Pumpkin pie is one of those Thanksgiving dinner dishes that can get pretty divisive. The whole pumpkin spice craze of the last 20 years (yes folks, it’s been that long) hasn’t helped either.

The filling is pretty straight forward ... at least I know what it takes. Make 9 inch pie crust. Heat oven to 350°. Place pumpkin in large bowl. Stir in milk. Mix flour with sugar, salt, cinnamon ...

Eggs, sugar, cream, and canned pumpkin: all basic building blocks for a good, from scratch pumpkin pie. But though it comes naturally to reach for that aluminum can full of puréed pumpkin flesh ...

Pumpkin pie is the quintessential ... like a parched landscape—not pretty. Undercook it, and you’re left with the dreaded soupy middle and a soggy bottom crust that almost guarantees it ...

Rich with pumpkin flavor and warming seasonal spices, pumpkin pie is a no-fuss dessert that's easy to make and perfect for making ahead. The iconic holiday dessert boasts a smooth, silky filling ...

I was also expecting the pie to have a pretty rich center ... But I wished the crust had more flavor. For convenience, I swapped fresh pumpkin for canned in Brown's recipe Brown's recipe on ...

Pour in to a 9-inch pie pan and press the crust evenly into the pan. Bake for 10-12 minutes until golden brown and set. Allow to cool. In a clean food processor, add the pumpkin, cream cheese ...