Pamela’s Kitchen: Delicious Pumpkin Pie
Happy Friday! Welcome back into Pamela’s Kitchen with a recipe for Delicious Pumpkin Pie.
Delicious pumpkin pie is often the start of many holiday meals and I love to make it.
I do not profess to be a professional chef, but I love to cook and know family (and sometimes friends) enjoy what I make.
Many times I take a recipe I find and tweak it.
A delicious pumpkin pie is one of those recipes.
So, join me today in Pamela’s Kitchen…where I am cooking and singing Christmas carols!
PAMELA’S KITCHEN: A DELICIOUS PUMPKIN PIE: WHERE IT CAME FROM
I found this recipe for delicious pumpkin pie in the 1990’s and taped it into an old cookbook I was creating at the time.
I do not remember which magazine I cut it from, and this year is the first time I have looked at the name of the creator, Gloria Bradley of Naperville, Illinois.
When I searched her name, I found several (of course) and I did locate an obituary I am not 100% sure is for her.
However, I found two places where she was submitting recipes…and they sound good.
One was on Food Network for GRILLED CHILI-RUBBED RIB-EYES WITH HERB CHEESE AND ASPARAGUS BUNDLES.
You will see it is noted at the bottom,
A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.
Recipe courtesy Gloria Bradley, Naperville, IL
Also, I found that she was a finalist in a cooking contest in 1993 called, BUILD A BETTER BURGER.
Gloria’s burger was a Greek Burger with Tomato & Cucumber Relish.
And now, here I am sharing how Gloria’s work has impacted my own family. Wish I had looked for her earlier.
My sincere thanks goes out to Gloria. I wish I could talk to her and learn about her other recipes.
PAMELA’S KITCHEN: A DELICIOUS PUMPKIN PIE: THE PIE
First I must acknowledge that in my haste the last two years, I have used pie crust dough from the store….Pillsbury is my choice.
But, I personally believe that homemade pie crust is way better than these. Gloria used the refrigerated pie crusts in her recipe.
ELEGANT PUMPKIN-WALNUT LAYERED PIE
Makes 10 servings Preparation 20 minutes. Bake 57 minutes
1 (15 ounce) package refrigerated pie crusts
1 large egg, slightly beaten
1 1/4 cups firmly packed light brown sugar, divided
1 cup finely chopped, roasted walnuts (roasting enhances the flavor)
3 tablespoons butter (yes, I used the European butter…tastes better)
1/4 teaspoon vanilla
1 16-ounce can of pumpkin
1 8-ounce package cream cheese, softened
2 large eggs
2 tablespoons all purpose flour
1 teaspoon ground cinnamon
1/2 tsp ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
Whipped cream is optional ( I use real whipped cream, not Cool Whip)
ROLL 1 piecrust to press out fold lines; cut out leaves with leaf shaped cutter. (I have three little ones) Brush leaves with lightly beaten egg and place on a baking sheet and set aside. (I have also brushed them with melted butter and brushed with cinnamon and sugar for the grandkids to eat)
FIT remaining piecrust into 9-inch pieplate according to package directions; fold edges under and crimp. I also poke piecrust bottom with a fork in a circle around entire crust.
BAKE leaves at 350 degrees for 10-12 minutes or until golden brown. Bake the piecrust for 6 minutes or until very lightly browned. Remove leaves and piecrust from oven; let cool. Increase the oven temperature to 425.
COMBINE 1/2 cup light brown sugar, chopped walnuts, butter, and vanilla. I use my hands to squish this all together and get it mixed well like a paste; then spread over the bottom of the baked piecrust.
BEAT pumpkin, cream cheese, 2 eggs, and remaining 3/4 cup brown sugar at medium speed with an electric mixer. Add flour, cinnamon, ginger allspice, and nutmeg beating until well blended. I whisk together the dry ingredients before adding. Spoon pumpkin mixture over the walnut mixture.
BAKE at 425 degrees for 15 minutes. Reduce temperature to 350 and bake 30 minutes more or until pie is set…do not overbake.
REMOVE pie to a wire rack; cool, and arrange leaves on top of pie. Serve warm or chilled.
This is one delicious pumpkin pie!
This year was a challenge because my oven (new to me) cooks so fast…and I have overbaked things. Now I know to what it carefully.
Thanks so much for joining me in Pamela’s Kitchen: Delicious Pumpkin Pie…if you have questions or knows Gloria, let me know.
Thanks for joining in today…I hope to see you tomorrow…until then….
STAY STRONG & KEEP SMILING!
By Pamela Lutrell
For all your shopping, please use the links on my SHOPPING PAGE…thank you, thank you to all who shop this way.
Gosh, Pam, I’m not a pumpkin pie fan, but was in charge of making them this year. I’m going to give this recipe a try (I’m excited!). I may have to do a “trial run” before next Thanksgiving, though. (Those ovens can be tricky–I was at my daughter’s and the oven did fine, but I had to re-adjust to electric burners.)
OMG This looks wonderful….I’m going to make it for Christmas Day .I do live in Pecan Plantation so I think I’ll substitute in pecans for the walnuts🤣
Have a very blessed and Merry Christmas Pamela. 😇 Sandra Winfield
I would have loved making your pumpkin pie for my dad. He loved pumpkin pie and my mother did not so I learned to make it for him. He would have been 100 years old yesterday. I’ll save this recipe but today I’m making pumpkin chili as its 12 degrees this morning! Happy Friday.
Make it for Christmas, Kim and see what you think! It is so good!
Make sure you roast the pecans, Sandra. It makes a big difference!
It is cold here as well, Kathie. Your chili sounds yummy!
That looks delish! It isn’t too much for one pie? My recipe fills 2 crusts. I will eventually try this.
Regarding this past week’s fashion video: I loved it. I love coats, both plaid and plain. I found so many inspirational outfits that I can tweak to my style. Thank you.
You are welcome, Deborah. This is one pie…I do have a deep pie dish!
Pam, this pie looks incredible!! What a cool story about Gloria. What is your favorite Christmas Carol that you are singing? 😁
Oh, thank you for the pie recipe! I have been baking pumpkin custards and pies this fall for my father, following oral surgery ahead of dentures. So, soft and tasty has been very important as he heals. I will leave out the nuts for now, but the cream cheese and brown sugar will make a significant difference to my usual back of the can recipe. Happy Friday! Heading tonight to a wreath-making class with my bestie. 🎄
Hi Pam,
First of all, thank you for posting these delicious recipes-I plan to try both!
I googled Gloria, and found that she has also posted recipes on the Taste of Home website. I also found an article where a Gloria Bradley of Naperville was commenting on a crime in her neighborhood. She stated in the article, that she had lived in the neighborhood for 42 years. The article came out in 2024. Hopefully, Mrs. Bradley will be posting more delicious recipes! Have a wonderful day.
The recipe taped into your cookbook has the distinct typeface and clearly-written presentation style of Southern Living magazine over the years. My own files contain some tried-and-true recipes of theirs; that’s how the style jumped out. Happy baking!
This sounds wonderful. Trader Joe’s pie crusts are very close to homemade but I have never lived close to one. I have just had them at the holidays. I will be making this pie for Christmas! Thank you for sharing!
Thanks Pam for another great recipe and interesting post background. It makes the recipe all the better. Will try this one for Christmas. I think Gloria Bradley may still be living, and is now in her early 90s. In case you are interested in contacting her, a Google search gives her phone number in Naperville as 6303557053, and the email gabradley22@yahoo.com. It would be something if she checks emails regularly! She must have been a very good cook, and she even won several contests.
I sing many but in the kitchen I like to be upbeat…such as Jingle Bell Rock!
I hope he likes it, Connie!
Thanks Linda…I just read another comment about Gloria. I am going to try and contact her.
Happy Baking to you, Char!
You are so welcome, Jeanine. We do not have a Trader Joe’s either in my new home town.
Well, look at you, Elisa…quite the detective. I will send an email and see if I get a reply. Thanks so much.
Thank you so much for this wonderful pie recipe! My stomach doesn’t tolerate canned condensed milk so I stopped making pumpkin pies 40 years ago. This recipe looks like I could eat it without problems! I’m saving it! My Mr. B won’t eat anything with sugar so I’m on my own. I could invite some friends over for a tasting party for pie and cookies! Sugary overload but just for the holidays.
Yes…invite the friends over and give yourself a treat, Sydney!