I’ve had to keep this pie recipe under wraps a bit since I last made it (last Thanksgiving) because it was featured in Aimee Broussard’s Traveling Apron Cookbook! However, since the cat has long been out of the bag, I thought this week was the perfect time to share the recipe with you. It’s an especially special recipe for me, as it was my sweet Grannie’s, whose middle name I share and with whom I was very close, and it was her specialty during the holidays (along with many other specialties – she was an amazing cook!).
Grannie would have been pleased as punch that her recipe was featured in a cookbook, and I’m still grateful to Aimee for her assistance with that. And now I’m sharing it with all of y’all. Because it’s the time of year to be thankful, and I’m oh-so-thankful for this blog and for those of you who tune in and read it.
Side note: wasn’t she beautiful???
This amazing pie is so simple, and it doesn’t have any of the “traditional” pumpkin pie spices we tend to think of these days (PSL season anyone?).
It’s more of a pumpkin custard, and it is the best pumpkin pie you’ll ever eat. You can use your favorite pie crust (find my favorite pie crust recipe here) or you can change it up altogether and use my other favorite: phyllo dough. This updates the pie a whole awful lot, and the thin, crispy sheets of phyllo complement the light and fluffy pie filling perfectly.
Best Ever Pumpkin Pie Recipe
slightly adapted from my grandmother Marian Peacock’s recipe
– 4 eggs, as fresh as you can find, at room temperature
– 1 cup sugar
– 1 tablespoon flour
– 2 cups pumpkin puree
– 1 cup evaporated milk
– 1/2 teaspoon salt
– 1 teaspoon vanilla extract
– 1 stick unsalted butter, melted
– enough pie dough for one pie pan, or 1 package frozen phyllo dough, thawed according to package directions (I won’t tell if you use a frozen/refrigerated pie crust, either!)
Baking Pumpkins for Pumpkin Pie
Wash pie pumpkin and cut in half from top to bottom. Remove the seeds and strings. Place on a rimmed baking sheet, shell-side up (cut side down). Bake at 325 degrees Fahrenheit for one hour, or until tender and easily poked with a fork. Cool, peel the skin off, and mash.
For the pie:
Preheat the oven to 450 degrees.
Beat the eggs with an electric hand mixer or a stand mixer until light and fluffy.
In a separate bowl, whisk together the sugar and flour, then add those to the eggs and continue to mix with the hand or stand mixer. Add pumpkin, milk, salt, and vanilla slowly. Add melted butter slowly.
Pour mixture into unbaked pie crust. Bake at 450 degrees for 15 minutes, then 350 degrees for 30 minutes longer, or until center no longer jiggles. May use a crust protector for first fifteen minutes or entire time.
This is the flavor of Thanksgiving, as far as I’m concerned. It’s even better when you make it with homegrown Seminole Pumpkins. :)
So from my kitchen to yours:
And thank you for following along with my adventures (and misadventures) for the past couple years. I appreciate it more than you know!
I’ll be spending a couple of days this week cooking, feasting, and relaxing. Maiden South won’t even be open Friday! But we will be open for Small Business Saturday, and I’ll be back here next week with what are hopefully some delicious holiday recipes that I’ll be trying out this week.