How about making this
very easy and traditional pumpkin pie for your Thanksgiving dinner? This recipe
is from the 1960's
Betty Crocker cookbook. I learned to cook from this cookbook.
Early American settlers of Plimoth Plantation (1620-1692), the first permanent European settlement in southern New England, might have made
pumpkin pies (of sorts) by making stewed pumpkins or by filling a hollowed out shell with milk, honey and spices, and then baking it in hot ashes. An actual
present-day pumpkin pie with crust is a myth, as ovens to bake pies were not available in the colony at that stage.
Learn more about the
History of Pumpkin Pie. Also check out more great
Don't forget to check out my
Thanksgiving Turkey Dinner Menu which includes this easy-to-make and very delicious Pumpkin Pie.
Old Fashioned Pumpkin Pie Recipe - Thanksgiving Pumpkin Pie Recipe
Yields: 8 servings
Prep time: 20 min
Cook time: 60 min
Pastry for 9-inch one crust pie
3/4 cup granulated
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 (15-ounce) can solid-packed
1 (12-fluid ounce) can evaporated milk
Sweetened whipped cream (optional)
Preheat oven to 425
degrees F. Position oven rack in the center of your oven.
Prepare pie pastry.
In a large bowl, combine sugar, salt, cinnamon, ginger, and cloves; blend
in beaten eggs at low speed of your mixer. Add pumpkin and evaporated
milk; blend at high speed of your mixer until smooth.
Pour pumpkin mixture into the pastry-line pie plate.
NOTE: To prevent spills, place pie plate on a wire rack or on the open oven door when filling with pumpkin mixture.
Bake 15 minutes; reduce oven temperature to 350 degrees F. and bake approximately 45 minutes longer
or until the internal temperature registers approximately 175
degrees F. on your
cooking thermometer. Remember that the pie continues to cook after it is removed from the oven. Do not over bake!
The center of the pie should be set but still wobbly; residual heat will finish the job.
is the type of cooking thermometer that I prefer and use in my cooking. I get many readers
asking what cooking thermometer that I prefer and use in my cooking and baking. I, personally, use the
Thermapen Thermometer shown in the photo on the right. Originally designed for professional users, the
Super-Fast Thermapen Thermometer is used by chefs all over the world. To learn more about this excellent
thermometer and to also purchase one (if you desire), just click on the underlined:
Remove from oven and let cool on a wire cooling rack before cutting and serving.
If desired, serve with sweetened whipped cream.
Makes 8 servings.
You might also like:
Pumpkin Chiffon Pie
This very light and delicious pumpkin chiffon pie will be a big hit at
your Thanksgiving dinner. The filling is very smooth and silky with a
great flavor. People who are not a big fan of the traditional pumpkin
pie, will love this version.
Pumpkin pie may not be on the menu for a traditional Mexican-style meal, but pumpkin empanadas most
definitely are, at least on the ones I have known. Pumpkin empanadas
are made both on Thanksgiving and Christmas.
Never again make a pumpkin pie
for the holiday. This cheesecake is absolutely wonderful. Let your
family be the judge! I usually make this cheesecake ahead of time and freeze it. See
How To Freeze Cheesecake.
Spiced Pumpkin Mousse Trifle
Wouldn't this be an excellent dessert for your Thanksgiving Dinner? Especially since it can be made ahead
of time. If you don't have a true trifle bowl, use any straight-sided round glass bowl (the layers look beautiful from the sides of a glass bowl.