Perfecting Pumpkin Pie: A Thanksgiving Recipe

The wind is blowing outside. I am crouched down at the top of the staircase with my aunt, yelling at my mom, who should be joining us on our way to the basement, for this wind is the kind that swirls around and lifts houses up from their foundation, taking the mom struggling over the pie crust with them.

My very first memory as a child was of my mom rolling pie crust and struggling with it. Notably, it also happens to be the only memory I have of my mom rolling pie crust.

Pies were something left to my grandmothers. My mom's side is known for their pecan pie. It's requested holiday after holiday. For my dad's mom there was always pumpkin, smooth and creamy and served with a large dollop of whipped cream.

When the torch was passed, it bypassed my mom's struggles with pie crust and rested solely on my shoulders to recreate the holiday pie, for Thanksgiving just wouldn't be Thanksgiving without a big slice of pumpkin pie.

Pumpkin Pie Recipe

crust for (1) 9" pie
2 cups pumpkin puree, canned or homemade and strained
3/4 cup sugar
1/4 teaspoon salt
2 eggs

1 egg yolk
3/4 cup cream
1 teaspoon vanilla
1/2 teaspoon ground cinnamon
1/4 teaspoon ginger
1/4 teaspoon allspice
1/8 teaspoon nutmeg

Preheat oven to 350°F. Roll out pie crust and gently press into the bottom of a 9" pie plate. Using pie weights or dry beans to hold the pie crust down, bake for 10 minutes at 350°F. Remove pie weight and bake for 10 more minutes until crust is dried out.

Mix together pumpkin puree, sugar and salt together in a food processor or mixer. Add in the eggs and yolk and the cream and beat until combined. Stir in the vanilla and the spices until incorporated throughout. Pour into the pre-baked crust and bake at 350°F for 50-60 minutes until center is set and a knife inserted 1" from the side comes out clean.