Dimmie’s Pumpkin Pie

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As Thanksgiving rapidly approaches, I thought I’d share my great-grandmother’s pumpkin pie recipe. She was Pennsylvania German/Dutch to orient you regionally, and she updated the recipe through the years for modern grocery conveniences. This makes a sweet pie (as opposed to some heavier-spiced recipes out there). – Helenback


  • 1 ready-made unbaked pie crust [or make your own if you're hardcore]
  • 3 eggs, slightly beaten
  • 1 C. half & half
  • 1-1/2 C. pumpkin (about 1 of the small cans, don't buy pumpkin pie MIX by accident)
  • 1 C. brown sugar, firmly packed
  • 1/2 tsp. salt
  • 1 tsp. cinnamon


Step 1

Preheat oven to 425 degrees.

Step 2

Combine filling with an electric mixer.

Step 3

Pour into unbaked pie crust. Bake at 425 degrees for 15 minutes, then reduce heat to 350 degrees and bake 45 minutes or until done. The middle should be set. (The top looks done all the way across.) You can drape strips of aluminum foil over just the crusts before baking to prevent burning [I sometimes forget to do this and it still turns out fine].

Step 4

Garnish with whipped cream and nom.

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