“The Help’s” Pumpkin Pie

In anticipation of Thanksgiving, I thought I’d share with you my favorite pumpkin pie recipe. A friend of mine from New Orleans – Carol McCall – shared it with me. It was her housekeeper’s recipe and I’ve never seen another recipe like it for pumpkin pie. I wish that I had written her name down – but I didn’t and I’m sorry that I did not as I’d like to give her proper credit. Most pies use a whole lot more milk. This one only has 2 tablespoons of cream in the entire pie.

I provided a recipe for pie crust in my November 4th post. However, you can – of course – use either refrigerated pie crust dough or a frozen pie crust. I personally prefer a homemade crust but have been known to use a pre-made crust when I was tight on time.

I hope you like this recipe as much as I do as much as I do. Happy Thanksgiving!

“The Help’s” Pumpkin Pie

2 cups pumpkin
1 cup sugar
1 TBSP. flour
1 TBSP. melted butter
2 TBSPS. cream
2 eggs, beaten
½ tsp. Mexican vanilla
¼ tsp. nutmeg
½ tsp. cinnamon
A pinch of allspice
1 unbaked 9” pie shell

Pre-heat oven to 375°.

In a large mixing bowl, whisk all ingredients together and pour into unbaked pie shell.

Bake for 40 minutes or until center of pie is set and a toothpick inserted in the center comes out clean.