Pumpkin Pie: the Basic Recipe

Jan here, giving all of you a head's up: Pumpkin Pie is too easy to resort to buying pre-baked pies from the grocery store!

Okay, I understand no time to bake. I understand last-minute changes of plans. I even understand feeling those heebie-jeebies about getting the pie crust right.

But this year I'm encouraging you to try this basic recipe. You have enough time to make it two or three times before Thanksgiving...and then won't you be the star of the gathering? Think about it - the children's eyes wide as they regard that beautiful pie - your husband's (or wife's) beaming face - your mother-in-law!!!

YES! You can do this!

Easy-Peasy-Lemon-Squeezy.

Start with the crust:

You can go here for my Never-Fail Pie Crust recipe and step-by-step instructions.

Or you can go here for Ruthy's favorite pie crust - also with step-by-step instructions.

Or, if you have to, buy the frozen pie crust from the store. But it's worth taking the time and effort to learn how to make a good pie crust!

Next is the filling:

Believe me, this is the easiest part of all. I use the recipe on the back of the Libby's Pumpkin can. Not the "Pumpkin Pie Filling" can. The pumpkin puree in the smaller can.

I did a step-by-step tutorial on pumpkin pie here.

See how easy it is? 

So, you have no excuse, do you?

And think how much your family will enjoy those practice pies as you get ready for the big day!

Let us know - Have you ever made pie from scratch? If you haven't, are you willing to try?

Jan Drexler spent her childhood dreaming of living in the Wild West and is now thrilled to call the Black Hills of South Dakota her home. When she isn’t writing she spends much of her time satisfying her cross-stitch addiction or hiking and enjoying the Black Hills with her husband of more than thirty-seven years.