Pumpkin Pie — The Tradition That Holds Without an Audience

October, second week. Halloween is at the end of the month and without children at home the ritual is different — not absent, because I can't quite let go of the candy corn brownies or the pumpkin carving, but smaller, performed for ourselves and the neighborhood children who will come to the door. Gary and I carved one pumpkin together on a Sunday afternoon. He made his pumpkin a face with Gary-level wit: precise and slightly understated. I made mine a sunflower, which is not a traditional Halloween design and which I felt fine about.

We sat on the porch in the evening and handed out candy. The neighborhood children are different ages than they were when our children were those ages — some of the same families, now into their second generation of trick-or-treaters. A small girl in a dragon costume came to the door and said, "Are you the cooking lady?" I said I was. She said, "My mom watches your videos." I gave her extra candy. This seems correct.

Clara Grace had her first Halloween. Mia sent photos: the baby as a pumpkin, naturally, with the small orange costume that made her look deeply disapproving of the whole concept. Ethan described her expression as "skeptical." I described it as a perfect expression for someone meeting the concept of Halloween for the first time. The family agreed.

The brownies were made. The tradition holds without an audience. Some traditions are just yours.

The brownies were the anchor of the evening, but no Halloween in this house has ever passed without a pumpkin pie cooling on the counter. It’s the thing I make after the carving is done and the porch light is off—Gary’s precise jack-o’-lantern flickering beside my sunflower while the pie fills the kitchen with cinnamon and nutmeg. Clara Grace will get her first slice someday, skeptical expression and all, but for now it’s ours.

Pumpkin Pie

Prep Time: 20 minutes | Cook Time: 55 minutes | Total Time: 1 hour 15 minutes | Servings: 8

Ingredients

• 1 unbaked 9-inch deep-dish pie crust
• 1 can (15 ounces) pure pumpkin puree
• 3/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 2 large eggs
• 1 can (12 ounces) evaporated milk
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven. Set your oven to 425°F. Place the pie crust in a 9-inch deep-dish pie plate and crimp the edges as desired.
2. Mix the filling. In a large bowl, whisk together the pumpkin puree, sugar, cinnamon, ginger, cloves, nutmeg, and salt until well combined.
3. Add the eggs. Beat in the eggs one at a time, mixing until smooth after each addition.
4. Stir in the milk. Gradually pour in the evaporated milk and vanilla extract, whisking until the filling is completely smooth.
5. Fill the crust. Pour the pumpkin mixture into the prepared pie crust.
6. Bake at high heat. Bake at 425°F for 15 minutes to set the crust.
7. Reduce and finish. Lower the oven temperature to 350°F and continue baking for 40 to 45 minutes, until a knife inserted near the center comes out clean. The center may still jiggle slightly—it will firm up as it cools.
8. Cool completely. Let the pie cool on a wire rack for at least 2 hours before slicing. Serve with whipped cream if desired.

Nutrition (per serving)

Calories: 260 | Protein: 6g | Fat: 10g | Carbs: 38g | Fiber: 2g | Sodium: 320mg