Pumpkin Pie


Thank you to all of my readers who have waited patiently for the blog to get back on a regular schedule.

Last week, I filled you all in on our big new adventure that has been keeping me pretty busy. I am happy to say that I have so many blog posts lined up for the next few weeks.

Keep in mind that a lot of them are recipes from the last couple of months that I am just getting around to posting, but I will be throwing in some DIY posts, house updates, job updates, and probably some other fun things as well.

I love blogging…and I love this blog, so I am very ready to be back!


Let’s start things off with one of C.J.’s holiday “musts”…pumpkin pie.

I have never been a fan of pumpkin pie, so when we had our first Thanksgiving together a few years ago, I didn’t even think to include a pumpkin pie…whoops! We ran to the store to purchase one and I have been sure to have a homemade one at all the Thanksgivings since then.

The recipe below is one that C.J. really enjoys and I hope you do too!




  • 2 cups of pumpkin
  • 1 1/2 cup heavy cream
  • 1/2 cup packed dark brown sugar
  • 1/3 cup white sugar
  • 1/2 teaspoon salt
  • 2 eggs plus the yolk of a third egg
  • 2 teaspoons of cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground cardamon
  • 1/2 teaspoon of lemon zest
  • 1 crust


  1. Preheat your oven to 425°F.
  2. Beat the eggs in a large bowl. Mix in the sugars, salt, spices, and lemon zest. Mix in the pumpkin purée. Stir in the cream. Beat together until everything is well mixed.
  3. Pour the filling into an uncooked pie shell. Bake at a high temperature of 425°F for 15 minutes. Then after 15 minutes, lower the temperature to 350°F. Bake for 45 to 55 minutes more, or until a knife inserted in the center comes out clean. (About half-way through the baking, you may want to put foil around the edges or use a pie protector to keep the crust from getting too browned.)
  4. Cool the pumpkin pie on a wire rack for 2 hours.



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