Pumpkin Pie

With Thanksgiving less than a week away now, I thought it might be a good day for a double dose of sweetness. Don’t forget to check out today’s other post, cranberry sauce!

See that lonely little guy? That’s all that was left for me to photograph. I’m actually pretty lucky I even got this photo, Jesse was sitting down at his desk to eat it right out of the pie pan when I ripped it out of his hands to get the shot. With only crumbs left on plates and in the pie pan, I’d say it was a hit.

Here’s what to like about this recipe: It’s homemade. It’s made with cream (instead of evaporated milk). The spice is well balanced with the cream. Optionally, you can use fresh pumpkin puree (read about making pumpkin puree). It’s just an all around great pumpkin pie. Make this a new part of your Thanksgiving traditions!

Pumpkin Pie

1 9-inch pie crust
3 large eggs
2 cups fresh pumpkin puree or 1 – 15 ounce can pure pumpkin
1/2 cup heavy whipping cream
1/2 cup light brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1/4 teaspoon nutmeg
1/2 teaspoon salt

*this time I used Trader Joe’s pre-made crust, I’m still looking for the perfect pie crust recipe. Any suggestions?

In a large bowl, lightly whisk the eggs. Add the remaining ingredients and stir to combine. Pour the mixture into the prepared pie shell and place on a large baking pan to catch any spills. To keep the crust from burning, you can cover just the edges of the pie with foil for up to half of the baking time. Bake the pie for about 45 to 55 minutes or until the filling is set and the crust has browned (the center will still look wet with just a slight jiggle and a knife inserted about 1 inch from side of pan will come out almost clean.)

Allow to cool on a wire rack, serve at room temperature with whipped cream.

Adapted from Joy of Baking


  1. >YUM! You know, I hated pumpkin pie for years. How sad is that? lol. Now I love it. A lot. LOL. Your Thanksgiving looks like it was a total success!

  2. >I love, love, LOVE this pie crust recipe. I hope you'll like it too!


    Pie crust used to make really really nervous until I found this one.

  3. >Thanks Kelsey! I'll give that one a try, maybe this weekend!

  4. >I have used this recipe for years without fail. One change I make is using half butter and half shortening. It is very easy to make and tastes delicious.

  5. >@Laura – Thanks, I'll give it a try!

  6. >Ingrediants
    1 cup UNSALTED butter-diced
    2 cups flour 
    1/2 tsp salt
    1 tbs white sugar
    dash of cinnamon, nutmeg cardamon
    1/4-1/2 cup of ice cold water or sprite

    Mix dry ingredients together and then cut in the butter with fingers or a knife. Form into a volcano and add in the liquid a little at a time. Try not to handle it too much as you are incorporating the liquid. Less is better you can always add more flour or water if mixture is too wet or dry. Divide into two lumps and refrigerate.

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