Our food editors hail from parts North, South, East, and West. Each one shares a favorite Thanksgiving pie -- and a sweet little slice of life.
Deep-Dish Pumpkin Custard Pie
“I remember eating this old-school dessert as a kid. My recipe is inspired by a version in the 1919 cookbook “Mrs. Grace Osborn’s Cakes of Quality,” by a lesser-known contemporary of the also-fictional Betty Crocker. The secret is adding whipped egg whites to the filling. As it bakes, the mixture separates into three distinct layers: a rich, creamy custard; a light, airy souffle; and a delicate, sugary shell. At first glance, it looks like any other pumpkin pie, so be sure to slice it at the table for the big reveal.”
--Greg Lofts, Deputy Food Editor