Happy Holidays Ladies (and gents)!!

Thanksgiving is NOT Thanksgiving without pumpkin pie! And why should such a scrumptious fall dessert be reserved for one day? I make this pie several times during the fall/winter season and it always makes people happy.

Some people go to the bother of using a real pumpkin and making their own crust and I admire that, but many of the best chefs advise to just use canned pumpkin because it has the right consistency and I find that using a frozen pie crust works just fine.


1 15 oz can of pumpkin puree (I like Libby’s)

1 frozen pie crust (I like Marie Callander’s which comes in a pie pan)

½ cup white sugar

¼ cup brown sugar

½ tsp salt

1 tsp cinnamon

½ tsp ginger

1 tsp All Spice

2 eggs

1 tbsp brandy

1 12 oz can evaporated milk



Oven 425

Take out pie crust from freezer so it can thaw slightly.

Mix all dry ingredients from sugar to All spice in a bowl and set aside.

Beat eggs in mixer. Add brandy, Add pumpkin. Add in dry ingredients slowly.

Add evaporated milk.


Pour into crust set on a baking sheet. You can brush the crust edges with beaten egg if you like.

Bake at 425 for 15 minutes then reduce temperature to 350 and bake for 45-55 minutes until it only slightly jiggles in center.


Remove and cool completely. Refrigerate to set completely.

When serving, warm in oven and top with vanilla ice cream or whipped cream.