Pumpkin Pie- American Style



Here’s my pie.

I put an acorn crust around the edge.


I painted the edge with egg white and cut the acorns out of pie dough with a tiny linzer cookie cutter.


Sorry- I’m not a good photographer.

But this pie is so good!



I started with a pumpkin and baked it.  Then I cleaned it out and pureed it.  Then I put it into a fine colander I lined with cheese cloth and let most of the liquid drain off.

I mixed it with 3/4 cup sugar, 2 heaping tsps. of cinnamon, 1 1/2 tsp of ginger, 1/2 tsp nutmeg and 1/2 tsp cardamom ( Good idea, Brydie!)

Then I added two beaten eggs and 1 can of evaporated milk (NOT condensed. That would make it too sweet!)

I poured it into the crust, covered the edges with aluminum foil and baked it at 425 degrees F for 15 minutes – then turned the oven down to 350 F and baked for another 55 minutes, taking the foil off in the last ten minutes of baking.

Honestly- I don’t like most people’s pumpkin pies.  They are too sweet- or the spice is not right.  Sweet potato pies seem to have a lot more flavor and don’t need much sugar at all. 

But if I’m going to eat a pumpkin pie-

it’s going to be this one!



11 thoughts on “Pumpkin Pie- American Style

  1. We made some here in Brazil for the American missionaries who were thrilled to get pie for Thanksgiving since they didn’t get turkey (not available here). Ours were not nearly as pretty, but they were delicious.

  2. I just baked one for our U.S. Thanksgiving – but I make some “adaptions” – I had some yogurt cheese I had to use up, so I found a recipe for a cream cheese pumpkin pie and subbed the yogurt cheese – came out very well, almost like a pumpkin cheese cake in a pie crust!

    Pumpkin is my fav pie – and I’ll try yours for sure.

  3. That sounds good- I like an addition to the custard- and yogurt cheese sounds like it adds a dimension of flavor and consistency. I’ve made it with a cream cheese pastry crust and that was also interesting.
    I found the consternation over the pumpkin pie on blogs from other countries enjoyable. It’s pumpkin pie- rather humble and quiet- pumpkin custard pie is a calm little pie that isn’t supposed to be a standout- it is more of a standard.

  4. And of course I have to make this as well – though I don’t think that I will go to the fine crust detail as you pictured.

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