Recipe Spotlight: Pumpkin Pie Two Ways

Bring Out the Pumpkins & Spice!

Maybe we’re a tad bit early, but we know you have more to do than just bake this holiday season. We’re here with two classic pumpkin pie recipes — one rather traditional and another that’s not quite so. Both are crowd pleasers, but only one is a true show stopper. The magic is in the details! Once you’ve perfected your pumpkin pie, you can turn your attention to the joys of an upstate Autumn — hayrides, haunted houses, and Oktoberfest!

Chiffon Pumpkin Pie

Makes one 9-inch pie


  • 1 16-ounce can pumpkin
  • 1 cup light brown sugar
  • 1 tsp cinnamon
  • 1/2 tsp mace or allspice
  • 1/3 tsp ground cloves
  • 1/4 tsp salt
  • 3/4 cup milk
  • 3 eggs, separated
  • 1 9-inch unbaked pie crust


  1. Mix pumpkin, sugar, spices & salt together
  2. Add milk and egg yolks. Mix well.
  3. In another bowl, beat egg whites until firm. Fold into pumpkin mixture.
  4. Pour pumpkin into pie crust. Bake in a greased plate at 450 degrees for 5 minutes.
  5. Reduce heat to 350 degrees and bake for 45 minutes.

Contributed to Applehood & Motherpie by Linda W. Davey.

Flaming Pecan Pumpkin Pie

Makes one 9-inch pie


  • 1 9-inch unbaked pie crust, chilled

Filling Ingredients

  • 1 16-ounce can pumpkin
  • 3 tbsp bourbon
  • 2 eggs, slightly beaten
  • 3/4 cup brown sugar
  • 1 1/2 cups light cream
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp salt

Filling Instructions

  1. Mix together all ingredients and pour into pie crust.
  2. Bake for 10 minutes at 425 degrees.
  3. Then reduce heat to 350 degrees and bake another 50-60 minutes.
  4. Cool completely.

Topping Ingredients

  • 2 tbsp butter
  • 1/4 cup brown sugar
  • 4 tbsp bourbon
  • 1 cup pecan halves

Topping Instructions

  1. Combine butter and sugar in a saucepan. Heat and stir until sugar dissolves.
  2. Add 2 tbsp bourbon and the pecans. Stir until nuts are coated with glaze.
  3. Spoon nuts around edge of cooled pie.
  4. At serving time, warm remaining 2 tablespoons bourbon, ignite, and pour quickly onto pie.

Contributed to Applehood & Motherpie by Lucia H. Shaw.