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November 26, 2018

What's a better way to end Thanksgiving and say goodbye to Fall than with a pumpkin pie! Here's our tried and true recipe.



  • 1 (8 oz) package softened cream cheese
  • 2.5 cups mashed canned pumpkin
  • 1 cup sugar
  • 1/3 teaspoon salt
  • 2 egg yolks, plus slightly beaten egg
  • 1 cup half and half
  • 1/3 cup melted butter
  • 1.5 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon optional ground ginger
  • 1 piece pre-made pie dough
  • Whipped cream (for topping)


  • Preheat the oven to 375 degrees.
  • Place a piece of pie dough into a pie pan and press firmly along the bottom and all sides. Pinch the edges together to make a pretty pattern, and then put the shell back into the freezer for 1 hour until it is firm. Bake for 20 minutes,  or until the crust is dried out and beginning to color.
  • For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs mixed with the yolks, half-and-half and melted butter, and beat until combined. Finally, add the vanilla, cinnamon and ginger, if using, and beat until incorporated.
  • Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature. Cut into slices and top each piece with a generous amount of whipped cream.