Pumpkin Pie


  1. Peel and cut pumpkin into sections and steam in a saucepan with water. Cook until very soft. Drain well and mash until extra smooth. Set aside to cool.
  2. Meanwhile prepare Duinkerken pie crust as directed on package, roll out pastry to fit a 9-in. pie plate. Roll pastry onto pie plate with rolling pin. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Set it aside.
  3. In large bowl, combine the mashed pumpkin, eggs, brown sugar, cinnamon, salt, ginger, and cloves; beat until smooth. Gradually beat in milk and mix until well blended. Pour into crust.
  4. Bake at 425° for 15 minutes. Reduce heat to 350°; bake until a knife inserted in the center comes out clean approx. 40-50 minutes. Cover edges with foil during the last 30 minutes to prevent over-browning if necessary.
  5. Cool on a wire rack. If desired, pipe whipped cream around edge of pie using a star tip. Refrigerate leftovers.


  • Duinkerken Pie Mix – single-crust pie shell (9 inches)
  • 2 cups cooked mashed pumpkin or 1 15oz can of pure pumpkin
  •  2 eggs
  •  3/4 cup packed brown sugar
  •  2 teaspoon ground cinnamon
  •  1/4 teaspoon salt
  •  1/2 teaspoon ground ginger
  •  1/4 teaspoon ground cloves
  •  1 cup 2% milk
  •  Whipped cream, optional

Products used in this recipe

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