My mom (aka Nana) is a big believer in having multiple pies for dessert on Thanksgiving. Over the years she’s tried to offer new and more “exciting” selections. But the family always insists that she do at least one of her original pumpkin pies- no deviations allowed. This is her basic and beloved recipe, probably originally found on and adapted from a can in the 70s. (To my mother’s horror- I do not make pie crust. I use the frozen dough or shells, just to make her crazy.)
Ingredients:
3 large eggs
1/2 c sugar
1/2 c brown sugar
1 tbs all-purpose flour
1/2 tsp table salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp allspice
1 can pumpkin puree
1-1/2c heavy cream
1 pie shell, unbaked
Optional- chopped pecans, whipped cream
Instructions:
- Preheat oven to 450º.
- Beat eggs.
- Add to the eggs the sugar and spices. Blend to combine.
- Add the pumpkin and cream. Stir to combine.
- Pour mixture into the pie shell.
- Bake at 450º for 10 minutes.
- Reduce heat to 350º and bake for an additional 40-45 minutes.
- Remove pie from oven and add chopped pecans on top- if using. Pie will still be a little jiggly when done cooking, but will firm up when cooled.
- Serve with whipped cream.
My mom (aka Nana), always in an apron, always with a big smile.
(unless you use store bought pie crust)