Pumpkin Pie

If there is one pie that is synonymous with modern Thanksgiving celebrations, it is pumpkin pie. Apple pie may edge out pumpkin pie as America’s favorite pie most of the year, but when Thanksgiving rolls around, it is pumpkin pie that most Americans crave. While pumpkin pie has had its ups and downs over the centuries (the earliest know pumpkin pie recipe that closely resembles today’s was recorded in the 17th century), coming into and falling out of favor and being subjected to countless adaptations and variations, the classic pumpkin pie occupies a warm, cozy, nostalgic little nook in most of our hearts.

This recipe for pumpkin pie is, I believe, the same one that mom used when I was a child (and the one she returned to making in more recent years). When we were growing up, pumpkin pie was one of my younger brother’s favorite desserts. Mom always liked to fill her pie crusts right up to the brim, sometimes making extra filling to make sure she had enough. As a result she often had extra pumpkin custard mixture. She would bake the extra in a small baking dish alongside the pie and my brother would always lay claim to that dish of creamy, sweet, warmly spiced, slightly earthy, pure pumpkin custard. I think he may have preferred the plain custard over the actual pie!

In more recent years, my great-nephew claimed grandma’s (or Nonnie’s as he and his brother called her) pumpkin pie as his favorite. She would actually make two full pumpkin pies every holiday – one for the dessert table and one to go home with my nephew. If anything went wrong with the bake on the pumpkin pie, she would actually make two more, just to make sure they were perfect for her great-grandson. This year, my nephew told dad that he would really miss Nonnie’s pumpkin pie. I think we will all miss having mom’s loving touch in making this pie, but I’m so very glad that we still have her recipe and can continue to make this pie in her memory.

Pumpkin Pie

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Mom's recipe for a classic pumpkin pie features a smooth, creamy, perfectly spiced pumpkin custard in a buttery, flaky crust.

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Prep Time 15 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 10

Course: Dessert

Cuisine: American

Calories: 253

Equipment Ingredients Method Notes Nutrition

Equipment

• ▢
  9″ pie pan
• ▢
  large baking sheet
• ▢
  large bowl

Ingredients

 

US CustomaryMetric

 

1x2x3x4x

• ▢ 1 9-inch unbaked pie crust
• ▢ 1 ½ cups cooked or canned pumpkin
• ▢ 1 cup brown sugar
• ▢ 1 tsp cinnamon
• ▢ ¾ tsp salt
• ▢ ½ tsp ginger
• ▢ ½ tsp nutmeg
• ▢ 1 ½ cup evaporated milk
• ▢ 4 eggs lightly beaten
• ▢ pecan halves optional

Method

 

Cook Mode Cook Mode

 

1. Preheat the oven to 425°F.
2. Fit your unbaked pie crust into a pie plate, crimping or finishing the edges as desired. Put the pie plate onto a large baking sheet (this will catch any drips of butter that might escape from the crust during baking)
   1 9-inch unbaked pie crust
3. Combine the pumpkin, sugar, salt, and spices in a large bowl, whisk until uniform in color.
   1 1/2 cups (373 g) cooked or canned pumpkin, 1 cup (220 g) brown sugar, 1 tsp cinnamon, 3/4 tsp (¾ tsp) salt, 1/2 tsp (½ tsp) ginger, 1/2 tsp (½ tsp) nutmeg
4. Stir in the evaporated milk and eggs.
   1 1/2 cup (384 g) evaporated milk, 4 eggs
5. Pour the custard mixture into the unbaked pie shell. If desired, decorate the edge of the pie with pecan halves.
   pecan halves
6. Put the baking sheet with the filled pie plate into the preheated oven. Bake for 15 minutes.
7. Without opening the door of the oven, reduce the heat to 350°F and continue baking for another 40 minutes (or until a knife inserted in the center comes out clean).
8. Cool completely and store covered in the refrigerator until ready to serve.

Notes

• Because pie plates vary a bit in size, it is possible that you might have a little extra of the custard mixture – if so, pour it into an oven safe ramekin and bake it along side the pie (it will be done much sooner than the pie, look for it to puff up a bit and maybe crack slightly on the surface)
• Mom would freeze the crust after it was shaped and pull it out of the freezer just in time to fill and bake. 
• Mom’s recipe includes an alternate list of ingredients that can be used with the same instructions:
  • 1 9-inch, unbaked pie crust
  • 16 oz pumpkin (1 can)
  • 3/4 cup sugar
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/4 tsp cloves
  • 12 oz evaporated milk (1 can)
  • 2 eggs, lightly beaten
  • pecan halves (optional)
• I don’t remember mom ever adding the pecan halves to this pie – she already made a pecan pie and several family members are decidedly anti-nut – but I imagine it would make for a pretty border on the pie and a lovely textural contrast to the creamy custard filling.

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Nutrition

Serving: 1sliceCalories: 253kcalCarbohydrates: 37gProtein: 6gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 77mgSodium: 318mgPotassium: 265mgFiber: 2gSugar: 27gVitamin A: 5989IUVitamin C: 2mgCalcium: 144mgIron: 2mg

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