November 13, 2020

Pumpkin Pie

Pumpkin Pie | Stephanie's Dish | Stephanie Hansen
I did not love pumpkin pie as a kid. My mom would make one every Thanksgiving and she would be the only one who ate it. We used to tease her about making a pie for herself. As a grown-up, I get it. I often wish I could have her by my side at the holidays sharing a slice of this pumpkin pie.

Pumpkin pie

Pumpkin Pie


  • 3 large eggs
  • 1/2 c packed dark brown sugar
  • 1/2 c white sugar
  • 1/2 tsp salt
  • 2 tsp pumpkin pie spice
  • 1 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/2 tsp lemon zest
  • 1 15 oz can of Libby pumpkin purée (can also use puréed cooked butternut squash or pumpkin)
  • 1 1/2 c heavy cream or one 12 oz. can of evaporated milk
  • 1 pre-baked pie crust  (Or try homemade pie crust - see note below for recipe)


  1. Preheat your oven to 425°F.
  2. Make the filling: Beat the eggs in a large bowl. Mix in the brown sugar, white sugar, salt, spices—pumpkin pie spice, ground ginger, nutmeg, and lemon zest.
  3. Mix in the pumpkin purée. Stir in the cream. Beat together until everything is well mixed.
  4. Pour into the pie shell and Bake at 425°F for 15 minutes.
  5. After 15 minutes, lower the temperature to 350°F. Bake for 45 to 55 minutes more.
  6. The pie is done when a knife tip inserted in the center comes out wet but relatively clean. The center should be just barely jiggly.
  7. (You can put foil around the edges of the crust  to keep the crust from getting too brown.)
  8. Cool the pumpkin pie on a wire rack for 2 hours. The pie will deflate as it cools.
  9. Serve with bourbon and vanilla sweetened whipped cream.

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