Thanksgiving is right around the corner! Time for the bohemian in you to rear it’s awesome head. Try this pumpkin pie recipe!


I originally snagged this recipe from my ex mother-in-law (who is just the sweetest woman on Earth). This is a family recipe that’s been handed down through the generations.


A fabulous and oh-so-easy recipe for a not so traditional pumpkin pie. It’s nontraditional, in that it’s not your typical ‘thick tasting’ pumpkin. It’s light, fluffy, and buttery tasting. And yes, it has a custard like consistency. You will NOT be able to stop at one piece!


The ingredients are very simple, and most likely in your cupboard as we speak. Except maybe for the pie crust! I usually keep mine in the fridge 🙂


Check it out…



1 pint (2 cups) milk

1 1/2 c. pumpkin (fresh or canned)

1 c. sugar

1/2 tsp. nutmeg

1/2 tsp. cinnamon

Butter (for adding dots of butter before baking)

1 pie plate/tin 9 to 10″

1 bottom pie crust for a 9″ pie plate/tin (Pillsbury is a good one – or make one from scratch if you’re so inspired)



Mix all of the above ingredients in a large mixing bowl with an electric mixer. You can use a hand mixer or a stand mixer.

Prepare crust by baking it for 5 minutes at 300 degrees. Remove from oven and set aside. No need to cool it down.

Pour the mixture into the pie pan with the prepared crust.

Dot the pie mixture with little dabs of butter to your liking

Bake in a preheated 300 degree oven for about 1 1/2 hours or until it doesn’t shake in the middle. You can check it with a toothpick if desired.