Recipe: Maine Thanksgiving Pumpkin Pie

For this recipe I initially picked three different pumpkin pie recipes from my vintage Maine cookbooks and created my own adaptation inspired by selections from each. Next, I baked a total of four test pies, each tinkered with to improve upon the previous pie. I guess we’ll be eating pie for a while but fortunately they can be frozen!




16 oz unsweetened pumpkin puree

2/3 cup organic sugar

2 large eggs

1 cup heavy cream

1/2 cup water

1 tsp salt

1 tsp cinnamon

1/2 tsp ginger

1/2 tsp nutmeg

9″ pie crust (not deep dish)


Mix the pumpkin puree, water, sugar, salt and spices in a bowl. Whisk eggs by hand in a separate bowl, add the cream to the eggs and whisk again before adding to the pumpkin mix. Combine all ingredients and mix well. Prick holes in an unbaked 9″ pie crust, then slowly pour in the batter avoiding the creation of bubbles. Bake at 425 degrees for fifteen minutes, then at 350 degrees for another forty-five minutes. Test for doneness with a toothpick which should  come out clean. Let the pie cool before slicing and avoid sudden temperature changes while it’s still hot to avoid cracking. Garnish with whipped cream if desired. Makes eight servings.



It’s creamy, not overly sweet and has just enough spice!


4 thoughts on “Recipe: Maine Thanksgiving Pumpkin Pie

  1. Great sounding recipe, Averyl. I can smell it baking. Hope you and Wayne are doing well. Apparently we finally got power at our house yesterday. Good thing we have a generator. Sylvia 😘
    Sent from my iPhone


  2. I do love pumpkin pie! May have to try your recipe.

    (I loved reading your old blog, Outdated by Design, and I hope you’ll continue to reprint some of them.)


    Liked by 1 person

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