Pumpkin Pie

Pumpkin pie is a fall staple - but are you making it right? We went to Bubby's to learn their recipe for this Thanksgiving classic.


9 inch pie crust 1
Pumpkin puree 2 Cup (32 tbs) (from roasted pumpkin)
All purpose flour 1 Tablespoon
Ground cinnamon 1 Teaspoon
Salt 1 Teaspoon
Ground nutmeg 1 Pinch
Heavy cream 1 1/3 Cup (21.33 tbs)
Eggs 3 Large
Packed light brown sugar 1/3 Cup (5.33 tbs)
Sugar 1/3 Cup (5.33 tbs)
Vanilla extract 1 Tablespoon
Chopped candied ginger 1 Tablespoon



Preheat oven to 325F.


In a bowl, combine flour, cinnamon, salt, nutmeg and set aside.

In a large mixing bowl, combine pumpkin puree, cream, eggs, sugars, vanilla and mix well.

Add flour mixture, ginger and mix well.

Pour into pie crust and place on baking sheet.

Pop into oven and bake for 50-55 minutes.

Allow to cool completely and then chill until cut into wedges.


Serve with caramel sauce, candied pecans and enjoy!

Recipe Summary

Difficulty Level: Easy
Cook Time: 55 Minutes
Ready In: 55 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 401Calories from Fat 214

 % Daily Value*

Total Fat 24 g36.9%

Saturated Fat 12 g60%

Trans Fat 0 g


Sodium 406 mg16.92%

Total Carbohydrates 42 g14%

Dietary Fiber 2 g8%

Sugars 21 g

Protein 5 g10%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet