Recipe: The Pie Hole’s Moe’s Pumpkin Pie
The Pie Hole co-founder Rebecca Grasley shares her grandma’s winning pumpkin pie recipe for Thanksgiving.
This pumpkin pie recipe comes from Rebecca Grasley’s grandmother, Moe, who was well-known for her pies. The Thanksgiving specialty has been served at The Pie Hole, Grasley’s Los Angeles-based pie shop, since its inception, she claims.
A customer once insisted on Grasley giving him the recipe, claiming that it was the best pumpkin pie he’d ever eaten — he was the first of many guests to say that, according to Grasley in her new cookbook, “Pie is Messy” (Ten Speed Press, $28) — and offered $100,000. Of course, she refused. But you can get it now for the cost of her new book — or a newspaper subscription.
Moe’s Pumpkin Pie
This recipe yields one 9-inch pie.
INGREDIENTS
12 cup homemade or canned pumpkin puree
1 cup of sugar
1 tsp. kosher salt
12 tsp freshly grated nutmeg
1½ cups whole milk
4 eggs
1½ teaspoons vanilla extract
1/2 recipe Moe’s pie crust
Ground cinnamon
Whipped cream (optional) for serving
DIRECTIONS
Preheat the oven to 400°F.
Mix the pumpkin, sugar, salt, and nutmeg in a large mixing bowl with a wooden spoon until well combined.
Roll out the pie crust and place it in a 9-inch pie pan. The edge should be trimmed and fluted. Spread the pumpkin filling into the pie shell and sprinkle with cinnamon on top.
Bake for 30 to 40 minutes, or until a knife inserted halfway through the pie comes out clean. Allow to cool for at least 2 hours on the counter before serving — or refrigerate until ready to eat. If desired, top with whipped cream.
“Pie is Messy” by Rebecca Grasley and Willy Blackmore (Ten Speed Press, $28).
