Vista Court Cabins & Lodge

Pumpkin pie with browned crust sitting on silver cooling rack.

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Custard Pumpkin Pie for Thanksgiving

Happy Thanksgiving from all of us Vista Court Cabins & Lodge!

As the holidays approach, and bring to end another long hard year, we are reminded that some of the smallest things can bring us joy! The leaves changing colors, crisp morning air, pumpkin patches, (and of course the pumpkin lattes!) comforting holiday food, stopping to look and admire the wildlife, and the time spent with friends and family. More than ever, we need the comfort that a simple homemade treat can bring. The rest of a cozy fire, and the peace of a serene, quiet, fall colored landscape.   With an ever-changing world, Stop, and smell the pie!

This pie has been a staple for the holidays for our family!  And we want to share with you!  Our family has had this pie for as long as we can remember.

Stop and Smell the Pie!

King’s Pumpkin Pie

29 oz. pumpkin

1 1/3 cups sugar

2 teaspoons cinnamon

1 teaspoon ginger

1 teaspoon allspice

1 ½ teaspoons salt

1 tablespoon baking soda

2 cups of milk

4 – 5 eggs

2 deep-dish pie crusts

Preheat oven to 475 degrees. Mix all the ingredients. Bake at 475 degrees for 10 minutes, reduce heat to 375. Bake for another 40 minutes, and voila!

Pumpkin custard pie will be a much darker color than your run of the mill pumpkin pie. So, no, you didn’t burn it!

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