Pumpkin pie is the ultimate fall treat! This cozy dessert combines creamy pumpkin filling with warm spices like cinnamon & nutmeg, all in a buttery crust. It’s a holiday favorite, especially at Thanksgiving, & tastes amazing topped with a dollop of whipped cream. Think of it as a slice of autumn on your plate!

• 1/2 recipe of the most perfect Pie Crust
• 1 large egg yolk
• 3 large eggs
• 2 cups of cooked pumpkin puree
• 1-1/2 cups of heavy cream
• 1/2 cup of sugar
• 1/3 cup of packed brown sugar
• 1 teaspoon of ground cinnamon
• 1 teaspoon of ground ginger
• 1/2 teaspoon of ground nutmeg
• 1/4 teaspoon of ground cloves
• 1/2 teaspoon of salt
• Whipped cream, for topping

Pies made from pumpkin or sweet potato purees should be handled in a similar way to custard pies.  To prepare fresh pumpkin puree, go for the well-known Hokkaido, a descendant of the original giant pumpkin.  You will need a 3-pound pumpkin to make the 2 cups of puree you need.  Wash & split the pumpkin into quarters with a heavy knife.  Cut out the stem, scrape out the stringy pulp, & seeds. Put the pumpkin rind side down in an oiled roasting pan. Cover it tightly with aluminum foil. Bake it at 325°F (160ºC) until very soft, about 1-1/2 hours.  Scrape the flesh free of the rind and puree in a food processor.

Position you oven rack in the center of the oven & preheat to 375°F (190ºC). Build up a high fluted rim. Line a 9-inch pie pan with the most perfect pie crust. It is a special recipe I have linked above.

In a large bowl, whisk the 3 eggs thoroughly.  Whisk in the pumpkin puree, heavy cream, sugar & brown sugar, cinnamon, ginger, nutmeg, cloves, & salt.  Pour the pumpkin mixture into the molded pie crust and bake for about 45 minutes, until firm.  Cool completely on a rack.  The pie can be refrigerated for up to 1 day.  Serve cold or at room temperature, accompanied by a dollop of whipped cream.

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Pumpkin pie has been stealing the spotlight at fall feasts for centuries! It all started with Native Americans, who introduced pumpkins to early settlers. Colonists experimented by baking the pumpkin with milk, honey, and spices right in its shell—talk about rustic cooking! Over time, this humble squash evolved into the creamy, spiced pie we know. It became a Thanksgiving star. It also became a symbol of autumn coziness.

By the 17th century, recipes for a more pie-like version appeared in England. They used pumpkin flesh blended with eggs, cream, and sugar. This mixture was baked in a pastry crust. These recipes crossed the Atlantic with settlers and evolved into the classic spiced pumpkin pie Americans associate with Thanksgiving today. It became a cultural symbol of the harvest season and remains a beloved dessert. Today, pumpkin pie is often served with whipped cream on top. There are many variations of the recipe. Some include adding caramel or pecans to the filling. Others use a gingersnap or chocolate crust.

Native American communities have a deep culinary tradition with pumpkins. However, modern pumpkin pie, as commonly served, is not a traditional Native American dish. Indigenous peoples historically roasted or stewed pumpkins and other squashes. They also incorporated them into soups and bread in simpler, naturally savory or sweet ways. Today, many Native Americans enjoy pumpkin pie, as it has become part of broader American cuisine. Still, traditional pumpkin recipes within Native cultures often use the squash to celebrate its natural flavor. They often omit the heavy addition of sugar or dairy seen in modern pies. It’s a reflection of the adaptability and blending of Indigenous culinary traditions with contemporary cooking.

More than just a delicious fall dessert—it’s can be considered a symbol of gratitude, harvest, and cultural blending. Its roots trace back to Native American traditions. Every slice carries a legacy of resilience, creativity, and shared traditions. Native American communities are still praised today for being at the forefront of environmental sustainability. Many tribes are revitalizing traditional ecological practices. They use controlled burns to manage forests and plant “Three Sisters” gardens. These gardens include corn, beans, and squash grown together for optimal soil health. These time-tested techniques not only preserve biodiversity but also inspire modern sustainability movements. Bravo!