Oh, where do I even start with *thanksgiving pumpkin pie*? For me, it’s the heart and soul of the holiday table! I can still remember the smell wafting through my grandmother’s kitchen as she baked her famous pie. It was a family tradition to gather around the table, eagerly awaiting that first slice, topped with a generous dollop of whipped cream. This recipe holds a special place in my heart because it’s not just about the pie; it’s about the memories made while making it. The creamy pumpkin filling nestled in a flaky crust is pure comfort, and it brings everyone together. So, if you’re looking to impress at your Thanksgiving gathering or just want to indulge in a classic dessert, this is the recipe for you. Trust me, it’s worth every minute spent in the kitchen!
Ingredients for Thanksgiving Pumpkin Pie
- 1 (9-inch) pie crust: You can use a homemade crust or a store-bought one for convenience. Just make sure it’s ready to go!
- 1 cup pumpkin puree: Canned is totally fine here! Just make sure it’s pure pumpkin, not pumpkin pie filling.
- 3/4 cup sugar: Granulated sugar will give it the perfect sweetness.
- 1/2 teaspoon salt: This enhances all the flavors, so don’t skip it!
- 1 teaspoon ground cinnamon: A must for that warm, autumnal flavor.
- 1/2 teaspoon ground nutmeg: Just a pinch adds a lovely depth.
- 1/4 teaspoon ground ginger: It brings a subtle zing that complements the pumpkin.
- 3 large eggs: These help bind everything together and create that creamy texture.
- 1 can (12 fl oz) evaporated milk: This is key for that rich and creamy filling!
How to Prepare Thanksgiving Pumpkin Pie
Alright, let’s get down to the nitty-gritty of making this *thanksgiving pumpkin pie*! It’s really a straightforward process, and I promise, you’ll feel like a pro by the end of it. Start by preheating your oven to 425°F (220°C). While that heats up, get your pie crust ready—whether it’s homemade or store-bought, it’s time to shine! Once the oven is hot, we’re ready to assemble the filling.
Prepping the Crust
If you’re making your own crust, roll it out to fit your pie dish and crimp the edges for that lovely homemade touch. If you’re using a store-bought crust, just pop it into the dish and you’re all set! Make sure it fits snugly, and if you want, you can prick the bottom with a fork to prevent bubbling—though I always say, a little bubble is just character!
Making the Pumpkin Filling
In a large mixing bowl, combine the pumpkin puree, sugar, salt, and those delightful spices—cinnamon, nutmeg, and ginger. Mix it up until everything is well blended. Next, add the eggs one at a time, mixing gently after each addition. This step is super important; overmixing can lead to cracks! Finally, stir in the evaporated milk until the mixture is smooth and velvety. You’ll want to taste it—oh my, it’s like autumn in a bowl!
Baking Instructions
Now it’s time to fill that beautiful crust! Carefully pour the pumpkin filling into the crust, trying not to spill over the edges (I’ve done it before, oops!). Bake it in the preheated oven for 15 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 40-50 minutes. You’ll know it’s done when the filling is set but still has a slight jiggle in the center—like a gentle wave! Let it cool completely before slicing; this helps the filling firm up. Trust me, the wait is worth it for that perfect slice!
Why You’ll Love This Recipe
- It’s a classic that brings everyone together at the Thanksgiving table.
- Simple ingredients make it easy to whip up, even for beginners!
- The creamy pumpkin filling and flaky crust create a delightful texture.
- It fills your home with that warm, inviting aroma of fall.
- Perfect for making ahead of time—just chill and serve!
- Each slice is a slice of tradition, packed with nostalgia and joy.
Tips for Success
To ensure your *thanksgiving pumpkin pie* turns out perfectly, here are my top tips! First, make sure all your ingredients are at room temperature. This helps them blend together seamlessly. When mixing the filling, be gentle—overmixing can lead to cracks in your pie as it bakes. Also, keep an eye on the edges of the crust; if they start to brown too quickly, cover them with a strip of foil to prevent burning. Lastly, let your pie cool completely before slicing. This is crucial for helping the filling set up nicely. Trust me, a little patience goes a long way for that perfect slice!
Nutritional Information
Just a heads up, the nutritional values for this *thanksgiving pumpkin pie* can vary based on the specific ingredients and brands you use. While I can provide a general idea, it’s important to remember that these are not precise figures. If you’re watching your intake, feel free to adjust ingredients accordingly. Enjoying this pie in moderation is key, and let’s be honest, it’s worth every delicious bite!
FAQ About Thanksgiving Pumpkin Pie
Can I use fresh pumpkin instead of canned? Absolutely! If you have fresh pumpkin, just roast it until tender, scoop it out, and blend until smooth. It makes for a lovely homemade touch!
What if I don’t have evaporated milk? No worries! You can substitute with an equal amount of heavy cream or a mix of milk and cream for a similar creamy texture.
How do I store leftovers? Keep any leftover pie covered in the refrigerator for up to 4 days. Just make sure to slice it first; it makes it easier to grab a piece when the craving strikes!
Can I freeze the pie? Yes! You can freeze it before or after baking. Just wrap it tightly in plastic wrap and foil for up to 1 month. Thaw it in the fridge overnight before you’re ready to enjoy it!
What’s the best way to reheat it? If you like your pie warm, pop it in a preheated oven at 350°F (175°C) for about 10-15 minutes. Just keep an eye on it to prevent burning!
Serving Suggestions
When it comes to serving your *thanksgiving pumpkin pie*, you can’t go wrong with a generous dollop of whipped cream on top—it’s like the cherry on the sundae! For an extra touch of indulgence, a scoop of vanilla ice cream pairs beautifully with the warm pie, creating a delightful contrast. You might even consider sprinkling some extra cinnamon or nutmeg on the whipped cream for a festive flair. Trust me, these additions will elevate your pie experience to a whole new level!
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Thanksgiving Pumpkin Pie: 5 Steps to Heartwarming Bliss
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A classic Thanksgiving dessert featuring a creamy pumpkin filling in a flaky crust.
Ingredients
- 1 (9-inch) pie crust
- 1 cup pumpkin puree
- 3/4 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 3 large eggs
- 1 can (12 fl oz) evaporated milk
Instructions
- Preheat oven to 425°F (220°C).
- Place the pie crust in a pie dish.
- In a bowl, mix pumpkin, sugar, salt, and spices.
- Add eggs and mix well.
- Stir in evaporated milk until smooth.
- Pour filling into pie crust.
- Bake for 15 minutes, then reduce temperature to 350°F (175°C) and bake for 40-50 minutes.
- Check if the filling is set. Allow to cool before serving.
Notes
- Serve with whipped cream.
- Store leftovers in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 150mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 50mg
Keywords: thanksgiving, pumpkin pie, dessert
