Thanksgiving and My Version of Libby’s Famous Pumpkin Pie

Pumpkin Pie.jpgMay your Thanksgiving celebration be filled with gratefulness and joy.

Thank-you to everyone who stopped by this little website during the past year.  A special thanks to…

  • Those of you who leave comments of encouragement, tidbits of useful information, thoughtful questions, or funny observations
  • People who stumble, tweet, re-tweet, pin, re-pin and otherwise spread the word about a favorite post.
  • Readers who come back to report their experience with a particular recipe, good or bad, in person or in writing
  • Facebook followers and fellow food bloggers– you’re the best
  • Readers who left supportive and comforting words during my father’s illness and subsequent passing– they were read and re-read
  • Friends, family and co-workers who eat my rejects and overruns
  • My friend who proofreads my posts. (If you find a mistake, it’s probably because I changed something after she read it.)

Love y’all. Have a wonderful Thanksgiving!

Give thanks to the LORD, for he is good;

his love endures forever.

Psalm 107:1



p.s. In case you haven’t chosen a recipe for pumpkin pie yet, here’s the one I like . . . . this year. It’s a richer and creamier adaptation of Libby’s classic pumpkin pie. Thanks to Better Homes and Gardens (November 2011) for the idea to cut letters out of pie dough scraps. I bought a set of small alphabet cookie cutters that I’m pretty sure you’ll be seeing again in other projects.

Pumpkin Pie
Recipe type: dessert
Serves: 8
Prep time:
Cook time:
Total time:
My take on Libby's traditional recipe for pumpkin pie
  • ¾ cup brown sugar
  • 1 teaspoon cinnamon
  • ⅛ teaspoon cloves
  • ½ teaspoon ginger
  • ½ teaspoon salt
  • ⅛ teaspoon allspice
  • 2 eggs + 1 egg yolk
  • 1 (15 ounce) can pure pumpkin
  • ½ cup heavy cream
  • ¾ cup milk
  • 1- 9-inch unbaked pie crust (I used my recipe for Yogurt PIe Crust)
  1. Combine first 6 ingredients in medium bowl.
  2. Whisk eggs and pumpkin together in another bowl. Add spice mixture and whisk well. Add cream and milk and whisk until smooth.
  3. Optional: Pour pie filling through a medium sieve into microwave-safe bowl for maximum smoothness.
  4. Heat filling in microwave for two minutes, whisking several times.
  5. Fill pie shell. Shield crust around the outside of the pie with aluminum foil or a pie shield which is well worth the money. (
  6. Bake at 350 degrees 35-40 minutes or until middle jiggles like jello.



Email This Post Email This Post Share Follow me on Pinterest

{ 10 comments… read them below or add one }

Paula November 24, 2011 at 7:31 am

Beautiful pie and a touching post. Happy Thanksgiving to you and yours Paula.


Gary November 24, 2011 at 6:54 am

That’s one good-looking crust! Happy Thanksgiving.


Lorraine November 24, 2011 at 6:42 am

Happy Thanksgiving Day! Your pie is picture perfect (and your photo is a perfect picture!). Joining you in giving thanks to the One who gives abundantly 🙂


Jane Schmidgall November 24, 2011 at 6:13 am

Your posts are always a delight and encouragement! Thankful for friends in my blogging world! God bless you!


Debbie November 23, 2011 at 9:25 pm

So cute! Can I just pay you to make my pie crusts? Very frustrating experience but always interesting! Thanks for sharing your creativity! You are an inspiration to all! Happy Thanksgiving!


Nicole@The Galley Gourmet November 23, 2011 at 8:02 pm

Happy Thanksgiving to you and yours!


The Café Sucré Farine November 23, 2011 at 7:13 pm

Thanks Paula, for you and your wonderful blog, an inspiration to many, and to your (our ) God from whom all blessings flow! Have a wonderful Thanksgiving!


Susie November 23, 2011 at 5:18 pm

Thanks again for sharing this pie with me so I could share it with my ladies Bible study group! It was a hit, and delicious as always!


Megan's Cookin' November 23, 2011 at 5:07 pm

I always use the Libby’s recipe but now I must try your version. Happy Thanksgiving Paula!


Smedette November 23, 2011 at 2:59 pm

Happy Thanksgiving!


Leave a Comment

Previous post:

Next post: