I can’t imagine a Thanksgiving dinner without pumpkin pie. I read somewhere that pumpkin pie wasn’t actually served at the first Thanksgiving. Pumpkin was served, however, and it was probably a baked pumpkin with some kind of sweetener, that made sort of a sweet pudding. We may never learn what the exact dish was, but pie is okay with most of us. If you haven't had a homemade pumpkin pie, you are missing a real treat. Those pies in the grocery store are not only old (they sit on shelves at room temperature for who knows how long), but they aren't made with high quality ingredients; it makes a big difference.

Pumpkin pie is very easy to make. I always use canned pumpkin, since cleaning and baking a pumpkin is a real pain. The canned variety has a recipe on the label that is good, but it is just as easy and takes no more time to make an exceptionally delicious pumpkin pie. Hands-on time is about 15 minutes; baking time is 40-55 minutes, during which time you can do something else. I always make my pumpkin pie the night before and leave it at room, temperature until dinnertime. You can make it 2 days before if you are short on time, but the crust won’t be as flaky since the pie will need to be refrigerated.

I have found that the bottom of the crust stays flaky if the pie is baked on the bottom rack of a regular oven; if you have a convection oven, the crust will bake evenly no matter which rack it’s baked on.

This luscious and rich pie has a thin layer of apricot preserves between the filling and the crust, which adds a great flavor. You may leave it out if you want plain pumpkin pie.

Please don't ruin this delicious pie with frozen whipped topping. You can find cans of real sweetened whipped cream in the dairy case; it is much better tasting and no work at all!

Exceptionally Delicious Pumpkin Pie

8 Servings

1 9” unbaked pie crust, chilled or frozen

3/4 cup sugar
1 tablespoon packed brown sugar
1 tablespoon cornstarch
1 1/2 teaspoons ground cinnamon
1/2 teaspoon freshly ground nutmeg
3/4 teaspoon ground ginger
1/4 teaspoon salt
1 16 oz. can solid pack pumpkin
3/4 cup whipping cream
1/2 cup sour cream
3 large eggs

1/4 cup apricot preserves, optional

Spray a piece of foil with non-stick spray; press it onto the crust firmly. Bake in a preheated 400° oven until the sides are set, about 10 minutes. Remove the shell from the oven and carefully remove the foil. Reduce oven temperature to 325°.

While the crust is baking, whisk together the sugar, brown sugar, cornstarch, cinnamon, nutmeg, ginger, and salt in a large mixing bowl. Mix in the pumpkin, whipping cream, sour cream, and eggs mixing until smooth.

If using the apricot preserves, spread them evenly over the crust. Pour in the filling. Carefully slide the pie onto the bottom rack of the oven and bake until the filling puffs at the edges and the center is almost set, about 40 - 55 minutes. Cool on rack. Cover; chill until cold. Serve with sweetened whipped cream.

Amount Per Serving
Calories 474 Calories from Fat 244
Percent Total Calories From:
Fat 51% Protein 5% Carb. 44%

Nutrient Amount per
Serving
Total Fat 27 g
Saturated Fat 15 g
Cholesterol 155 mg
Sodium 233 mg
Total Carbohydrate 52 g
Dietary Fiber 0 g
Sugars 0 g
Protein 6 g

Vitamin A 21% Vitamin C 1% Calcium 0% Iron 5%