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I have to confess. Until I made this Light and Creamy Pumpkin Pie, I mostly thought pumpkin pie was a vehicle for good, real whipped cream. My grandmothers made sweet potato pie more often than pumpkin and while many say you can’t tell the difference in the two, I beg to disagree with that. Truth be told, however, neither one ranked very high on my list of “too-die-for pies.” But I was determined.

I wanted to create a pumpkin pie that maintained the traditional taste but did not have that dense texture pumpkin pies have all too often. And I believe I’ve found it. After sharing it with  Hubby and his office crew and several of our neighbors, I know I have. The one common comment among them all was , “this is the best pumpkin pie I’ve ever eaten.”

So give it a try, won’t you? Perhaps you’ll even want to include it on your Thanksgiving menu. It’ll be one of those dishes your family won’t quibble over — unlike when you say you want to change up Grandmother’s Cornbread Dressing recipe or Aunt Mabel’s Green Bean Casserole.  You know. That kind of change that just might cause a civil war? It just won’t happen with this Light and Creamy Pumpkin Pie.

But I still want that whipped cream.

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