Thanksgiving Pies

I love Thanksgiving and everything it represents. Spending time with family, chowing down on good grub and just being thankful for everything we have. This year I am supplying the desserts for the big meal. I was supposed to do it last year, but I came down with the flu and was lucky that I was able to drag myself to the dinner table. The pies were store bought last year. Not my best Thanksgiving memory!

Ah, but this year it’s going to be two of my favorites on deck. I’ll be making a Sugar Cream pie (a Hoosier favorite), and an Ultimate Pumpkin pie. Both are easy as… well, pie! Duh!

Sugar Cream Pie

  • 2 cups granulated white sugar
  • 1/2 cup plus 3 TBSP all-purpose flour
  • 1 cup boiling water
  • 1 pint heavy cream
  • cinnamon and/or nutmeg to sprinkle on top
  • your favorite homemade OR frozen pie crust – 10″ pie crust

Pre-heat oven to 300 degrees. In a large bowl mix the sugar, flour and boiling water. Let stand for 10 minutes. Add the heavy cream. Pour the filling into your pie crust and sprinkle the top with cinnamon and/or nutmeg. Bake for one hour  and 15 minutes or until the filling is set. Let cool on a wire rack and then refrigerate.

Ultimate Pumpkin Pie


  • 3/4 cup granulated white sugar
  • 1 TBSP packed brown sugar
  • 1 TBSP cornstarch
  • 2 tsp cinnamon
  • 3/4 tsp ground ginger
  • 1/4 tsp salt
  • 16 oz solid packed canned pumpkin
  • 3/4 cup heavy cream
  • 1/2 cup sour cream
  • 3 large eggs
  • 1/4 cup apricot preserves

For the crust: Pre-heat oven to 350 degrees. Either make your own pie crust or use a frozen pie shell. Line crust with foil and pie weights (or dried beans) and bake for about 10 minutes (sides will set). Remove foil and pie weights. Return to oven and bake until pale brown, about 10 minutes more. Reduce oven temperature to 325 degrees.

Spread preserves over the crust and pour in the filling.

For the filling: Using a whisk, mix the sugar, brown sugar, cornstarch, cinnamon, ginger, and salt in a bowl until no lumps remain. Blend in the pumpkin, cream, sour cream and eggs.

Bake at 325 for 45 minutes or until pumpkin is set.

Sugar Cream and Pumpkin Pies. Oh so delicious! Who the heck needs dinner with desserts like this?

I just want to take a minute to thank you all for your support! I wish you all a very happy Thanksgiving!


About Eileen Dominick Long

Diva, dog lover, and main squeeze to the Dude.
This entry was posted in Desserts and Sweets. Bookmark the permalink.

One Response to Thanksgiving Pies

  1. Ohhhh…sounds and looks so good! Lovely addition of the Apricot preserves to the pumpkin pie. Eat a slice for me! Happy Thanksgiving!

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