Homemade Pumpkin Pie Recipe

As the story goes, Hazel Dickinson baked lots and lots of different pumpkin pie recipes for Libby’s plant, some better than others, and at some point perfection was reached. That recipe became part of canned pumpkin history and remains on the can to this day.

Fall 2012

Yield: 1 nine-inch pie

Unbeknownst to most Americans we’ve been eating heirloom squash for generations, and it’s particularly fitting this takes place at Thanksgiving, a meal celebrating the bounty of our heritage.


• 1 pie pumpkin (or 1-1/2 cups pumpkin puree)
• 1 cup brown sugar, packed
• 2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 3 teaspoons pumpkin pie spice
• 2 large eggs
• 1-1/2 cups half-and-half or cream
• 1 nine-inch deep-dish piecrust (your favorite recipe)


(If using a whole pumpkin, follow the instructions for cooking and pureeing found here. Reserve 1-1/2 cups.) 

1. Preheat oven to 450 degrees F.

2. Combine the brown sugar, flour, salt, and spice in a large bowl. Stir in the eggs. Slowly beat in the pumpkin and half and half until smooth.

3. Pour mixture into the piecrust and bake for 15 minutes.

4. Reduce heat to 325 F, bake an additional 45 minutes, or until a toothpick inserted comes out clean.

For more about the origins of pumpkin pie, see: The Truth About "Canned Pumpkin."