Thanksgiving Pie

I myself am not a big fan of pumpkin pie, but I know many who are, so I thought it would be fun to check out the “old-school” way of the pie. Do you buy your pie? Really? Come on and try making it this year! Your loved ones will be so glad you did.

A friend was kind enough to describe the taste of this pie. It was creamier than a store bought pie, almost custard like. He also said that it was spicier. Not too spicy, but it had a lot of flavor. He said that it should be called something other than pumpkin pie since it was so different than what he was used to. Bottom line: he liked it.

I am also including the pie crust recipe. It was fairly easy and rolled out very nicely. If you want to cheat with a store bought crust, go ahead. I won’t tell!

Plain Pie Pastry Dough


  • 2 c. flour
  • 1/2 t. salt
  • 1/3 c. butter, cold
  • 1/3 c. lard (I did use this!)
  • Ice water (about 1/3 c.)


  1. Mix salt with the flour. Work in butter and lard (I used a food processor), until it is mixed into bits no larger than a pea.
  2. Stir in enough water with a fork (or your processor) to make the dough come together.
  3. The best rule of thumb is to start with half of the water and give a good mixing before adding more water.
  4. Divide into 2 balls, wrap in plastic wrap and chill.

Retro Pumpkin Pie


  • 3 c. pumpkin (a large can 1 lb 13 oz will do!)
  • 1 c. brown sugar
  • 1 c. sugar
  • 2 T. molasses
  • 1/4 t. powdered cloves
  • 3 t. cinnamon
  • 3 t. ginger
  • 1 t. salt
  • 4 eggs, slightly beaten
  • 2 cups warmed milk (or part cream, I used just milk)


  1. Mix all ingredients in order given. This filling is very runny. Don’t be alarmed! Pour into unbaked pie shell and bake.

Baking directions:

  1. Set pie in the bottom of a 450 degree oven for 10 minutes.
  2. Then reduce heat, move the pie to the middle shelf and bake at 350 for 40-50 more minutes.
  3. The pie will still jiggle, but will not look dark in the center.

Test with a knife. If it comes out clean, you can take it out.

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