Thanksgiving is just around the corner — a tried and true tradition of the holiday is pumpkin pie. We met Jennifer Appel, a clinical psychologist turned baker who opened Magnolia Bakery with a business partner in 1996 (you may have seen it on “Sex and the City”), she struck out on her own, founding Buttercup Bakeshop in 1999.
Appel’s old fashioned American desserts have made her a New York City staple. She showed us how to make a classic pumpkin pie that is sure to impress. Take a look.
Video Editor: Christina Raia
2 cups pumpkin puree
3 large eggs (at room temperature)
¼ cup sugar
¾ light brown sugar (firmly packed)
½ teaspoon salt
1 ½ teaspoons cinnamon
1 teaspoon ground ginger
½ teaspoon nutmeg
¼ cup milk
¾ cup evaporated milk
- Preheat oven to 400°
- On the low speed of an electric mixer, beat the pumpkin puree and eggs until smooth.
- Add the sugars, salt, and spices and blend well
- Add the milk and the evaporated milk gradually, beating until smooth
- Pour into 9” pie shell and bake for 40-45 minutes, or until tester in the center of the pie comes out clean.
- Cool for 30 minutes; serve warm and enjoy!