3 Recipes to Make Your “Pi” Day!


Anjali Vijan, Arts & Living

Happy Pi day!  To have the full experience of worshipping the infinite numeral, pi, one must eat the culinary version of it.



1 (8-ounce) package cream cheese, softened

2 cups canned pumpkin, mashed

1 cup sugar

1/4 teaspoon salt

1 egg plus 2 egg yolks, slightly beaten

1 cup half-and-half

1/4 cup (1/2 stick) melted butter

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger, optional

½ teaspoon of cloves

1 piece pre-made pie dough

Whipped cream, for topping



  1. Preheat the oven to 375 degrees F.
  2. Begin by putting one round of premade pie dough into a nine inch pie pan and press edges along the sides. Feel free to create a pretty pattern via fluting and pinching. Put your newly grounded shell back into the freezer for at least an hour to firm the dough. Loosely place a piece of aluminum foil to cover the dough to prevent burning, and place it in the oven. Bake for 10-12 minutes, remove the foil and bake for another 10, or until the crust is fully dried out and a light golden brown color.
  3. Let’s move onto the filling. In a medium mixing bowl, beat cream cheese by hand or with an electric mixer. Add pumpkin and beat until fully homogeneous. Add sugar and salt and beat those in. Lightly beat your eggs and add those, along with the half and half, melted butter, vanilla, and all of your spices and beat until everything is combined.
  4. Fill your still-warm browned crust with your filling and bake uncovered for 50 minutes, or until the center is firm and set. Place on rack to cool in room temperature.
  5. When serving, cut into generous wedges and top each piece with a liberal amount of whipped cream.