My Favorite 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.

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.

My Favorite Pumpkin Pie

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.