Classic Pumpkin Pie


I don't know about you, but my Thanksgivings don't feel quite complete until I am sinking my teeth into a slice of pumpkin pie.  There are dozens of recipes out there, but this delicately spiced version is an old favorite that is easy to come back to.


Classic Pumpkin Pie


1 pie crust, rolled out and chilled in a pie dish

2/3 C brown sugar

1/2 C white sugar

2 Tbl flour

1/2 tsp cinnamon

1/8 tsp each of: allspice, cloves and ginger

1/2 tsp salt

1 1/2 C canned pumpkin

2 Tbl molasses

1 tsp vanilla

3 large eggs

1 C whipping cream


Place a baking sheet in the oven and preheat to 450F.  Combine sugars, flour, spices and salt in a large bowl.  Add the pumpkin, molasses, vanilla and eggs and incorporate the cream last.

Pour batter into chilled pie crust and bake for ten minutes.

Reduce oven heat to 325F and bake for another 40 to 45 minutes.  The middle should be set and the sides of the pie should puff up a bit.

Allow pie to cool and serve at room temperature or chilled. 

I usually whip any excess cream with a touch of vanilla to serve along with each slice.   This pie can be made up to a day ahead, making it easy for large holiday dinners.


Have a happy Thanksgiving everyone (and happy belated Thanksgiving to my Canadian readers).  Nick, Jerry and I are renting a car and driving out to see some of their family in Ohio.  I'll be sad to miss my family this year, but I'll be seeing them this weekend.  I hope you are all lucky enough to find yourselves in a warm house filled with family, friends, and plenty of food.