Pumpkin pie is a must-have for Thanksgiving dinner. This is the pie that everyone expects you to serve at the end of that big turkey meal, and they won’t be satisfied until they’ve had their slice of pie with a big dollop of whipped cream. I like to serve many types of pies at my Thanksgiving table, and also at any holiday gathering. That way, everyone can choose what they like. Often, my family members will want to try a little bit of everything. Chocolate Pudding Pie, Pecan Pie, NY Style Cheesecake, Apple Pie, and Oatmeal Pie are other must-make desserts for Thanksgiving for us, and my favorite dessert plate has a slice of each! Are you planning your Thanksgiving menu? You will definitely want to check out all of my Thanksgiving Recipes, including ones for the main dish, sides, breads, and desserts.
Why you’ll love this Pumpkin Pie Recipe
Canned or Fresh Pumpkin for Pumpkin Pie
Pumpkin pie can be made from either freshly cooked and pureed pumpkin or canned pumpkin puree. I’ve tried both, and honestly, I prefer making this pie with canned pumpkin. For one thing, it’s way easier. Cooking my own pumpkin adds a lot of time to this recipe. Canned pumpkin is also always the perfect consistency and I get the perfect pumpkin pie filling every time. If you have some pie pumpkins to use, by all means, use them! Here’s how to make Homemade Pumpkin Puree. I also like to save fresh pumpkin for more savory pumpkin dishes, like this Instant Pot Stuffed Pumpkin packed with steak and rice.
Ingredients Needed for Pumpkin Pie
Complete list of ingredients and amounts can be found in the recipe card below.
Pie Crust: Our homemade pie crust needs just four ingredients: Flour, butter, water, and salt.
Eggs: Eggs create a custard for this pumpkin pie filling, and help the filling to firm up while baking. Granulated Sugar: This gives us the perfect amount of sweetness. Pumpkin Puree: 1 can of pumpkin puree goes into our filling. Make sure to buy pumpkin puree rather than canned pumpkin pie filling. Salt: A bit of salt balances out the sweetness and amplifies the flavors of the spices. Pumpkin Pie Spices: Ground cinnamon, ginger, cloves, and nutmeg come together perfectly to create the best pumpkin pie ever! Evaporated Milk: This blends everything together and makes the filling smooth and creamy. Egg Wash: one egg plus a splash of water creates an egg wash that we’ll use to brush the edges of the pie.
How to Make a Pumpkin Pie
Crust for Pumpkin Pie:
Pumpkin Pie Filling:
Tips for Making the Best Pumpkin Pie
Blind baking the crust is an important step to avoid a soggy bottom on your pumpkin pie. Pie Weights. Use either a bag of dried beans or pie weights to hold the crust down while blind baking. If you don’t you’ll end up with a puffy crust. In place of evaporated milk, you can use whole milk or heavy cream. Brown sugar can be used instead of white sugar. This will give the filling a warmer sugary flavor. If your pie dough is too crumbly and won’t hold together, add a bit more water until it does. Make sure you chill your pie dough before rolling it out for the best flaky crust.
Wishing you wonderful holidays full of amazing desserts! Make sure you pin this recipe so everyone can enjoy it with you! © Little Sunny Kitchen
