New England Pumpkin Pie

Deborah H.
This recipe came from my father, George Hubbell Jr. He baked it for our last Thanksgiving together before he passed away in December 1980. In doing so, he left us with an amusing family story that is recounted every year. He mistakenly added tapioca instead of the cornstarch that the recipe called for. The pie tasted fine, but looked a bit odd with pearls of tapioca suspended in the pumpkin custard!
Course Dessert


  • 1 cup sugar
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 Tablespoon cornstarch
  • 1 can One-Pie pumpkin
  • 1-1/2 Tablespoons melted butter
  • 1-1/2 cups milk
  • 2 Tablespoons molasses
  • 2 eggs beaten
  • dash of lemon juice optional


  • Sift together the dry ingredients.
  • Stir in the pumpkin.
  • Add liquids.
  • Pour into an unbaked pie shell.
  • Bake at 450 F for 15 minutes, then reduce heat to 350 F and bake for an additional 50 minutes.

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