Pumpkin Pie – Family Favorite

Posted 17 November, 2012 by Trish in In the Kitchen / 26 Comments

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Someone asked recently if anyone had a pumpkin pie recipe that didn’t call for corn syrup because she was having trouble finding one. What?! Pumpkin pie with corn syrup?! No thank you. Actually, I’m sure it would be tasty, but really?

My mom has been making this pumpkin pie recipe for years–for every Thanksgiving and Christmas. I don’t know where the recipe originates but I believe she got it from one of those holiday recipe booklets at the check-out line. It’s a no-fail recipe for us and has always pleased. There are a lot of spices, which I love, but you can probably amend them as you like.

Pumpkin Pie

1 package (15 oz) refrigerated pie crust, divided (or crust for 9 inch dish plus extra for leaves)
1 can (16 oz) solid pack pumpkin
1 cup half and half
3 eggs
2/3 cup sugar
¼ cup honey
2 tsp ground cinnamon
1 tsp ground allspice
1 tsp ground nutmeg
½ tsp ground ginger
½ tsp ground cloves
½ tsp salt

Golden Leaves:
1 refrigerated pie crust, reserved from pie
½ cup half and half
3 tbsp sugar

Preheat oven to 425º. Roll 1 pie crust on floured surface into 10-inch circle and place into 9-inch pie dish. Trim edges. The remaining pie crust will be used for the Golden Leaves.

Combine remaining ingredients except Golden Leaves. Pour into Crust.

Bake for 10 minutes and then reduce oven temperature to 350º. Bake an additional 40 to 45 minutes until pastry is brown and knife inserted in center comes out clean. **Note that recipe calls for these times but we usually cook for 10-15 minutes longer.**  Garnish with Golden Leaves after pie has cooled. Refrigerate leftovers.

Makes 8-10 servings.

Golden Leaves Directions:

Roll pastry on floured surface to 1/8-inch thickness. Cut out leaf shapes (about 2 inches wide and 2 ½ inches long). Mark veins in leaves with tip of knife. Roll pastry scraps into rope ¼-inch thick. Cut into 2- to 3- inch pieces and twist to make tendrils.

Preheat oven to 400º. Lay pastry leaves on bottom of inverted flat-bottomed ovenproof bowl so that leaves will have curved shape (may also be placed on ungreased baking sheet). Brush leaves and tendrils with half and half and sprinkle with sugar. Bake 10-15 minutes until golden brown. Remove to wire rack and cool completely.

Do you have a favorite pie at Thanksgiving time? We usually also make this apple pie and perhaps a pecan as well. Or cherry. Or…you know, we love pie. :)


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26 Responses to “Pumpkin Pie – Family Favorite”

  1. Kay

    I’ve never heard of putting corn syrup in pumpkin pie either. My recipe that I’ve made for too many years to count was originally from a magazine, I think. Anyway, it’s much like yours, but it has Carnation evaporated milk instead of the half-and-half and only sugar, not the honey. It always comes out perfectly. In fact, I’m making it on Wednesday for the Thursday meal we’ll host here at our house. Happy Thanksgiving, Trish!

  2. I’ve never heard of corn syrup in pumpkin pie either. The honey is a nice touch. Your recipe is similar to mine, but I use regular whole milk.

  3. That’s a gorgeous pie!

    I’ve never heard of a pumpkin pie with corn syrup either- on the other hand, almost every pecan pie recipe I’ve seen calls for corn syrup. And mind you, this is corn syrup (mostly glucose) as opposed to high fructose corn syrup that’s abundant in processed foods. And corn syrup is not an ingredient I mind using once in a while for certain recipes.

    • Nupur – you’re right about it not being the same as high fructose corn syrup. We call it Caro syrup down here and it’s really delicious on pancakes. ;) But it can be heavier! I also actually use it in my sugar cookie recipe!

  4. I have never had pumpkin pie – in NZ pumpkin is really only used as a savoury vegetable. I will have to try it in a pie sometime. Have a good week.

  5. Les

    This sounds delicious!!! I love pumpkin pie, but alas, my husband does not. Maybe I’ll make this one to take to work to share.

  6. Ti

    Almost exactly the same as my recipe which I got out of a magazine. No one puts corn syrup in pumpkin pie. She must mean pecan pie.

  7. I’ve had pumpkin pie for the first time a few weeks ago. It was pretty bland. Luckily, Care told me that it’s not supposed to taste that way! :-) I think I’ll try your version.

  8. This does sound good; sadly I don’t have any pumpkin pie lovers at this house. We usually have a pecan pie and this year I am also making a cranberry tart to my menu. I like all the spices and the honey in your list of ingredients.

  9. I’m actually not the biggest fan of pumpkin pie, unless it has a TON of whipped cream (or cool whip) on top. We haven’t figured out what we’re making for dessert for Thanksgiving yet. There will be cranberry cake, but dunno what else yet.

  10. Ew, people bake stuff with corn syrup? I always thought it was an evil of convenience foods. Yuck. Yours looks lovely. Though I have no idea what half and half is so I’d have to find a replacement.

    • Joanna – The corn syrup I’m referring to isn’t quite the same as the stuff that’s in highly processed sugary foods but it can be overly sweet. Half and half is heavier than milk so I think you might just be able to substitute milk and a bit of butter. Or I wonder if you could get away with using half milk/half cream? Or maybe just milk. Ha! Guess I could experiment…

  11. That’s a beautiful pie! I used to make Julia Child’s pumpkin pie from Way of Cooking but it felt way too decadent especially since we always felt like we needed a practice run in early November to make sure we were ready for the holiday season. You recipe seems more reasonable.

  12. I’m almost too embarrassed to admit this but after all of the cooking that my Mom and I do on Thanksgiving we usually use frozen pies for dessert. Gah! I know. But we do always make fruit pizza which is the big winner with my kids :) Hope you have a wonderful Thanksgiving if I don’t talk to you before then!

  13. I’ve never tried pumpkin pie (actually I’m unsure if I’ve tried anything with pumpkin in it) but it sounds delicious and looks good too.

  14. love pumpkin pie..in fact I made one yesterday for an early Thanksgiving dinner and looking forward the leftover pie this evening.
    no corn syrup, in fact very much like your recipe, but always use evaporated milk.

  15. Nom! I can’t wait for pumpkin pie, although, frankly, this fall I’ve been eating almost anything with pumpkin in it and it’s made me very happy!

  16. Yum yum yum!!! This looks awesome. Sadly, while I enjoy pumpkin pie, I think I’m the only person in my family who does. Instead, we usually opt for pecan pie (a staple) and a couple of wild cards. This year (we had our Thanksgiving yesterday), we rounded out the dessert lineup with buttermilk pie (amazing) and my mom’s banana pudding (even more amazing). It was a FABULOUS feast!

    Thursday I’ll be going to Austin to eat Thanksgiving dinner with David’s family. Looking forward to finding out how they do it. :)