Pumpkin Pie

This recipe is featured in Nova Scotia Cookery, Then & Now – a cookbook  showcasing modern interpretations of heritage Nova Scotia recipes.

“I changed it completely; I put whipped cream in and more spice. I changed the dough because I felt it was very plain. I made it tastier. I love pumpkin pies; they fit Nova Scotia and thanksgiving. And they’re beautiful!”

– Ingrid Dunsworth, The Cake Lady


For Crust:

2 cups (500 ml) flour
3 tbsp (45 ml) sugar
5 oz (150 g) unsalted butter
2-3 tbsp (30-45ml) cold water

For Filling:

3 cups (750 ml) cooked pumpkin
1 cup (250 ml) brown sugar
3 eggs
1 cup (250 ml) whipping cream
1/2 tsp (2 ml) each cinnamon, ginger
lemon zest


  1. Knit crust ingredients together by hand.
  2. Roll out, place in 11-inch (28-cm) diameter spring-form baking pan.
  3. Mix filling ingredients together, add to crust.
  4. Bake 45-50 minutes at 350 degrees F (175 degrees C). An autumn pumpkin, grown locally, will provide wonderful flavour for this recipe!

Recipe provided by: Ingrid Dunsworth, The Cake Lady

For more heritage recipes: Nova Scotia Public Archives Recipe Collection
Nova Scotia Cookery, Then & Now is  presented by: Select Nova Scotia and Nova Scotia Public Archives

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One Response to Pumpkin Pie

  1. Kitty says:

    I can’t wait to try this recipe. I had the most wonderful slice of pumpkin pie in Nova Scotia, and I have been dreaming about it for three years! This looks like it might be the one!

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