Description
This Easy Thanksgiving Pumpkin Pie is the perfect no-fail dessert for your holiday table. With creamy pumpkin filling, warm spices, and a flaky crust, this classic recipe is quick to prepare and absolutely delicious. Ideal for beginners and seasoned bakers alike, it’s the best pumpkin pie for Thanksgiving dinners.
Ingredients
1 15-ounce can pumpkin puree
1 14-ounce can sweetened condensed milk
2 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 9-inch unbaked deep-dish pie crust
Instructions
1. Preheat your oven to 425°F. Place your unbaked pie crust into a 9-inch deep-dish pie plate and crimp the edges. Set aside.
2. In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and salt until smooth and fully combined.
3. Pour the pumpkin filling into the prepared pie crust. Gently tap the pie plate on the counter to release any air bubbles.
4. Bake at 425°F for 15 minutes. Then reduce the heat to 350°F and continue baking for 35 to 40 minutes, or until a knife inserted near the center comes out clean.
5. Let the pie cool completely on a wire rack before slicing. Serve with whipped cream or toppings of choice.
Notes
This pie can be made 1–2 days in advance and kept refrigerated.
For extra spice, add a pinch of ground cloves or allspice.
Be sure to use pumpkin puree, not pumpkin pie filling.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 24g
- Sodium: 190mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 65mg