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Thanksgiving Traditions and a Pumpkin Pie Recipe for Mom

Happy Thanksgiving! (Or, to my Canadian readers, happy Thursday!) I hope you are happy, well and have many reasons to give thanks.Pumpkin Pie FillingI love today because I get to spend time in the warmth of my kitchen and then relax with the family. Our Thanksgiving dinners are pretty small (only 4 of us), and pretty non-traditional (no turkey or mashed potatoes this year…gasp!).

The one traditional thing I make every year is pumpkin pie. My mom LOVES pumpkin pie, so baking up a pie every Thanksgiving has become my tradition. I don’t try to lighten or modify the recipe. Instead, I make it just the way mom likes it. (Love you mom. This recipe is for you.)

Mom’s Traditional Pumpkin Pie Recipe
1 unbaked 9-inch pie crust (I usually make this recipe from Better Homes and Gardens)
1/2 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/8 teaspoon ground cloves
2 large eggs
1 can (15 ounces) pure pumpkin or 1 3/4 cups fresh pumpkin puree
1 teaspoon pure vanilla
1 cup evaporated whole milk

Preheat oven to 375 degrees F.

Make pie crust. Line a 9-inch pie plate with pastry and crimp edges. It’s best to crimp the edges high because the pie will be full. Set aside.

Mix the filling. In a small bowl, combine sugar, cinnamon, ginger, salt and cloves; whisk together to break up any lumps. In a large bowl, lightly beat eggs. Add sugar mixture, pumpkin and vanilla to beaten eggs; mix well with whisk. Slowly whisk in evaporated milk.

Pour filling into unbaked pie crust. (I place the pie plate on a baking pan to make it easier to move the filled pie in and out of the oven.) Bake pie for about 45 to 50 minutes or until center is just set. I bake until a small circle in the very center of the pie has just the slightest jiggle. Another way to tell the pie is done is when a knife inserted near the center comes out clean.

Cool pie on wire rack for 2 hours and then serve or refrigerate.

Makes 1 pie

Tip: If your pie crusts tend to get too brown, using a pie shield is a good idea. I have a reusable pie shield, so I check the pie after it has baked for 30 minutes and add the shield, if needed. If you don’t have a pie shield, you can make one with foil. When using a DIY foil pie shield, it’s best to cover the crust edges at the start of baking and remove it midway through baking.Traditional Pumpkin PieHave a great day everyone! Up next will be a new eating clean recipe. No more pie for another year. Promise.

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