Classic Pumpkin Pie

PB210115

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.

PB220127

Classic Pumpkin Pie

Ingredients

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

Method

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.

Table 

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.

show hide 16 comments

Liz C - I love regular old pumpkin pie and this looks fabulous! Can’t wait to make me some.
:)

Liz C - I love regular old pumpkin pie and this looks fabulous! Can’t wait to make me some.
:)

Tracy - I actually don’t like pumpkin pie but happy Thanksgiving to you! I’m actually headed to Chicago. Let’s cross our fingers for no snow between Chicago and Ohio!

Tracy - I actually don’t like pumpkin pie but happy Thanksgiving to you! I’m actually headed to Chicago. Let’s cross our fingers for no snow between Chicago and Ohio!

Forkable - I’m so glad you use canned pumpkin! I mean roasting your own is fun, but canned pumpkin is so much easier and just as good. I love Thanksgiving!

Forkable - I’m so glad you use canned pumpkin! I mean roasting your own is fun, but canned pumpkin is so much easier and just as good. I love Thanksgiving!

Kelly J. - I have never seen molasses in a pumpkin pie before and I must say, I an wanting to try it!

Kelly J. - I have never seen molasses in a pumpkin pie before and I must say, I an wanting to try it!

gemma - Thanks Liz! Happy travels to you Tracy, It’s cold here!
I agree Forkable. I love having the time to roast pumpkin and make a pie truly from scratch, but it isn’t terribly necessary — especially when you have a whole menu to prepare!
Hi Kelly, I really like the molasses in here. It adds a depth to the flavor that is lost without it.

gemma - Thanks Liz! Happy travels to you Tracy, It’s cold here!
I agree Forkable. I love having the time to roast pumpkin and make a pie truly from scratch, but it isn’t terribly necessary — especially when you have a whole menu to prepare!
Hi Kelly, I really like the molasses in here. It adds a depth to the flavor that is lost without it.

Culinary Resources - Pumpkin Pie is looking great. I saw many pumpkin pie recipes on net. but your’s is different.
Thanks for posting
Lucy

Culinary Resources - Pumpkin Pie is looking great. I saw many pumpkin pie recipes on net. but your’s is different.
Thanks for posting
Lucy

Joelen - What a gorgeous pie… and I love your pics – so stunning!

Joelen - What a gorgeous pie… and I love your pics – so stunning!

Gemma - Thanks Culinary Resources and Joelen!

Gemma - Thanks Culinary Resources and Joelen!

Your email is never published or shared. Required fields are marked *

*

*