Wanda’s Cherished Pumpkin Pie: A Chatelaine Classic Reimagined

There are certain flavors that, for me, are inextricably linked to the crisp, golden days of autumn and the warm embrace of holiday gatherings. Pumpkin pie is undoubtedly one of them. This recipe, originating from the hallowed pages of Chatelaine Magazine and perfected by the legendary Wanda Beaver, isn’t just a dessert; it’s an institution. I remember my first encounter with this pie, not as a baker, but as a wide-eyed guest at a Thanksgiving dinner years ago. The aroma alone was enough to transport me – a comforting symphony of warm spices and sweet pumpkin. When I finally took that first bite, I understood why it was so revered. It was perfectly balanced, rich without being heavy, and possessed a depth of flavor that spoke of careful craftsmanship and a profound respect for simple, quality ingredients. This isn’t a pie that shouts for attention; it’s one that quietly, confidently, earns its place at the heart of the table.

Recipe Overview

• Prep Time: Approximately 20-25 minutes
• Cook Time: 55-60 minutes
• Total Time: Approximately 1 hour 20 minutes (plus cooling time)
• Servings: 8-10
• Yield: 2 pies
• Dietary Type: Contains Eggs, Dairy

Ingredients

This recipe yields two magnificent pumpkin pies, ensuring you have enough to share or to keep a delightful slice all to yourself.

For the Pies:

• 2 9-inch pie crusts (store-bought frozen, thawed, or homemade)
• 5 large eggs
• 1/2 cup packed brown sugar
• 1/2 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• 28 ounces pumpkin puree (ensure it’s 100% pure pumpkin, not pie filling)
• 1 1/4 cups milk (whole milk is recommended for richness)
• 1 cup whipping cream (for the filling)

For the Optional Topping:

• 1/2 cup whipping cream
• 2 tablespoons granulated sugar
• 1/2 teaspoon vanilla extract
• Peanut brittle, pieces (optional, for garnish)
• Crushed gingersnap cookies (optional, for garnish)

Equipment Needed

To bring Wanda’s pumpkin pie to life, you’ll want to have these essential tools on hand:

• Two 9-inch pie dishes
• A large mixing bowl
• A whisk
• Measuring cups and spoons
• A baking sheet
• A wire cooling rack
• An electric mixer (handheld or stand mixer) for the whipped cream

Instructions

The beauty of Wanda’s pumpkin pie lies in its straightforward approach, allowing the quality of the ingredients to shine. Follow these steps carefully for a truly spectacular result.

1. Prepare Your Oven and Pie Crusts: Begin by positioning a rack on the bottom shelf of your oven. Preheat your oven to 350°F (180°C). If you are using store-bought frozen pie shells, remove them from the freezer and place them on a baking sheet. Allow them to thaw at room temperature for about 10 minutes. If you’re using homemade pie shells, place them directly on a baking sheet.

2. Whisk the Eggs: In a large mixing bowl, whisk the 5 large eggs until they are well combined and slightly frothy.

3. Incorporate the Sugars and Spices: To the whisked eggs, add the 1/2 cup packed brown sugar, 1/2 cup granulated sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ginger, 1/2 teaspoon ground cloves, and 1/2 teaspoon salt. Whisk everything together thoroughly until the sugars are dissolved and the spices are evenly distributed.

4. Add the Pumpkin and Liquids: Next, whisk in the 28 ounces of pumpkin puree until the mixture is smooth and fully blended. Then, gradually whisk in the 1 1/4 cups of milk followed by the 1 cup of whipping cream. Continue to whisk until the filling is thoroughly mixed and has a uniform consistency.

5. Fill the Pie Shells: Carefully pour the pumpkin filling into the prepared pie shells. Aim to distribute the filling evenly between the two shells. Once filled, smooth the tops of the pies with your whisk or a spatula.

6. Bake the Pies: Place the baking sheet with the filled pies onto the bottom rack of your preheated 350°F (180°C) oven. Bake for 55 to 60 minutes. You’ll know the pies are ready when the filling is just set in the center when gently jiggled. There might be a slight wobble, but it shouldn’t be liquid. Avoid overbaking, which can lead to a cracked filling.

7. Cool the Pies: Once baked, carefully remove the pies from the oven and place them onto a wire cooling rack. Let them stand for 10 minutes before serving. These pies are absolutely delicious served warm or at room temperature.

8. Make Ahead and Refrigerate: If you plan to make the pies ahead of time, allow them to cool completely on the racks for about 1 hour after removing them from the oven. Once at room temperature, loosely cover the pies with plastic wrap and refrigerate. These pies will keep well overnight.

9. Prepare the Optional Whipped Cream Topping: Just before serving, in a medium-sized bowl, pour the 1/2 cup of whipping cream. Add the 2 tablespoons of granulated sugar and 1/2 teaspoon of vanilla extract. Using an electric mixer on high speed, beat the cream until soft peaks form when the beaters are lifted. Be careful not to overbeat into stiff peaks, as you want a lovely, light dollop.

10. Serve and Garnish: Spoon dollops of the freshly whipped cream over each pie. For an extra touch of texture and flavor, top with pieces of peanut brittle or crushed gingersnap cookies, if desired.

Expert Tips & Tricks

• The Bottom Rack Advantage: Baking on the bottom rack ensures that the bottom crust cooks thoroughly, preventing a soggy base. It allows the radiant heat from the oven floor to effectively crisp up the pastry.
• Perfect Pumpkin Puree: Always use 100% pure pumpkin puree. Canned pumpkin pie filling already contains sweeteners and spices, which will alter the flavor and texture of this carefully balanced recipe.
• Room Temperature Eggs: Using room temperature eggs helps them to emulsify more easily with the other ingredients, creating a smoother, more homogenous filling. You can quickly bring eggs to room temperature by placing them in a bowl of warm (not hot) water for 5-10 minutes.
• Checking for Doneness: The “jiggle test” is crucial. A slight wobble in the center is perfect. If the entire pie looks liquid, it needs more time. If the edges are puffed and the center is still very jiggly, it’s likely done; it will continue to set as it cools.
• Preventing Cracked Fillings: Overbaking is the primary culprit for cracked pie fillings. Baking at the correct temperature and for the correct duration, as described in the instructions, is key. Some very minor cracking is natural and part of a homemade pie’s charm.

Serving & Storage Suggestions

Wanda’s Pumpkin Pie is a showstopper on its own, but its flavors are wonderfully complemented by a dollop of fresh whipped cream. The subtle sweetness of the cream cuts through the rich pumpkin and spice, creating a harmonious bite. For a textural contrast, the optional peanut brittle or gingersnap cookies add a delightful crunch.

Leftovers can be stored at room temperature for up to two hours. After that, loosely cover the pies with plastic wrap and refrigerate. They will keep well for 2 to 3 days in the refrigerator. When ready to serve chilled pie, you can let it sit at room temperature for about 20-30 minutes before slicing, or enjoy it cold. Reheating is generally not recommended as it can alter the texture of the filling.

Nutritional Information

Note: Nutritional information is an estimate and can vary based on specific ingredients and brands used.

Nutrient	Amount per Serving	% Daily Value
Calories	380 kcal	19%
Total Fat	18 g	23%
Saturated Fat	9 g	45%
Cholesterol	110 mg	37%
Sodium	230 mg	10%
Total Carbohydrate	45 g	16%
Dietary Fiber	1 g	4%
Total Sugars	30 g
Protein	6 g	12%

Variations & Substitutions

While this recipe is a classic for a reason, here are a few ideas for those looking to put their own spin on it:

• Gluten-Free Crust: Use your favorite store-bought or homemade gluten-free pie crust recipe. Ensure it’s blind-baked or prepared according to its specific instructions before adding the filling.
• Dairy-Free Filling: For a dairy-free option, you can experiment with full-fat coconut milk or a rich, unsweetened plant-based milk like almond or cashew milk. The texture might vary slightly.
• Spiced Whipped Cream: Infuse your whipped cream with a pinch of extra cinnamon or a dash of pumpkin pie spice for an extra layer of flavor.
• Bourbon or Rum Swirl: For an adult twist, consider adding a tablespoon or two of bourbon or dark rum to the filling before baking.

FAQs

Q: Why is the recipe for two pies if it only serves 8-10 people?
A: This recipe is designed to yield two pies, which is standard for many classic pie recipes, especially those from magazines. It’s perfect for entertaining or for ensuring you have a second pie for later.

Q: Can I use sweet potato puree instead of pumpkin puree?
A: While sweet potato pie is delicious, it has a slightly different flavor profile and texture than pumpkin. For Wanda’s specific recipe, sticking to pumpkin puree will yield the intended classic result.

Q: My pie filling cracked. What went wrong?
A: The most common reason for a cracked pie filling is overbaking. Ensure you’re following the baking time and checking for doneness with the jiggle test. A slight wobble in the center is ideal. Also, avoid opening the oven door too frequently during baking.

Q: How do I prevent the edges of my pie crust from burning?
A: If you notice the crust edges browning too quickly, you can loosely cover them with strips of aluminum foil or use a pie crust shield during the latter half of baking.

Q: Can I make the pie filling the day before?
A: Yes, you can prepare the filling up to 24 hours in advance. Store it in an airtight container in the refrigerator. Whisk it briefly before pouring it into the pie shells.

Final Thoughts

Wanda’s Pumpkin Pie from Chatelaine is more than just a recipe; it’s a culinary legacy. It embodies the spirit of comforting home baking, a testament to the fact that sometimes, the most cherished recipes are those that remain true to tradition and focus on simple, quality ingredients executed with care. Whether you’re a seasoned baker or just beginning your journey, I encourage you to try this pie. Take your time, savor the process, and most importantly, enjoy the delightful results. Serve it proudly at your next gathering, and I have no doubt it will become a treasured part of your own culinary traditions.