Thursday, November 18, 2010

Pumpkin Pie for Thanksgiving Day

It is almost week and counting. I thought I would repost our very favorite pumpkin pie recipe. I have been thinking of trying something new this year...but I have been warned!!!!! Do not experiment on Thanksgiving. I will not...I dare not. This pie is pretty perfect as it is and my kids adore it. I better not try something new. I have two new baking books that I am loving...reading them from cover to cover. Sarabeth's new book and Joanne Chang's new book "Flour"...I am sure to be posting several things from both. But for now...the tried and true is expected and I will lovingly comply! My darling boy will be home from UPenn on Monday night and I can not wait to kiss his face! His younger brother now has the flu and I am hoping and praying for a quick recovery. Someone always gets sick during the holidays in our family. It never fails. My Mom had surgery last week and I have been running around and not home very much. I am hoping that she will be well enough to come and enjoy Thanksgiving with us. It is my very favorite Holiday.

For the pumpkin pie I use the recipe on the back of the Libby's can of Pumpkin...but I add an extra egg and use heavy cream instead of the evaporated milk. It is such a velvety, creamy, pie made this way. I have also used half and half and that works well too...but the cream is our favorite. It is only once a year, so I am not going to get all hung up about using the cream...heck, we whip more cream and put it on top.

Jazzy's Pumpkin Pie
adapted from the back of the Libby's Can

3 eggs slightly beaten
1 can(16 oz) Libby's Solid Pack Pumpkin
3/4 cup sugar
1/2 teas. salt
1 teas. cinnamon
1/2 teas. ginger
1//4 teas. cloves
12  fl.oz. heavy cream or half and half
1 9" unbaked pie shell with high fluted edge.( your favorite recipe or a pre-fab one, your choice...I will not tell the pie police)

Preheat oven to 425 degrees. Mix filling ingredients in order given. Pour into pie shell. Bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees and continue baking for 45 minutes or until knife inserted near center of pie filling comes out clean. Cool completely on wire rack. Serve with a nice dollop of lightly sweetened whipped cream.

For the crust I use Martha Stewart's Pate Brisee...sometimes I substitute some shortening for 1/4 cup of the butter.
Pate Brisee
adapted from Martha Stewart

The pie dough may be made one day ahead and refrigerated, well wrapped in plastic, or frozen up to one month.


* 2 1/2 Cups all-purpose flour
* 1 Teaspoon coarse salt
* 1 Teaspoon sugar
* 1 Cup (2 sticks) chilled unsalted butter cut into pieces( or 1/4 cup cold shortening to replace 1/4 cup of the butter)
* 1/4 to 1/2 Cup ice water


1. Place the flour, salt, and sugar in the bowl of a food processor, and process for a few seconds to combine. Add the butter pieces to the flour mixture, and process until the mixture resembles coarse meal, about 10 seconds. Add the ice water in a slow, steady stream, pouring it through the feed tube with the machine running, just until the dough holds together. Do not process for more than 30 seconds.
2. Turn the dough out onto a work surface. Divide into 2 equal pieces, and place on 2 separate sheets of plastic wrap. Flatten, and form 2 disks. Wrap, and refrigerate at least 1 hour before using.

I frequently fore go the processor and just make this by hand, using either a pastry blender, or two butter knives, or just my fingers. I actually like to feel the pastry dough in my h
ands. But whatever way is easiest for you...thats what you do.

One week from today....Turkey Day!
For all who celebrate...I wish you a wonderful day with family and friends. I am Thankful for all of you!


  1. Linda, that is probably the most perfect looking pumpkin pie I've ever seen.


  2. Thank you Ann...we are waiting patiently until Thursday...
    The boys are dieing for a pie!

  3. What a beautiful pie! Your crust looks perfect.

    I've always followed the recipe on the back of the Libby's can, too, but will incorporate your changes next time. Thank you!! :)

    P.S. Hope your mom and your son are feeling up to snuff soon!

  4. That is a lovely pie. And its true always make the tried and tested on such an important day!

    Hope your mother gets well quickly and your son home soon :)

  5. You can't wait to kiss his face:) Hope your other son and mom feel way better soon..

    The well as all th cute cards..make for such a special post Linda..Happy Thanksgiving to you and yours..

  6. We have always used the recipe on the Libby's can. Will make your adjustments this year!

  7. Your pie looks perfect, Linda. As they say, if it isn't broken, don't fix it! Pumpkin Pie doesn't come any better than the Libby Jazzy recipe! Happy Thanksgiving to you and your family from me and mine .. xo

  8. I agree, perfect pumpkin pie... bless those recipes on the back of cans.... dozens of years of experience go into them so they are usually great... never perfect though so you can put your imprimatur on you have done.... no wonder your boys are waiting to eat that beauty!

  9. i love your playlist linda. I'll coninue browsing through.

  10. the pie crust looks perfect! nothing like mine :)

  11. Gorgeous pie!!! I'm waiting to make mine, too...and use some similar adjustments to the recipe. Hope my crust is just as lovely :)

  12. Thank you my friends!

    Anja...thanks for noticing! I spent some time thinking up all the songs that were about food late one night!

    Thanks for stopping by Mr, Pineapple Man! Keep up your pie baking!

    Thanks Lizzy , I am sure you crust will be even nicer than mine!

  13. been baking pies all afternoon, yet yours is still tmepting me, velvety smooth, yum!

    happy holiday linda, wishing you a wonderful thanksgiving :)

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  15. ...(sorry, typos!)

    Linda, what a gorgeous pie! I hope your Thanksgiving was wonderful. Ours was snowy. It's still snowing...