Pumpkin pie, what can be more traditional for Thanksgiving dessert than this? Once there were many recipes for pumpkin pie but then came Libbey's canned pumpkin and the one recipe to rule them all. I ate my fill of pumpkin pies made with the Libbey's recipe all my life and always wanted something different, something not covered in mounds of whipped cream and not as sweet. Then I stumbled upon this recipe, dating from 1920. Many pies we cover with whipped cream today were actually topped with meringue back in the early 1900's. This recipe has been a huge winner with both me and my wife and even my family liked it. It's a little more involved than your typical pumpkin pie but the result is worth it. I get up early in the morning and make the crust from scratch then whip up the pie and have it baked and ready to go before I put the turkey in the oven. You can make your own pumpkin puree or use canned but here's something to think about, Libbey's pumpkin is actually a variety of butternut squash, not really pumpkin. Real pie pumpkin has a different texture and a slightly stronger taste. This recipe took first place in The Fresh Market's holiday recipe contest in 2014.
