My Favorite Pumpkin Pie

pumpkin pie

This past weekend we had an unexpected death in the family. Understandably, we are overwhelmed with sadness as we head to upstate New York to be with my husband’s family and there is an ache in my heart over a Thanksgiving day that won’t resemble much of a holiday this year.

Sunday night, with the anticipation of a non-typical holiday, we made a mock Thanksgiving dinner with all the girls’ favorite dishes. There wasn’t one green thing on the plate. Gathered around our table, we talked about Grandpa, gave thanks for our blessings, chatted and even laughed. While it wasn’t the Thanksgiving meal I’d envisioned, it was a memorable feast.

pie crust

We finished the night with slices of pumpkin pie. My youngest daughter’s favorite dessert on earth is pumpkin pie. No joke. I have been making it the same way for over a decade now…(wow, that went fast). I love that it doesn’t use condensed milk, and matched with Elizabeth’s Perfect Pie Crust, it’s always a winner.

Wishing you a wonderful Thanksgiving, I know my heart is holding on a little tighter to all that I am thankful for.

Pumpkin Pie

Adapted from the Ultimate Pumpkin Pie

Bon Appétit, Nov. 1993

Makes 1-9 1/2″ round pie



Get my favorite recipe here.


The piecrust is simple: just form it into a glass pie plate (then you can peek at the bottom to make sure it’s not burnt) and freeze it for fifteen minutes up to two hours before par baking it.

Note: While I prefer homemade pie crust, in a pinch, Trader Joe’s makes a darn good store-bought substitute.



3/4 cup sugar

1 tablespoon packed golden brown sugar

1 tablespoon cornstarch or all-purpose flour

2 teaspoon cinnamon

1 teaspoon ground ginger

1 teaspoon kosher salt

1 lb pumpkin (organic canned is my preference, unless you can get your hands on Cinderella pumpkins)

3/4 cup whipping cream

1/2 cup sour cream

3 large eggs


Mix all ingredients together in a large bowl.


First, par bake piecrust with foil pressed into the form in a 350 degree oven for 15 minutes. Then fill the piecrust with the pumpkin mixture, turn down the oven to 325 and bake until the pie sets, approximately for 1 hour.


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10 thoughts on “My Favorite Pumpkin Pie”

Also sorry for your loss, why do these things happen at holidays? So, I wish I had seen your recipe earlier, I just made pies. At least I used my own frozen pumpkin. Sorta added this and that, fat free evap milk, but had to add some cream. They look good, but next time will try your recipe. I have been encouraging my daughter to make her own pie crusts, so easy, with pastry cutter, which she is getting for Christmas!! Thanks and best wishes. Helen

Im so sorry you and your family are experiencing such a loss at this time of year. My thoughts were of you as I made this incredible recipe for Thanksgiving. Everyone loved it! Thank you for the recipe for the delicious pumpkin filling and pie crust (wow!).


Thank you very much. I’m glad you and your guests enjoyed this recipe over the holiday.


Thank you Helen. I’m happy to hear that you are a fan of homemade pie crust too, and that sounds like a great Christmas present for your daughter.


I have a question about the pieplate. I’ve not heard of a 14 inch pie pan. Where can I find one?

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