One of my goals this year was to perfect a Thanksgiving Worthy Pumpkin Pie.
I wanted to do this all from scratch and from an actual pumpkin. It was not as difficult as I imagined and easy enough that the most inexperienced cook could make this. Read on, and I will take you step by step to make this incredibly delicious dessert that is sure to impress anyone.

​Step 1. The Pumpkin
It’s important to purchase a pie pumpkin. It is smaller and more dense than a carving pumpkin. It is very easy to cut and the seeds and pulp scoop out with little effort. I tested this pie out numerous times before this final recipe and each time the pumpkins were surprisingly easy.

punpkin 1.jpg

  1. Preheat Oven to 350. Cook the pumpkins face down on a foil lined sheet pan.
  2. Cover the top of the pumpkins tightly with foil as well.
  3. You will know the pieces are done when you can easily stick a fork though them and the skin peels off very easily.
  4. Put all the pumpkin sans the skin in a bowl and mash .
  5. Set aside.
    *If you do not have time to cook an actual pumpkin an organic puree that is unsweetened works great. Make sure it is plain with no sugar or spices added.
    ​I like to use The Farmers Market Organic Pumpkin-Puree-16 oz if I can’t get a pumpkin in time.


​Step 2: The Crust
For this pie I chose a classic butter crust. Crisco tastes a lot better in a pie crust, but I wanted to be a tad bit healthier.
This is not a healthy pie by any means but I tell myself this to feel better about eating it.

pumpkin 2.jpg

Butter Pie Crust (From my Nana)


  • Preheat Oven to 425
  • 1/2 cups of all-purpose flour
  • 1 tbsp sugar
  • 3/4 tsp salt
  • 1 stick of unsalted butter cut into cubes
  • 6 tbsp of ice water.

How To:

  1. Form the dough into two balls and wrap with saran wrap.
  2. Chill for a minimum of 3 hours.
  3. Roll out with a nice amount of flour on your surface and rolling-pin.
  4. Place on top of pie dish and press down edges of dough and sides with a fork as shown in the photo above.
  5. Cook for 5-7 minutes. This will not change the color of the crust and it should not. It will make it a little crisper so it is not soggy when the pie mix is added.
  6. If you would like you can mix an egg white and melted butter to the crust with a basting brush to created a nice glossy finish to the crust at the end.

*If you do not have time to make a homemade crust. The brand Jiffy makes a pretty amazing quick mix that is not as great as my Nana’s recipe but a close second.

​Step 3: The Mix

pumpkin 4.jpg

Pumpkin Pie Heaven:


  • Pumpkin Puree
  • 1 cup of whipping cream
  • 1 stick of melted unsalted butter
  • 2 eggs
  • 2 tsp vanilla extract
  • 2 tsp of pumpkin pie spice
  • 3/4 cup of light brown sugar
  • pinch of salt

How To:

  1. Return heat back to 350.
  2. Put the pumpkin puree first in your kitchen aid or electric mixer.
  3. Once is a nice consistency add in all ingredients but the eggs.
  4. Whip the eggs separately and fold in the mix at the end.
  5. Pour into the crust and smooth the top.
  6. Cook for 1 hour and 25 minutes. It is worth the wait!

Bonus: Homemade Whipped Cream


  • 1 cup whipping cream
  • 1 tbsp confectioners sugar
  • 1 tsp vanilla extra

How To:

  1. Put ingredients in Kitchen Aid or bowl with electric mixer and start on low gradually moving up to high-speed as the cream thickens.
  2. Serve immediately. Homemade whipped cream does not hold consistency for very long.

I hope our readers enjoy this recipe as much as we do. It was created with love and I hope I pass a little love on to you.

Happy Thanksgiving!

No Comments