Pumpkin Pie Recipe for Thanksgiving

Pumpkin Pie with Pecan Crust

Just in time for Thanksgiving here's a delicious easy pumpkin pie recipe for your holiday plans! Spend your holidays in Colorado with us at the Arapahoe Cafe in Dillon, CO.

This recipe is from some of our favorite customers, Dave and Clara! This recipe is from Dave’s Grandmother and we are so thankful he’s willing to share. Clara doctors this up by doubling the spices and uses ground pecans for a special and extra delicious crust!

Ingredients

  • 2 cups pumpkin puree (15-16 oz can)

  • 1 cup of sugar

  • 1 tsp salt

  • 3/4 cup evaporated milk

  • 2 separated eggs

  • 1 tbs corn starch

  • 1/2 tsp cinnamon (remember Clara doubles all of this!)

  • 1/8 tsp nutmeg and allspice

  • 1/4 tsp ginger

  • 1 raw pastry shell (if you don’t make the pecan crust)

Instructions

  1. Preheat the over to 375 F

  2. Beat egg whites until very stiff then set aside.

  3. Combine and mix: pumpkin, sugar, salt, spices, corn starch, egg yolks. Then add milk.

  4. Fold in egg whites into batter.

  5. Pour mixture into the pie crust. At altitude (aka here in Dillon), bake the pie at 375 F for 1 hour and 10 minutes. The pie should be firm on top but not solid or hard. At 7,000 feet or below only bake the pie for 1 hour at 350 F.

Pecan Crust

If you choose to make this, it’s delicious!

Instructions:

  1. Generously butter an ovenproof pie dish

  2. Grind pecans in a food chopper until you have 3 cups

  3. Press ground pecans up the sides and across the bottom of the pie dish, usually make it about 1/2” deep

  4. Bake pie over the pecan crust!

DesertLeah Rybakrecipe, dessert, thanksgiving