This pie recipe has been passed down from Dr. Peters mother and he now bakes it every year for his family.  As you are celebrating Thanksgiving tomorrow, don’t forget to give thanks for all your many blessings! Life is truly a gift and we are all so blessed to leave our mark here.  HAPPY THANKSGIVING!


½ cup granulated sugar

½ cup dark brown sugar

2 tsp. ground cinnamon

¾  tsp. nutmeg

½  tsp. ground ginger

½ tsp. ground cloves

1 Tbsp. all purpose flour

3 eggs, beaten

1 ½ cups heavy cream

¼ cup unsalted butter, softened

1 tsp vanilla

1 ½ cups fresh pumpkin puree

Preheat oven to 425º F.

Combine granulated sugar, brown sugar, cinnamon, nutmeg, ginger, cloves, and flour in a large mixing bowl.  Whisk eggs, cream, butter, and vanilla in a medium mixing bowl.  Add this mixture to the dry ingredients and mix until smooth.  Add the pumpkin until well combined.

Place unbaked pie crust (from scratch or prepared) into 9” pie pan and pour batter into pie crust.

Place the pie into the oven at 425º for 15 minutes then  reduce heat to 325º and bake for 40-50 minutes longer.  The pie is done when a toothpick placed into the center of the pie comes out clean.

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