Thanksgiving Traditions with Pyrex

The holiday season is all about getting together with family and friends and taking time to slow down a bit. Somewhere along the way the holidays became a stressful time about gift buying and parties, but as I have gotten older the moments I savor the most about this time of year are leisurely meals and time spent making my favorite dishes with my family. My mom is a great baker and my dad is a wonderful cook, so I definitely grew up learning my way around the kitchen. For as far back as I can remember Pyrex has been a staple in my parents kitchen. I remember learning how to measure with my moms classic glass measuring cups and picking up techniques like how to tap the glass so the flour always lays flat in the cup.

Once I got into baking myself I started collecting my own pieces and now I rely heavily on my arsenal of Pyrex glassware. I use them for everything from my pumpkin pie dish, prep bowls and the perfect storage for Thanksgiving leftovers. Thanksgiving is all about traditions and this year I want to start a few of my own. If you are hosting Thanksgiving, I love the idea of making something extra for guests to take home and gifting it to them in a beautiful glass container.

Pumpkin Pie Recipe (I use this dish and I love the small handles)

  • Chilled pie dough (this is by far my favorite recipe for dough)
  • 3 large eggs
  • 1/2 cup granulated sugar
  • 1/3 cup light brown sugar
  • 1 (15-ounce) can pure pumpkin puree or (you can make your own fresh puree)
  • 3/4 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon kosher salt

Once dough is prepared and chilled for allotted time, roll it out (this is my favorite roller of all time) with enough for an overhang on the dish (about 2″) Gently push the dough down into the dish. Do this very carefully (I can’t tell you how many times I have been close to tears because my dough keeps ripping) One dough is in your Pyrex pan trim the edges so they don’t hang too far down and drop off in the oven.

Fold the edges of the dough underneath itself, so it makes a thick boarder that sits on top on the lip of the dish. Gently push the dough down into the grooves of the dish to make a scalloped edge. Place in the refrigerator while you make the filling.

For the filling, whisk eggs and both sugars together until the lumps are out. Add pumpkin puree, cream, vanilla, cinnamon, ginger, cloves and the salt. Mix until well blended

Heat your oven to 425 degrees. Place the pie pan on a baking sheet (this helps it cook better) and pour the pumpkin filling into the pie crust. Bake the pie for 15 mins and then reduce the over temperature to 375 degrees and bake for approx. 40 mins longer.

As you have seen I am a sucker for pound cake/cinnamon bread and this is by far my favorite dish to bake a loaf in. I love that is also comes with a lid so I can just leave whatever is not eaten in the dish and close it up so it doesn’t dry out overnight. Who says Thanksgiving dessert has to be pie? I love a warm piece of cinnamon coffee cake with a cup of coffee after dinner or if you have guests staying in town, this is a great thing to make ahead of time and heat up in the morning!

  • 2 cups flour
  • 1 1 /4 cups sugar, divided
  • 3 tsp. baking powder
  • 3 1/2 tsp. cinnamon, divided
  • 1 1 /4 tsp. salt
  • 2 eggs
  • 1 cup buttermilk
  • 1/3 cup vegetable oil
  • 2 tsp. vanilla extract
  • 3 tbsp. butter, melted
  1. Preheat oven to 350°. Combine the flour, 1 cup of sugar, baking powder, 1 1/2 tsp. cinnamon and salt in a bowl.
  2. In a separate bowl, combine the eggs, buttermilk, oil and vanilla; stir the wet mixture into the dry ingredients until everything is well combines
  3. Lightly spray a loaf pan with coconut oil cooking spray. Pour half of the batter in a the pan and set aside.  In a small bowl, combine the remaining sugar and cinnamon, stir in the melted butted. Drizzle half of this cinnamon mixture over the batter in the loaf pan. Gently swirl the cinnamon through the batter with a knife. Repeat the same steps with another layer of batter and cinnamon mixture.
  4. Bake for 50-60 minutes or until a toothpick comes out clean. Allow to cool for ten minutes before cutting.

I hope you all have an incredible Thanksgiving holiday. This really is such a special time of year and I am excited to take a little bit of time off to enjoy baking/cooking up a storm!

Thank you to Pyrex for Sponsoring this post!

all photos by Torrey Fox


  1. Chrissy McDonald says:

    Thank you Emily! I always love a good pumpkin pie. I hope you have a great holiday season!

  2. Emily says:

    Beautiful photos – I will definitely be making pumpkin pie this Christmas season!


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