Pumpkin Pie

Pumpkin Pie

Thanksgiving is neigh! If you want to contribute to your family feast, sometimes a simple pie is the best way to go. I decided to go with store-bought crust with this one, and I don’t think there’s anything wrong with that. You can even go with canned pumpkin here too. No one is going to know a thing if you don’t use fresh…


  • 15 oz Pumpkin (canned or fresh)

  • 1 egg

  • 3 egg yolks

  • 1 tsp ground Cinnamon

  • 1 tsp ground Clove

  • 1 tsp ground Ginger

  • 1/4 tsp nutmeg

  • 1/2 tsp Salt

  • 100g Brown Sugar

  • 285g Half&Half

  • 1 pie crust (recipe link below)


If you’re using fresh pumpkin, bake it off for an hour or so at 350 degrees. Cut off the top, scoop out the seeds, replace the lid, and throw it in the oven. No need to carve a logo into the side if you don’t want to…

Mix 15oz of baked pumpkin with all the rest of the ingredients. Give that a blend if you’re using fresh pumpkin. It usually needs it. If you’re using canned pumpkin, you can probably skip that step.

Make or un-freeze a pie crust and place it in a greased pie plate. Pour in the filling and bake at 400 degrees for 40 minutes or so. I dropped down the temperature halfway through baking my crust because the outer edges were starting to brown a little early. But my crust was a little soggy on the bottom. To avoid this next time, I may blind bake the crust. Or I’ll just throw a little foil around the edges. Either way, the custard was perfect.

Let me know how it comes out for you!

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