Holiday Classic - The Pumpkin Pie

For the past 2 years I've had the pleasure of cooking Thanksgiving dinner for our family Thanksgiving with my in-laws. I don't think I slept 2 hours on Thanksgiving Eve the first year worrying about "am I cooking enough food" and "did I leave enough time for the turkey to thaw". I love cooking but that first year was a lot of pressure on a girl! One thing I've learned is that you don't have to be a gourmet cook as long as you have a great Pumpkin Pie :).

Versions of the Pumpkin Pie have been around since 1621 when they would fill a pumpkin with spices, milk, and sugar and cook it. Now, nearly 400 years later we have a a few other (and tastier!) options. Here is my favorite "Class Pumpkin Pie" recipe.   

Classic Pumpkin Pie (William-Sonoma)


  • 1 1/4 cups firmly packed dark brown sugar
  • 1 Tbs. cornstarch
  • 1/2 tsp. salt
  • 1 1/2 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/4 tsp. freshly grated nutmeg
  • 1/8 tsp. ground cloves
  • 2 cups pumpkin puree
  • 3 eggs
  • 1 cup heavy cream
  • 1/3 cup milk
  • Prebaked and cooled deep-dish piecrust


Preheat an oven to 375ºF.

In a bowl, whisk together the brown sugar, cornstarch, salt, cinnamon, ginger, nutmeg and cloves. Add the pumpkin, eggs, cream and milk and whisk to combine.

Pour the filling into the prebaked piecrust and bake until the center is set, 60 to 65 minutes, covering the edges of the crust with aluminum foil after 30 minutes if they brown too quickly.

Transfer the pie to a wire rack and let cool completely, at least 2 hours, before serving. Top with real whipped cream, savor, and enjoy your loved ones! Serves 10.