Rose’s Pumpkin Pie

Thanksgiving at Rose’s house was never quiet. Between her own four kids and the dozens of foster babies who passed through their home over the years, the house was always buzzing. But somehow, even with all that beautiful chaos, she made time for her famous pumpkin pie—warm, spiced, and perfectly creamy. It was the kind of dessert that made everything slow down for a moment. And while the recipe may have evolved a bit over the years, the feeling behind it hasn’t changed one bit.

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Details:

• Serves 6–8
• Prep & cook time: 1 hour 15 minutes
• Oven: 350° degrees F

Ingredients:

For the crust:

• 2 ½ cups all-purpose flour
• 1 cup unsalted butter, chilled and cut into cubes
• 1 tsp salt
• 1 tbsp sugar
• 6–8 tbsp ice water

For the filling:

• 1 (15 oz) can pumpkin puree
• 1 (8 oz) package cream cheese, softened
• ¾ cup granulated sugar
• ½ tsp salt
• ½ tsp ground cinnamon
• ¼ tsp ground ginger
• ¼ tsp ground cloves
• 2 large eggs
• 1 (12 oz) can evaporated milk
• 2 tbsp unsalted butter, melted
• 1 tsp vanilla extract

Directions:

Prepare the crust:

• In a large bowl, combine the flour, salt, and sugar. Cut in the chilled butter until the mixture resembles coarse crumbs.
• Gradually add ice water, one tablespoon at a time, mixing gently until the dough comes together.
• Divide the dough into two discs, wrap in plastic wrap, and refrigerate for at least one hour.
• When ready, roll out one disc to fit a 9-inch pie dish. Place in dish and set aside (you’ll only need one disc for this pie; save the second for another recipe!).

Prepare the filling:

• Preheat the oven to 350°F.
• In a large bowl, beat the cream cheese until smooth. Add pumpkin puree and beat until fully combined.
• Mix in the sugar, salt, cinnamon, ginger, and cloves.
• Add eggs one at a time, mixing well after each addition.
• Stir in the evaporated milk, melted butter, and vanilla extract. Mix until smooth and creamy.

Assemble and bake:

• Pour the filling into the prepared pie crust.
• Place the pie on a baking sheet and bake in the preheated oven for 50–60 minutes, or until the center is set and a knife inserted near the middle comes out clean.
• Cool on a wire rack for at least 2 hours before serving. Refrigerate leftovers.

To serve:

• Top with whipped cream, a sprinkle of cinnamon, or a drizzle of maple syrup for a little something extra.
• Serve chilled or at room temperature. Either way, it’s comfort in a crust.

Was there a signature pie at your family Thanksgivings? We’d love to hear about it in the comments—especially if it came with whipped cream and a little chaos in the kitchen.