Thanksgiving Pumpkin Pie

Pumpkin Pie and The Only Pumpkin Spice That Matters

Let’s be honest — we’re knee-deep in pumpkin spice season, and it’s getting out of hand. It’s infiltrated everything from yogurt and breakfast cereals to dog shampoo and car air fresheners. Somewhere, a car-parts executive is probably pitching Pumpkin Spice Brake Pads with “notes of cinnamon and burnt rubber.”

As for me? I’m proudly immune to the siren song of the pumpkin spice industrial complex. You won’t catch me sipping that infamous Daddy Warbucks Latte — you know, the one that costs as much as a down payment on a used Subaru and tastes like nutmeg had a panic attack.

But when it comes to Thanksgiving? That’s a different story

Pumpkin pie is where the madness comes to an end and finally makes sense — where spice meets purpose, and all is right with the world. No Thanksgiving is complete without that custardy, spiced wedge of orange perfection tucked under a dollop (or mountain) of whipped cream.

The Goldilocks Quest for Pie Perfection

I’ve been tweaking this pumpkin pie recipe for years — testing out “light and fluffy” versions that felt more like spiced soufflé, and “dense and traditional” ones that could double as doorstops. But last year, two magical ingredients turned this humble pie into a showstopper: dark rum and molasses.

The rum brings a warm, caramel depth — like your favorite uncle who always has a good story and a little flask. The molasses? It adds a rich, earthy sweetness that plays beautifully with cinnamon, ginger, and cloves. These two ingredients don’t scream for attention — they whisper, “Hey, we’ve been here all along, just being aweome.”

We loved it so much, we’re not changing a thing this year. That’s right, the pie recipe has officially been locked in. Have we found the Goldilocks zone? That just-right balance of spice, sweetness, and nostalgic bliss? I daresay… yes.

Happily Ever After

So while the world rushes to buy pumpkin spice body spray or whatever new horror awaits us at the grocery store endcap, I’ll be in the kitchen — making the one version of pumpkin spice that’s stood the test of time.

Happy Thanksgiving, friends. May your pie be rich, your crust be flaky, and your Thanksgiving dinner be EPIC!.

Let’s Make Pumpkin Pie!

Heat oven to 425 and place rack in center of oven. Create a soft puree by mixing the pumpkin, white sugar, brown sugar, salt, molasses, rum, cinnamon, ginger, nutmeg, cloves, eggs and yolk, cream and milk until smooth. Add more milk 1 tablespoon at a time if the mixture is too stiff.

Place your pie crust into a glass pie pan and trim the edges to match the lip of the glass. Create a scalloped edge with your thumbs. Pour the filling into the pie crust to just below the rim of the pan.

Bake until the rim of the crust begins to turn gold, 10-15 minutes and cover the edges of the pie with a rim cover or aluminum foil to prevent burning the edges. Reduce heat to 350 and bake another 40-45 minutes, until a tester comes out clean. The center of the filling should still be a bit wet, but it will continue to cook as it cools.

Immediately turn the oven off, leave the door ajar and let it set 20 minutes more as the oven cools. This will prevent the filling from turning watery.

Serve warm or allow it to cool and wrap tightly and refrigerate for up to two days. Let the pie come to room temperature before serving.

Sprinkle with the crushed almonds and decorate with whipped cream.

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