Thanksgiving Thursday: Pumpkin Pie

I was going to put all of my pies in one post, but I decided it would be better to give each it’s own spotlight, to make them easier to find (you have no idea the searches I get on my recipes).  Well, that and I lost my resolve for the thing.  LOL  So today, you get Pumpkin Pie; over the next few days I’ll post my recipes for Pecan Pie, Apple Pie and Lemon Chess Pie.

Nothing says “Thanksgiving” quite like pumpkin pie.  I know very few people who don’t like it (The Young One and Jolly come immediately to mind), and those who love it love it A LOT; I’ve seen Oldest Son, Miss Jacki and TC eye the last piece of pumpkin pie as if they were a cat burglar casing the Hope Diamond.  The recipe I’m about to give you is my grandmother’s; I have no idea where it came from.  All I can tell you is that after almost 46 years of eating pumpkin pie, I have never eaten one I like better.

This pumpkin pie recipe has gained family heirloom status – genuflecting before eating a piece is entirely appropriate.

P.S. I’m not giving my pie crust recipe just yet – I think it is going to have it’s own post after I’ve finished this pie series.  There’s a story behind it (what – you think you’re getting a recipe without a story?) and besides, it is sooooo very good, it deserves its own post.

Pumpkin Pie

serves 8

1 – 10″, unbaked pie shell

2 tablespoons butter

1 1/2 cups canned pumpkin

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1/4 teaspoon ground mace

1/4 teaspoon ground cloves

2 eggs

2 tablespoons all-purpose flour

1/2 cup brown sugar

1/2 cup granulated sugar

1/2 teaspoon salt

1 cup milk

Preheat the oven to 400 F.

In a large, heavy skillet, melt the butter over medium heat; stir in the pumpkin and spices.  Reduce heat to low.

In a large mixing bowl, beat the eggs until light and frothy.  Stir in the flour, sugar, salt and milk, mixing well.

Fold the egg mixture into the pumpkin mixture very gently, while making sure it is well combined.  Pour into the unbaked pie shell.  Be careful – there will be a lot of filling.

Bake for 15 minutes; reduce the heat to 375 F and bake 45 minutes longer.  Cover the edges of the crust with foil during the last 15 minutes of baking if the crust is beginning to over-brown.

Cool completely before serving.

11 thoughts on “Thanksgiving Thursday: Pumpkin Pie”

  1. So … anyway. I don’t like pumpkin pie. Never have. My whole family loves it except for me. Maybe I’ll try this recipe this year. I’m sure they will all love it. I feel very unAmerican by the way. Really – not liking pumpkin pie?

  2. Apple is my favorite, but no Thanksgiving is complete without pumpkin and I NEVER turn my nose up at it. I love that this is your grandmother’s recipe. My grandmother is making the voyage from VT to GA to be with us for Thanksgiving, the first time she’s ever come for the holiday and I’m really looking forward to having her. Maybe she’ll share some of her recipes with me.

    I have a problem with crust. Apparently I beat the stuff too much.

    tricias last blog post..Wondering on Wednesday: Did Your Taste Buds Mature?

  3. Don’t be thinkin you’re foolin me, sister. I saw your post on Goodfather’s site where you confessed to posting recipes when you don’t want to blog. LOL THAT’S why you’re giving the crust it’s own space. You are busted!! *wink*

    Midlife Slicess last blog post..A Cold Day In Hell?

  4. Thistle – I have anticipated that question and it will be answered when I post the recipe. Let’s just say it’s a Southern thing.

    Hi, K – you must have followed me over from Slick’s site. I will visit your blog; I’ve always wondered about NY taxi drivers. You, ah, don’t look anything like Robert DeNiro, do you?

    MLS – ssshhhhhh! Not here! LOL Actually, my pie crust recipe deserves it’s own space, which brings me to Tricia…

    …Tricia, I will have you making pie crust like a pro. It’s not that hard, but you can’t handle it too much or you’ll end up with greasy cardboard. Of course, those refrigerated pie crusts you just roll out work well, too. I have no problem using them when I don’t have the time or inclination to make one from scratch.

    As for the rest of you who hate pumpkin pie or have a loved one who does (I’m lookin’ at you, 24 and Goodfather), I’ll post my apple pie recipe tomorrow. You’ll LOVE it, I guarantee. It’s simply incredible.

  5. you’re very generous sharing your family secrets! mmmmmm I had never had pumpkin pie before I went to North America, and was quite sceptical when trying it, but damn it’s tasty!

    SSGs last blog post..Wednesday Wallpaper

  6. I was so happy that Thistle beat me to asking about the Chess pie and now you’re going to make us wait! You’re such a tease! I think I’ve mentioned that baking isn’t really my thing -all that measuring, ugh. My family loves pumpkin pie but not me. I make it every year and have always followed the recipe on the can of Libby’s. This year we are going to NC for Thanksgiving. Maybe since I don’t have to make the entire meal, I will put in a bit more effort and try this out. I’ll probably still cheat with the crust tho.
    Thanks for sharing, Jan. We are loving these recipes.

    Smart Mouth Broads last blog post..SMART MOUTH CORNBREAD

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