Let’s face it.  Traditional pumpkin pie is in the “if it’s not broke, don’t fix it” category. Every Thanksgiving I embark on yet another futile effort to find THE pumpkin pie.  You know where it is?  On the back on the Libby’s pumpkin can.  Sure, go ahead and roast your own pumpkin or get all fancy by turning it into something with streusel or liquor but we all know deep down that the recipe has been written.

Not one to let Libby’s completely hand me my marching orders, I couldn’t help but make a few adjustments to my pumpkin pie.  My most recent change was a happy accident from being out of ground ginger – the addition of fresh grated ginger root. I also added a 1/4 teaspoon of cardamom instead of the cloves because in case you have not heard me say it before, CARDAMOM IS THE MOST UNDERRATED SPICE. Most pies are too sweet for me, so I cut back on the granulated sugar and added 1/4 cup brown sugar to deepen the flavor a bit.  Finally, I made some adjustments for texture. I like my pumpkin pie to be on the sturdier side so I added an egg as well as 1 tablespoon or cornstarch or flour. Basically, I changed the whole recipe. 🙂

You can also experiment with different variations of fresh whipped cream topping. I add fresh grated ginger and lightly sweetened with maple syrup and vanilla extract. You can set aside regular whipped cream for your guests that are less adventurous, then turn the other half into something unexpected. Fresh ginger, maple syrup, spices like cinnamon or cardamom, liquor like dark rum or bourbon, extracts, orange zest…there is no limit!

I made this recipe with my friend, Abra. She asked me to teach her how to make pumpkin pie for Thanksgiving, so we spent a fun day collaborating in the kitchen making two pumpkin pies – this traditional one and Dori Greenspan’s Caramel Pumpkin Pie. If there is one variation of the traditional that is worth making, it’s Dori’s. More importantly, if you have never heard of Dori Greenspan, purchase Baking From My Home to Yours immediately. It’s the only baking cookbook you need if you ask me.

Working with Abra and making pie together was the exact right way to kick off the Thanksgiving season.  It was a great reminder that Pie Eyed is less about the food itself and more about the relationships I am able to deepen and acquire through pie.  I first met Abra a few years ago when I hosted a pie making day with kids from an organization she was working at.  It took a few years, but pie brought us back together again. Proof that building one connection at a time through pie opens up possibilities even years later!  That’s me…smiling through my fear that I was making pie with like 15 teenagers.

Whatever your Thanksgiving plans may be, I encourage you to carve out time to make food with someone. The experiences you have together will outlast the Thanksgiving leftovers and give you memories that will truly be something to be grateful for.

Print Recipe

Traditional Pumpkin Pie

Ingredients

• 1 recipe pie crust for a 9 inch pie
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar
• 1 Tablespoon cornstarch or flour
• 1 - 2 Tablespoons fresh grated ginger root to taste or 1/2 teaspoon ground ginger
• 1 teaspoon cinnamon
• 1/2 teaspoon fresh grated nutmeg I really like the taste of fresh grated, but ground is fine too
• 1/2 teaspoon salt
• 1/4 teaspoon cardamom or a pinch or ground cloves
• 1 15 oz. can pumpkin puree I prefer to use Libby's brand
• 3 large eggs
• 1 1/4 cup half and half you can also use 1 can of evaporated milk

Instructions

1. Prepare pie crust according to directions, roll and plate.
2. Preheat oven to 400
3. Partially blind bake the crust. Line pie plate with foil, and place pie weights/dried beans/rice inside. Bake for about 15-20 minutes, then carefully remove foil. Return to the oven uncovered and bake for another 8 minutes until bottom of crust is just starting to brown. Let cool completely while you make the filling.
4. In a small bowl, mix sugars, grated ginger, salt and spices together.
5. In a medium bowl, beat eggs well. Stir in pumpkin.
6. Combine sugar/spice mixture into the pumpkin mixture and blend well.
7. Gently stir in half and half until combined.
8. Pour mixture into prepared pie crust, making sure to eliminate any air bubbles.
9. Bake at 350 for 40 minutes or until the middle is just set. The middle should jiggle slightly but not be soupy.
10. Let cool for at least two hours before serving. If not serving right away, cover lightly with plastic wrap and store in refrigerator.