Pumpkin Pie

Makes 2 pies

Time: 90 minutes

Once you try this pie you will have lots to be thankful for! It is healthy and sooo very delicious. I also provide my mom’s favourite (and unique) way of making pumpkin pie… I think you will enjoy this!

Music Selection: Johnny Cash – Thanksgiving/Thank You


2 pie crusts (9 inch) – pate brisee recipe

5 cups pumpkin puree

6 eggs

2 cups dark brown sugar

1 tsp salt

3 tsp cinnamon

1 tsp ground ginger

½ tsp ground nutmeg

¼ tsp ground cloves

Optional: dash of pepper

1 cup heavy cream

Egg wash: egg white and 1 tbsp sugar

Toppings: thin coins of banana & whipped cream


Preheat oven to 375 degrees.

Roll out the pie crusts and gently fold over pie plates. Use your fingers or fork tines to press the dough along the top of the pans. Use a knife to cut off excess dough.

Use the leftover dough to cut a few leaves. Brush the leaves with some egg wash. Place on cookie sheet and bake for 8 – 10 minutes.

In a large bowl, mix the pumpkin puree, eggs, cream, brown sugar, salt and spices well. Pour evenly into shells, leaving a good ½ inch from top of the pans.

Bake in oven for 55 – 60 minutes. Center should still be a little jiggly. Let cool completely.

Optional – this is my mom’s way of making pumpkin pie and it is my favourite, but it is a bit unusual! When ready to eat, cover top of pie with sliced bananas, if you like bananas. Top the entire pie with whipped cream, making little peaks to look nice!

If not using bananas, place the dough leaves on top. Serve each slice with large dollops of whipped cream. Enjoy.

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