THANKSGIVING Autumn Pumpkin Pie

Allison Johnston | 14 November, 2016

Autumn Pumpkin Pie is always a delicious dessert for any dinner this fall! Enjoyable for everyone at the table. This recipe makes quite a bit of filling and can do two frozen pie crusts as they tend not to be too deep. If you make your own crust it will fill 1 pie crust.


2 pie crusts ( frozen) - or 1 homemade pie crust.

2 ½ cups of pumpkin purée


2 cups of whipping cream ( save 1 for whipping)

2 eggs

2 cups brown sugar

* candied pecans for decoration and delicious crunch!



Pre bake the pie crusts with pastry weights and parchment paper (or as instructed on the box ) for 10 minutes in a pre heated 400º oven.

Remove the paper and weights.

Meanwhile, beat the eggs together with the sugar.

Mix in the pumpkin purée, spice, and 1 cup of the cream.

Blend everything together.

Pour the pumpkin mix into the pie shells and lower the temperature to 350º.

Bake for 1 hour and then set aside to cool.

Whip the remaining 1 cup of cream to serve with the pie.