Pumpkin Pie

Sorry, no Thanksgiving menu this year. One of us had to work, so we decided to have a rerun from our menu last year. Please see the November 2012 blog entries in that regard. What we did want to include was our version of pumpkin pie, which we again attribute to Bianca Borges Henry, one of our favorite television chefs.

We substituted nonfat half & half for the regular half & half in Ms. Henry’s recipe. That way we could feel less guilty about using some whip cream on the pieces you see missing in the photo below. We include the recipe in its entirety here because we have difficulty ourselves with the reliability of the links to the website it came from. (Seems to be a lot of that going around these days!)

Depending on how deep your deep-dish pie shell is, you may want to double the quantities of the ingredients.

As Ms. Henry notes, the pie can be prepared well ahead of the meal, and kept frozen until you are ready to bake it. She suggests the pie can be kept this way for up to three months. Wrap the unbaked pie in plastic wrap before putting it in the freezer. When you are ready to bake it, unwrap and place on a sheet tray. Add 20-25 minutes to the baking time when using a frozen pie. That may allow you to put the pie in the oven just as you are sitting down to the turkey and mashed potatoes. The pie will be nicely warm a couple of hours later when you feel like some dessert!


15 oz canned pumpkin puree

¾ cup granulated sugar

½ tsp salt

1½ tsp ground cinnamon

1 tsp ginger

½ tsp nutmeg

¼ tsp allspice

2 eggs

1½ cups half & half

1 unbaked 9-inch deep dish pie shell, purchased or homemade


Preheat oven to 375 ºF. In a large bowl, combine pumpkin puree, sugar and all spices. Using a wire whisk, stir in eggs until almost combined. Add half & half and stir briskly with the whisk until well combined.

Pour into the pie shell and bake 45-50 minutes, until edges are firm, and center is just slightly soft. Remove from oven and let cool on a wire rack.

Pumpkin Pie 2013

Pumpkin Pie 2013

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