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–+ servings
Thanksgiving Pumpkin Pie

Thanksgiving Pumpkin Pie

Discover the magic of Thanksgiving Pumpkin Pie with our easy recipe. Perfect for your holiday feast, this classic dessert combines tradition and flavor.
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Prep Time 20 minutes
Cook Time 55 minutes
Cooling Time 2 hours
Total Time 3 hours 15 minutes
Servings: 8 pieces
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 15 oz can Pumpkin Puree or 1 sugar pumpkin for fresh puree
  • 3/4 cup Granulated Sugar
  • 1/2 cup Evaporated Milk or condensed milk
  • 2 Large Eggs
  • 1 teaspoon Cinnamon
  • 1/2 teaspoon Ground Ginger
  • 1/2 teaspoon Nutmeg
  • 1/4 teaspoon Ground Cloves optional
  • 1/4 teaspoon Cardamom or Allspice optional
  • 1 Pre-made or Homemade Pie Crust

Equipment

  • Mixing Bowl
  • Whisk
  • Measuring Cups and Spoons
  • Pie Dish
  • Parchment Paper

Method
 

  1. If using fresh pumpkin, roast sugar pumpkins until tender, then scoop out flesh and puree.
  2. Preheat oven to 425°F (220°C).
  3. Prepare your pie crust by blind baking it: line with parchment, fill with weights, and bake for 12 minutes.
  4. In a bowl, whisk together pumpkin puree, sugar, milk, eggs, and spices until just combined.
  5. Pour filling into the prepared crust, leaving about a quarter-inch space at the top.
  6. Bake in the oven for 15 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 40-50 minutes, or until the filling is set.
  7. Allow pie to cool for at least 2 hours before serving.

Nutrition

Calories: 320kcalCarbohydrates: 50gProtein: 5gFat: 12gSaturated Fat: 5gCholesterol: 55mgSodium: 100mgPotassium: 200mgFiber: 3gSugar: 25gVitamin A: 180IUVitamin C: 4mgCalcium: 4mgIron: 8mg

Notes

For a lighter pie, use evaporated milk; for a sweeter, denser option, use condensed milk. Consider adding a splash of bourbon or maple syrup to the filling for added depth of flavor. Store leftovers in the refrigerator for up to 4 days; the flavors improve the next day! To prevent a soggy crust, ensure you blind bake and let the filling drain if using fresh pumpkin.
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