Traditional Pumpkin Pie


Happy Turkey Day!!  Gobble, gobble, gobble…

I love this Holiday.  It forces me to stop and set aside time to review all that I have to be thankful for…which is an endless and ever-growing list…

I’m thankful for my French heritage.  I’m thankful that my parents had the courage to ‘take the boat’ to a new country and that they chose the United States of America and that they settled in New England.  I’m thankful for my family, my husband, my little sweetie-pie, my Mom & Dad, sisters, brothers-in-law and nieces and nephews.  I’m thankful for my home, the beach, my garden, etc.  I’m thankful for the Pilgrims who came here, just a couple hundred miles away!, and befriended the Native Americans, learned from them how to survive in an inhospitable land and celebrated their generosity with a feast.  And I’m thankful that this is now the American tradition: to celebrate all that we are grateful for with those we cherish most.

Oh, and of course, I’m thankful for butter, and salt, and bacon, and sugar.  What a wonderful food day this is…and I’m all about the traditional platters on the table.

One of those delicacies being a glorious pumpkin pie!

Let’s make one together…start with these simple ingredients for the filling and a prepared 9-inch pie crust.  (You can purchase one that is pre-made or make one, like I did here.  I will divulge the secrets to this recipe soon…stay tuned!)

Screen Shot 2015-11-25 at 2.21.38 PM

Really easy.  So simple that you can have your 4 year old do it for you…well, maybe not all of it, or you’d end up with half of the sweetened condensed milk in her belly rather than the bowl…

Alright, you’ll want to preheat the oven to 400 degrees.


Then begin with one can (16 ounce) of pumpkin scooped out into a large bowl,


Add one can (14-ounce) of sweetened condensed milk to this,


2 large eggs,


1 teaspoon ground cinnamon,


1 teaspoon ground ginger,


1 teaspoon ground nutmeg,


and 1/2 teaspoon salt.


Whisk until…


beautifully combined.


Pour said beautiful combination into the unbaked, prepared pie crust.


Smooth and level the surface of the pie with a spatula or offset spatula.

Pop into the oven for 15 minutes.  Reduce the oven temperature to 350 degrees, place foil around the crust of the pie and continue to bake for 35-40 minutes.  Allow to cool before serving.

Bon Appétit, Ma Chérie!

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