Okay, I love pumpkin. Who doesn't?! People love it so much that in the past 10 years, pumpkin flavored everything has become a serious fad in the American food industry. Traditionally, Americans would eat pumpkin mostly around Thanksgiving, but now pumpkin-flavored foods are available from September on.

I am personally happy that pumpkin is more widely available, but pumpkin pie served during Thanksgiving dinner has a special place in my heart.

Pumpkin pie is a delicious and hearty dish that dates to around 50 years after the first Thanksgiving. At that time, it was a little different than what we know as pumpkin pie today. Then, pumpkin pie was made in a hollowed-out pumpkin with milk, spices, and honey.

It wasn’t until 1796 that pumpkin pie somewhat resembled the pumpkin pie we have today. The recipe for that pie was published in the very first American cookbook, which was written by an American orphan, Amelia Simmons.

I for one am very thankful (get it, see what I did there?) for the Native Americans sharing their delightful squash with settlers in the 1600’s. Without their generosity, we wouldn’t have delectable pumpkin pie!

Happy Thanksgiving! What are you thankful for? Do you love pumpkin pie? What did you love most about this post? If you found this interesting share it over Thanksgiving dinner tomorrow!

Pumpkin Pie


For the filling

  • 1 cup light brown sugar
  • 1 tbsp. all-purpose flour
  • 1/2 tsp. salt
  • 1 tsp. cinnamon
  • 1 tsp. ginger
  • 1/2 tsp. nutmeg
  • 1/8 tsp. cloves
  • 3 large eggs lightly beaten
  • 1 15oz. can pumpkin puree
  • 1 and 1/4 cups evaporated milk

For the crust

  • 2 1/2 cups of All-purpose flour
  • 1 tsp Kosher salt
  • 1 tbsp sugar
  • 4 tbsp ice water
  • 1 cup butter,unsalted


For the dough

  1. Add 1 1/2 cups of flour,salt and sugar to a food processor. Pulse 2 to 3 times until combined.
  2. Scatter butter cubes over the flour and process until a dough begins to form.
  3. Scrape the bowl and redistribute the mixture, add the remaining cup of flour. Pulse 4 to 5 times, the dough will look broken up and sorta crumbly.
  4. Move the dough into a medium bowl and pour ice water over it. Start by using 4 tbsp,and add more as needed. Use a rubber spatula and press the dough into itself. This should make bigger clusters, if you pinch it together and it holds then you are done.
  5. Form dough into a ball, then cut the ball in half. Place the dough in plastic wrap, refrigerate for 1 hour before use.
  6. Roll out one of the balls of dough, and press it into your pie dish. Cover it with foil all the way around.
  7. Bake the pie crust at 400 degrees for 12-15. Remove the pie crust from the oven and remove the foil, let cool.

For the filling

  1. In a large bowl, whisk together brown sugar, flour, salt, cinnamon, ginger, nutmeg, and cloves until well combined.
  2. In a separate mixing bowl, whisk together the eggs, pumpkin puree and evaporated milk until well combined.
  3. Pour the wet ingredients into the dry ingredients and mix together until fully combined.
  4. Pour the pumpkin pie filling into the partially baked pie crust. Return to the oven and bake at 400 degrees for 45-50 minutes, until the center is almost set. Let cool for 2-3 hours.