Grandma Dorothy's Colonial Pumpkin Pie (and the Aprons That Go With It)
There's a certain kind of afternoon that only happens in Fall — the light comes in low and gold, the kitchen smells like cinnamon, and the counter is dusted with flour you didn't quite sweep up. That's the afternoon this pie was made for. This is my Grandma Dorothy's Colonial Pumpkin Pie, and it's the one I make every Thanksgiving. The filling is smooth and gently spiced. No heavy pumpkin pie spice here, just cinnamon and ginger, which means it's the pie for people who don't always love traditional pumpkin pie.
Grandma Dorothy's Colonial Pumpkin Pie
- 1 1/2 cups cooked pumpkin
- 1 cup brown sugar
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- 3 eggs, slightly beaten
- 1 cup evaporated milk
Combine pumpkin, brown sugar, salt, cinnamon and ginger in a large mixing bowl. Add in eggs and evaporated milk. Mix thoroughly. Pour into a 9" unbaked pie shell. Bake at 425 degrees for 40–45 minutes, until a knife inserted comes out clean. Cover the crust with foil after the first 15 minutes of baking.
And of course, you can't bake a pie like this without the right apron. We made the Autumn at Home Collection for exactly this kind of afternoon — aprons in warm fall colors, made for the kitchen, the garden, and the long slow afternoons in between.
If you're making this pie this season — and I hope you are — the Autumn at Home Collection is waiting for you.