that.

Serve warm with real whipped cream!

Nutrition Facts
Homemade Pumpkin Pie Recipe
Amount Per Serving
Calories 352 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 3g 15%
Cholesterol 47mg 16%
Sodium 133mg 6%
Potassium 116mg 3%
Total Carbohydrates 65g 22%
Sugars 53g
Protein 4g 8%
Vitamin A 3.4%
Calcium 7.9%
Iron 4.8%
* Percent Daily Values are based on a 2000 calorie diet.

Easy Homemade Pumpkin Pie Recipe you can make from scratch for Breakfast, Lunch & Dinner! This homemade Pumpkin Pie Recipe is BIG on flavour! It's a Winner!

Easy Homemade Pumpkin Pie Recipe you can make from scratch for Breakfast, Lunch & Dinner! This homemade Pumpkin Pie Recipe is BIG on flavour! It's a Winner! #pumpkin #pumpkinpie #libbyspumpkinpie #homemadepumpkinpie #thanksgiving #pumpkin #pie #piecrust #youcanliverichonless.com

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Easy Homemade Pumpkin Pie Recipe you can make from scratch for Breakfast, Lunch & Dinner! This homemade Pumpkin Pie Recipe is BIG on flavour! It's a Winner! #pumpkin #pumpkinpie #libbyspumpkinpie #homemadepumpkinpie #thanksgiving #pumpkin #pie #piecrust #youcanliverichonless.comThe Secret To Perfect Flaky Pie Crust.

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Easy Iced Coffee and Cream Pie is Like Iced  Cappucino!

Easy Iced Coffee and Cream Pie is Like Iced Cappucino!

Easy Iced Coffee and Cream Pie?

 


 

You really have to make this!  A pie that tastes like an iced cappuccino and is a cool, yummy summertime treat – one Iced Coffee and Cream Pie just won’t be enough!  Do you like chocolate, vanilla, coffee,and toffee?  Then you will love this wickedly delicious ice cream pie with a crunchy oreo style crust that will disappear in minutes.  It really did!

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Yesterday was our annual Golf Tournament at the Double M, and we were all asked to take a dish to contribute to the buffet.  Of course I was making another Pies of Summer creation – this time a confection of frosty chocolate, coffee and toffee flavours… Iced Coffee and Cream.

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Yum Yum!  I started to cut it on the buffet table, and honestly people were lining up to get a piece!  So here it is – just for you, so easy to put together, I made it while my husband was barbecuing dinner!

0 from 0 votes
Iced Coffee and Cream Pie? An ice cream pie that tastes like an iced cappuccino and is a cool, yummy treat - one slice just won't be enough! This Iced Coffee and Cream Pie is so easy to make and is a delicious combo of chocolate, vanilla and caramel, with just a hint of coffee liqueur! #easyicedcoffeeand cream pie, #coffeeicecreampiewithoreocrust #bestmudpierecipe #coffeepuddingpie #nobakecoffeepie #coldbrewcoffee #easycoldbrewcoffeepierecipe #coffee cream #espresso pie #youcanliverichonless.com
Easy Iced Coffee and Cream Pie
Prep Time
30 mins
Cook Time
8 hrs
Total Time
8 hrs 30 mins
 
Iced Coffee and Cream Pie? A pie that tastes like an iced cappuccino and is a cool, yummy treat - one slice just won't be enough!
Course: Frozen Dessert
Author: Judy
Ingredients
  • 26 chocolate cream filled sandwich cookies
  • 1 quart 1 litre chocolate ice cream
  • ½ cup 250 ml coffee liqueur
  • 2 cups 1 litre whipped cream – sweetened with sugar** (see below for tip!)
  • 3 tbs. butter
  • 1 quart 1 litre vanilla ice cream
  • 1 cup 500 ml crushed Heath Bars (Skor in Canada)I used 6 bars in total
Instructions
  1. Mixed crush cookies use your food processor with melted butter and press into 9” pie plate
  2. Chill while preparing the filling
Filling:
  1. Stir chocolate ice cream to soften and blend in ¼ c of the coffee liqueur
  2. Spoon into pie shell
  3. Sprinkle with crushed Heath bars and put in the freezer for 30 minutes
  4. (NB: the chocolate ice cream layer must be solid before the vanilla layer is added)
  5. Soften vanilla ice cream and ¼ c of coffee liqueur
  6. Spoon over the chocolate mixture
  7. Freeze overnight
  8. Garnish by piping whipped cream around the pie - I went around the pie twice
  9. Sprinkle another crushed Heath bar in the centre
  10. Cut into wedges and drizzle some coffee liqueur over the top
  11. A coffee lover’s dream!!  What a wonderful dessert to serve when friends pop in and so easy.
Recipe Notes

Cook time is freezing overnight.

 

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**I substituted piping the fresh whipped cream for the real whipped cream that comes in a can.  Just personal preference, whipping cream really doesn’t take much time – and you need to have a piping sleeve to do the job.  Using the real whipped cream in the can took literally seconds!

What a beautiful presentation….

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Iced Coffee and Cream Pie? An ice cream pie that tastes like an iced cappuccino and is a cool, yummy treat - one slice just won't be enough! This Iced Coffee and Cream Pie is so easy to make and is a delicious combo of chocolate, vanilla and caramel, with just a hint of coffee liqueur! #easyicedcoffeeand cream pie, #coffeeicecreampiewithoreocrust #bestmudpierecipe #coffeepuddingpie #nobakecoffeepie #coldbrewcoffee  #easycoldbrewcoffeepierecipe #coffee cream #espresso pie #youcanliverichonless.com

 

Iced Coffee and Cream Pie? An ice cream pie that tastes like an iced cappuccino and is a cool, yummy treat - one slice just won't be enough! This Iced Coffee and Cream Pie is so easy to make and is a delicious combo of chocolate, vanilla and caramel, with just a hint of coffee liqueur! #easyicedcoffeeand cream pie, #coffeeicecreampiewithoreocrust #bestmudpierecipe #coffeepuddingpie #nobakecoffeepie #coldbrewcoffee  #easycoldbrewcoffeepierecipe #coffee cream #espresso pie #youcanliverichonless.com

 

Homemade Butter Tarts | Grandma’s Recipe Has Only 3 Ingredients!

Homemade Butter Tarts | Grandma’s Recipe Has Only 3 Ingredients!

Homemade Butter Tarts.

 

 

An awesome family favorite, the Butter Tart is the number 1 tart in our family!   Did you know that Butter Tarts are uniquely Canadian and this gooey confection is often judged by its syrup factor.  If the the syrup runs up your arm as you try to eat it, you know you have a winner!

Why there are even Butter Tart Tours so that you can do a day trip and eat your way through dozens of butter tart bakeries!  Check out the Kawartha Butter Tart Tour , even a Butter Tart Festival! Wowser!

 

Homemade Butter Tarts come with raisin or without, with pecans, walnuts.  I prefer the classics, no fruit or nuts for me!  And you can get them just about anywhere – at the grocer, convenience store, restaurants, diners and now even coffee stores.  I must admit I can rarely resist just having one.  They are quite calorie friendly too – about 300 calories per tart for the regular sized ones – and loaded with – you guessed it! Sugar.

There are lots of great recipes out there and its fun to try new ones, like this one I found on food.com – it’s kind of cool and gives a really good history of the butter tart and its Canadian roots!

Homemade Butter tarts are a Canadian tradition. In my family the Butter Tart is known as a Honey Tart and such a rare treat that it was always coveted and one just wouldn’t do.  My Grandma would always have a dozen or so freshly baked tarts on hand and would laugh out loud at the expressions on our faces.

 The combination of the sweet sticky filling and the melt in your mouth flaky pie crust far surpassed any of the store bought treats consumers load up on today.  All by using a simple pastry recipe and being creative with eggs, brown sugar and vanilla.
Yes that’s all it takes.  And the secret ingredient?  Well that’s easy – love.  In the case of my siblings and I – from our Mom and Grandmother – because Mom would make these deliciously sweet mini pies for special occasions too!

So here it is – passed down by four generations….to you!

Homemade Butter Tarts

12 small tart shells using my pastry recipe –Tip:  I grease the tin with shortening, as this will help to ease the tarts out of the tart tin.  (You can use a small muffin tin as well)

  • 1 egg
  • one cup Brown sugar
  • 1 tsp Vanilla

Pour the filling into the tart shells about 2/3 full.  Bake in the bottom third of an oven at 350F for 20 – 30 minutes.  Let cool and enjoy!

 

 

5 from 1 vote
An awesome family favorite, Homemade Butter tarts are the number 1 tart in our family! This recipe is so easy and freezes well so you can double the batch! Only three ingredients to mix up and bake in that delicious buttery pie crust. Yum!
Homemade Butter Tarts
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

The sweetest and the best homemade butter tart minis.  A family recipe!

Course: Dessert
Cuisine: North American
Servings: 12
Calories: 80 kcal
Author: Judy
Ingredients
  • 12 individual tart shells ready made, or use my pie crust recipe!
  • 1 egg
  • 1 cup Brown sugar
  • 1 tsp Vanilla
Instructions
  1. Mix all 3 ingredients in a small bowl.
  2. Using a tablespoon, pour into each tart shell, filling 2/3 full.
  3. Bake at 350F for 10 to 12 minutes.
Recipe Notes

prep time includes using frozen ready made tart shells.  If you use my pie crust recipe you will need to add another 60 minutes (which includes 30 minutes to chill the pastry)

Nutrition Facts
Homemade Butter Tarts
Amount Per Serving
Calories 80
% Daily Value*
Cholesterol 13mg 4%
Sodium 13mg 1%
Potassium 29mg 1%
Total Carbohydrates 18g 6%
Sugars 17g
Vitamin A 0.4%
Calcium 1.7%
Iron 1.6%
* Percent Daily Values are based on a 2000 calorie diet.

easy dessert recipes. homemade butter tarts