It’s hard to imagine an American Thanksgiving table without the ubiquitous orange-crusted custard finishing off the feast. Early American settlers of Plimoth Plantation (1620-1692), the first permanent European settlement in southern New England, might have made pumpkin pies more like a savory soup and served in a pumpkin than a sweet custard in a crust. Or by filling a hollowed-out pumpkin with different combinations of milk, honey, apples, sugar, and spices. Then, baking them in hot ashes.

Today the Pumpkin Pie is more than just an open-faced custard-based pie with just a bottom shortcrust (Save with these no-fail Easy Pie Crust Recipes) and no top crust. It is the favorite pie of Americans young and old. Having a love affair with this delectable dessert for more than fifty years we’ve compiled a few of our favorite pumpkin pie recipes. Plus some that sound so delicious that we will be trying them this year for our holiday gatherings. 

MOTHER’s All-Time Favorite Pumpkin Pie Recipe

This pumpkin pie recipe by Esther Shuttleworth, mother of the founder of the Mother Earth News publication, has received much praise from their palate-pleased readers. They first revealed Mrs. Shuttleworth’s secret in issue 41’s foldout, and I just had to share this wonderful recipe with you here. 

ESTHER SHUTTLEWORTH’S PUMPKREAM PIE

Ingredients

• 1 cup of granulated sugar (this would be difficult to substitute for . . . and, after all, it’s a holiday!)
• 1 teaspoon of cinnamon
• 1/4 teaspoon of nutmeg
• 1/4 teaspoon of cloves (optional)
• 1 pinch of salt
• 2 eggs
• 1 cup of pumpkin (canned, or fresh and cooked till thick)
• 1 cup of thick sweet whipping cream
• 1 unbaked 9-inch pie crust 

Directions

Combine all the dry ingredients, and beat in the two eggs till the mixture is fluffy. Stir in the pumpkin and then the whipping cream. When the filling is thoroughly blended, pour it into an 8 inch (1-1/4 inch-deep) pastry-lined pie pan, and bake it at 425 degrees Fahrenheit for 20 minutes. Then reduce the heat to 375 degrees Fahrenheit, and bake the pie for approximately 30 more minutes, or until a toothpick inserted into the filling comes out clean. While in the oven, the “pumpkream” will rise, then fall somewhat and — when it’s nearly done — develop little “good pie” cracks along the edges. “Most pumpkin pies are too spicy and ‘pumpkiny’ for my family,” says Mrs. Shuttleworth, “but they love this one!”

Brown Family’s Favorite Pumpkin Pie Recipe

Ingredients

• 1 (15-ounce) can pumpkin puree
• 1 (14-ounce) can of sweetened condensed milk
• 2 egg yolks
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 2 egg whites
• 1 unbaked 9-inch pie shell

Streusel Topping

• 2 tablespoons all-purpose flour
• 1/4 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 2 tablespoons butter, chilled
• 1 cup chopped walnuts

Directions

1. Preheat the oven to 425 degrees F (220 degrees C).
2. In a large bowl, mix together the pumpkin, sweetened condensed milk, and egg yolks. Stir in 1 teaspoon cinnamon, ginger, nutmeg, and salt. In a large glass or metal bowl, whip egg whites until soft peaks form. Gently fold into pumpkin mixture. Pour filling into pie shell.
3. Bake for 15 minutes in the preheated oven. While the pie is baking, prepare the streusel topping: In a small bowl, combine the flour, brown sugar, and 1 teaspoon cinnamon. Blend in the cold butter with a fork or pastry blender until the mixture is crumbly. Mix in the chopped nuts. Sprinkle the topping over the pie.
4. Reduce the heat to 350 degrees F (175 degrees C). Bake an additional 40 minutes, or until set.

LIBBY’S® Famous Pumpkin Pie Recipe

This is the traditional holiday pumpkin pie that many of us grew up with. We have made Thanksgiving pumpkin pies from this recipe for decades! Yes, this classic recipe has been on LIBBY’S® Pumpkin labels since 1950. It’s easy, no-fail, AND the absolute best pumpkin pie! As easy as this pie is to prepare it’s even easier to enjoy. Just mix, pour, bake for a delicious homemade traditional pumpkin pie.

Ingredients

• 3/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2 large eggs
• 1 can (15 oz.) LIBBY’S® 100% Pure Pumpkin
• 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
• 1 unbaked 9-inch (4-cup volume) deep-dish pie shell
• Whipped cream (optional)

Directions

MIX sugar, cinnamon, salt, ginger, and cloves in a small bowl. Beat eggs in a large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

POUR into pie shell.

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on a wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

Our Favorite Pumpkin Pecan Pie Recipe

The pie brings together the best of both of our favorite pies. Pecans make a luscious pumpkin pie even better. Try this Pumpkin Pecan Pie this holiday season; it’s sure to satisfy the sweet and savory lovers in your family.

Ingredients

PUMPKIN LAYER:

• 1 unbaked 9-inch (4-cup volume) deep-dish pie shell
• 2 cups LIBBY’S® 100% Pure Pumpkin
• 2/3 cup granulated sugar
• 2 large eggs
• 2 teaspoons pumpkin pie spice

PECAN LAYER:

• 1/2 cup light corn syrup
• 1/2 cup granulated sugar
• 2 large eggs
• 3 tablespoons butter, melted
• 1/2 teaspoon vanilla extract
• 1 cup pecan halves

Directions

FOR PUMPKIN LAYER:
COMBINE pumpkin, sugar, egg, and pumpkin pie spice in medium bowl; stir well. Spread over the bottom of the pie shell.

FOR PECAN LAYER:
COMBINE corn syrup, sugar, eggs, butter, and vanilla extract in the same bowl; stir in nuts. Spoon over the pumpkin layer.

BAKE in preheated 350° F oven for 50 – 70 minutes or until knife inserted in center comes out clean. Cool on wire rack.

TIP You may need to put foil around the crust to prevent burning. Also, we have made this pie several times and have increased the cooking time to 80 minutes.

Family’s Cream Cheese Pumpkin Pie Recipe

One delightful dessert…two great tastes! This yummy pumpkin pie recipe was found on Taste of Home. This 5-star pumpkin cheesecake layers pumpkin and cream cheese for a great alternative to pumpkin pie, especially for those cheesecake fans out there. With this recipe, you’ll enjoy Pumpkin, fall’s golden child, paired with a delectable cheesecake.

Ingredients

• 1 package (8 ounces) cream cheese, softened
• 3 tablespoons confectioners’ sugar
• 1/2 teaspoon vanilla extract
• 1 unbaked 9-inch deep-dish pie crust

FILLING:

• 1-2/3 cups heavy whipping cream
• 1-1/2 cups canned pumpkin
• 2 large eggs, lightly beaten
• 3/4 cup sugar
• 1-3/4 teaspoons pumpkin pie spice

Directions

1. In a small bowl, beat the cream cheese, confectioners’ sugar, and vanilla until smooth. Spread into pastry shell.
2. In another small bowl, whisk filling ingredients until smooth. Pour over the cream cheese layer. Cover edges loosely with foil.
3. Bake at 350° for 70-80 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack.

Store in the refrigerator. Yield: 6-8 servings.

Which pumpkin pie will be your all-time favorite?

Will MOTHER’s All-Time Favorite Pumpkin Pie, Brown Family’s Favorite Pumpkin Pie, Recipe, LIBBY’S® Famous Pumpkin Pie, Our Favorite Pumpkin Pecan Pie, or Family’s Cream Cheese Pumpkin Pie become your favorite? Or will your grandmother’s pumpkin pie always remain number one? 

Be sure to read How to Choose the Best Pumpkin if you would like to skip the can while making the most spectacular Jack-o-Lanterns and Pumpkin Pies!