![]() The flavours were spot on because it was homemade, and the crust wasn’t that dry store-bought stuff because it was made out of gingersnap cookie crumbs and butter. It wasn’t at all dense because it was whipped. But he assured me that his mother’s pie was different. I voiced my aversion to pumpkin pie to him and listed my reasons for disliking it. So naturally, when my husband began reminiscing and raving about the pumpkin pies his mother used to make at Thanksgiving when he was young, I was intrigued. I, like so many others, go crazy for fall and for pumpkin spice and the pumpkin patch and for all things pumpkin and burnt orange and beautiful this time of year. It didn’t much matter what they brought as I was in the habit of skipping dessert at Thanksgiving anyway, on account of my history with dense, bland and boring pumpkin pie.Īnd yet, I’m a pumpkin romantic. So I cooked dinner and I let our guests bring dessert. When my now husband and I first started hosting Thanksgiving dinners a few years ago, I didn’t bother with a pumpkin pie. Quite frankly, by the time I was an adult I was all but completely turned off by pumpkin pie, and would regularly skip dessert at Thanksgiving. Not because I don’t like pumpkin pie in and of itself, but because growing up I was subjected to my share of store-bought imposters and a few “homemade” pumpkin pies whose ingredients lists included a can of store-bought pumpkin purée and a pre-made pie crust that may as well have been cardboard. But if I’m being totally honest, I’ve never really liked it! Thanksgiving wouldn’t be Thanksgiving without pumpkin pie. It’s made with a ginger cookie crust and the pumpkin pie filling is mixed with whipped cream to make it light and fluffy. This homemade no-bake, whipped pumpkin pie is made completely from scratch and uses real, fresh pumpkin instead of canned pumpkin pie filling. For more information, please read my Affiliate Disclosure. * This article contains an affiliate link.
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