Old-fashioned pumpkin pie from The Dahlia Bakery Cookbook: Sweetness in Seattle: 125 of Our Favorite Recipes by Tom Douglas and Shelley Lance

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Sugared cranberries; Sweetened whipped cream

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rutabaga on November 30, 2014

    This is the classic pumpkin pie recipe, using cream and milk rather than the evaporated milk typically found on canned pumpkin labels. As you would expect, it's at its best a day after it's made. I used a canned pumpkin since I had a tin that needed to be used, but otherwise baking a sugar pumpkin at home would be a fun project. I also used the Smitten Kitchen all butter pie pastry recipe rather than the Tom Douglas one (I am an all butter pie pastry convert). It took longer than expected for the pie to fully bake - 90 minutes at 350 degrees after the initial 15 at 400. This made the crust a bit dark, almost too dark. The filling was also very soft and luscious, which I prefer over a pie that's too stiff. I increased the spices by half because my husband likes his pumpkin pies with extra spice.

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