Pumpkin Pie

“But their eyes got filmy, watery, misty when we handed them a slice of pie. Pie was memory. Nostalgia. Pie made people recall simpler, maybe happier times.”

-Judith Fertig

Food is wrapped up in memories; it has the power to bring you back to a moment in time where your senses go into overdrive. When I think of pie, I’m instantly reminded of my grandpa. This will be the first Thanksgiving without him at the head of our table. A great loss, but I’m left with a grateful heart and plenty of wonderful memories. I couldn’t let the season pass without sharing this holiday favorite- pumpkin pie.

After the big meal settles, I like to sit back with a slice of pumpkin pie topped with homemade whipped cream. (Cool Whip works too!) The burnt orange pie is the perfect ending to a day that celebrates gratitude and family.

Pumpkin Pie- (Recipe from The Southern Pie Book)

Pie crust ingredients:

  • 1 1/4 cups all-purpose flour
  • 1/4 cup cold butter, cut into pieces
  • 1/4 cup vegetable shortening (Crisco)
  • 1/4 tsp table salt
  • 3-4 tbsp ice water

Filling ingredients:

  • 12 oz can evaporated milk
  • 2 large eggs
  • 15 oz can pumpkin purée
  • 1 cup brown sugar, packed
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • Pinch of ground cloves



  1. Combine flour and salt in a medium bowl, then whisk.
  2. Add butter and Crisco to flour mixture and use a pastry blender to mix until mixture resembles small peas.
  3. Sprinkle ice water, 1 tbsp at a time, over surface of mixture in bowl; stir with a fork until dry ingredients are moistened. Shape into a ball; cover with Saran Wrap. Lightly flatten into disc shape and chill for 30 minutes.
  4. Roll dough into a 13-inch circle on a lightly floured surface. Fit into a 9-inch pie plate; fold edges under, and crimp.
  5. Place crust into fridge while you make filling.


  1. Preheat oven to 425 degrees Fahrenheit. Whisk together the milk and eggs in a large bowl; add pumpkin purée and sugar, salt and spices whisking until well blended and smooth. Pour mixture into prepared crust.
  2. Bake at 425 degrees for 15 minutes; reduce oven temperature to 350 degrees, and bake for 50 minutes or until a knife inserted into center comes out clean. (Overcooking will cause the filling to crack, filling should be a little wobbly). Shield pie crust edge with foil or pie shield to prevent excess browning. Remove pie from oven to a wire rack, and cool completely (about 2-3 hours). Serve with whipped cream.

* Depending on the depth of your pie pan you may have extra filling. Feel free to fill custard dishes with remaining filling and bake for 35 minutes. Then top with whipped cream and pie crust accents.

** I like to make an extra crust and use small cutters to cut out seasonal shapes as an accent on top of the pie. Once shapes are cut, place on baking sheet lined with parchment paper. Brush with water or egg wash and sprinkle with turbinado sugar. Bake for about 12 minutes at 350 degrees. Let the crust pieces cool and then layer or place onto pie.

Pumpkin pie is a classic dessert, it’s spicy and has a smooth texture. It’s delicious, the perfect bite to end the Thanksgiving meal.

Wishing you a lovely holiday week!

Thanks for reading! xo

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