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In search for holiday recipes…or a pumpkin pie everyone will love for Thanksgiving? Well, the reviews are in — everyone is raving about this fabulously easy pumpkin pie recipe that uses just 6 ingredients to make! This smooth, creamy and rich holiday dessert will surely be a hit with your guests. Make the pie even more festive by making it with homemade Pumpkin Puree and topping it with Vanilla Whipped Cream from MCCORMICK. Get the recipes below.


1 frozen unbaked deep dish pie crust, 9-inch

1 can (15 ounces) pumpkin, or try Homemade Pumpkin Puree from MCCORMICK (recipe below)

1 can (14 ounces) sweetened condensed milk

2 eggs

1 tablespoon MCCORMICK Pumpkin Pie Spice

1 teaspoon MCCORMICK All Natural Pure Vanilla Extract



1.To make this signature pumpkin pie recipe, start by preheating the oven to 425 degrees. Place frozen pumpkin pie crust on large foil-lined baking sheet.

2.Mix pumpkin, milk, eggs, pumpkin pie spice, and vanilla in large bowl until smooth. Pour the mixed ingredients into your pumpkin pie crust.

3.Bake the mixed pumpkin pie ingredients in the crust for 15 minutes. Reduce oven temperature to 350 degrees. Bake 40 minutes longer, or until knife inserted 1 inch from the pumpkin pie crust comes out clean. Cool completely on wire rack. Serve with Vanilla Whipped Cream, if desired.



Makes 5 (1/2-cup) servings



1 small baking pumpkin, washed (about 2 1/2 pounds)

1/8 teaspoon MCCORMICK Sea Salt Grinder

1/4 cup water

1/2 teaspoon MCCORMICK Ground Cinnamon



1.Preheat oven to 400 degrees. Remove pumpkin stem. Cut pumpkin in half from top to bottom. Scoop out seeds and discard (or save to make your own roasted pumpkin seeds). Cut each piece in half again so you have 4 quarters. Sprinkle flesh with salt. Place cut-side down on large parchment-lined shallow baking pan.

2.Roast about 40 minutes, or until skin is soft and flesh is very tender when pierced with a fork. Cool completely on wire rack.

3.Scoop flesh from skin and transfer to food processor. Process about 3 to 5 minutes, gradually adding water and scraping sides as needed, until smooth. Add cinnamon; pulse until well blended.


Makes 16 (2 tablespoons) servings



1 cup heavy cream

1/4 cup confectioners’ sugar

1 teaspoon MCCORMICK All Natural Pure Vanilla Extract



1.In medium bowl, beat cream, confectioners’ sugar, and vanilla with electric mixer on high speed until stiff peaks form. Cover.

2.Refrigerate until ready to serve.

TIPS: Pumpkin pie should be refrigerated if you are not going to be eating it right away after it has been baked. Plus, did you know you can freeze pumpkin pie? Save leftovers by wrapping the pie tightly and placing on a flat surface in your freezer. 


Find this recipe and more holiday treats at