Pumpkin Pie

Pumpkin Pie

December 25: National Pumpkin Pie Day

Although pumpkin pie is a prominent dessert on Thanksgiving, it also is appropriate on Christmas, especially when a tasty traditional turkey is served instead of ham or roast beef. In fact, pumpkie pie is mentioned in at least three Christmas songs, “There’s No Place Like Home for the Holidays,” “Sleigh Ride” and “Rockin’ Around the Christmas Tree.”

We prefer to prepare our pumpkin pie from semi-scratch (the pumpkin puree is canned and the deep-dish crust is frozen) a day or two before the big feast day to minimize any last-minute mania in the kitchen. We wish you a Merry Christmas and a Happy National Pumpkin Pie Day!


(Adapted from Libby’s)


  • 1 can (15 ounces) canned pure pumpkin (we used Libby’s brand)
  • ¾ cup sugar, granulated white
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 2 eggs
  • 1 can (12 ounces) evaporated milk
  • 1 unbaked 9-inch deep-dish pie crust


In a medium bowl, mix together the sugar, cinnamon, ginger, cloves and salt. Set aside. In a large bowl, beat the eggs with the canned pumpkin. Gradually add the sugar and spice mixture and blend everything well.

Pumpkin Pie

Add the evaporated milk and mix well.  Pour into the pie crust. Put the pie on a baking sheet and line the edge with foil or pie crust shields to prevent overbrowning. Bake in a preheated oven at 425 degrees F for 15 minutes. Then reduce the heat to 350 degrees F and bake for another 40-50 minutes (use a toothpick in the center to test for doneness). Remove from the oven and cool completely on a wire rack. Refrigerate to set. Slice and serve with a dollop of whipped cream (optional).

Pumpkin Pie