Key Takeaways:
- Pumpkin Pie is a Thanksgiving Classic: It’s the quintessential dessert to complete the Thanksgiving feast, best enjoyed with whipped cream and a cozy nap.
- Pumpkin Pie Spice Mix Recipe: Make your own spice mix with the easy 3,2,1,1,1 recipe for a homemade touch.
- Essential Ingredients: You’ll need a pie shell, pumpkin puree (canned or homemade), sweetened condensed milk, pumpkin pie spice, and eggs to create a creamy and flavorful pie.
- Simple Step-by-Step Instructions: Roll out your crust, whisk the filling ingredients, and bake to perfection at two temperature settings for the perfect consistency.
- Storage Tips: Keep the pie covered in the refrigerator for up to 5 days, or freeze it for longer storage, ensuring convenience for busy holidays.
- Additional Recipes: Pair your pie with other Thanksgiving favorites like Crumb Top Apple Pie or Herb Roasted Butternut Squash for a full holiday spread.
Overview
Pumpkin Pie is the nostalgic centerpiece of every classic Thanksgiving celebration—smooth, spiced, and served best with a dollop of whipped cream and a cozy nap afterward. This easy pumpkin pie recipe captures all the comforting flavors of fall in a simple, foolproof process. From using your own roasted pumpkin puree to crafting a homemade spice blend with the 3-2-1-1-1 SIS (Simple is Smart) tip, this guide walks you through each step to create a pie that’s both rich and perfectly balanced in sweetness and spice. Whether you’re using a ready-made crust or trying the no-fail homemade version, the result is a creamy custard filling baked to perfection. Plus, handy links to complementary recipes like Crumb Top Apple Pie and Herb Roasted Butternut Squash make this page your go-to for Thanksgiving dinner inspiration.
Pumpkin Pie the classic finish to the Thanksgiving feast. It wouldn’t be Thanksgiving without indulging in a big slice of pumpkin pie topped with whipped cream and then a nice afternoon nap. Blame the nap on the tryptophan in the turkey, not on all the food you ate. If you are looking for some more Thanksgiving dinner ideas try my Crumb Top Apple Pie, or my Herb Rosted Butternut Squash . If you are wondering how to roast the Turkey to perfection my Sausage Stuffing in a Perfectly Roasted Turkey will answer all of your questions about How to Roast a Turkey.
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SIS – Simple is Smart Tip: Make your own Pumpkin Spice Mixture with my SIS tip that I call the 3,2,1,1,1 pumpkin spice recipe.
Pumpkin Pie Spice Mix Recipe:
- 3 Tbsp Cinnamon
- 2 tsp. ground ginger
- 1 tsp cloves
- 1 tsp. allspice
- 1 tsp. nutmeg
Mix together and store in an airtight container.
What do I Need to Make This Easy Pumpkin Pie?
One single Pie Shell: Make a homemade pie shell with my Easy No-Fail Pie Crust Recipe or purchase a ready-made crust.
Solid Pack Pumpkin Puree: I grow sugar pumpkins. In the fall, I cut them up, roast them, and blend them into a thick pumpkin puree. If you want to use a sugar pumpkin for your pumpkin pie learn, How to Roast a Pumpkin. How to make Pumpkin Puree.
Sweetened Condensed Milk: One can. This gives your pie a creamy custard texture and just the right amount of sweetness.
Pumpkin Pie Spice: purchase it ready-made or make your own with my SIS tip.
Eggs: you will need two large eggs plus an egg yolk. Save the white for a healthy omelet.
How to Make an Easy Pumpkin Pie - Step by Step.
- Roll out your premade pie shell and put it in a 9-inch pie plate. (not a deep-dish pie plate) this recipe makes one regular-size pie. Refrigerate your pie shell until ready to fill it.
- Preheat the oven to 400 degrees F.
- In a medium-size bowl. add the pumpkin puree, sweetened condensed milk, eggs, spices, and salt.
- Whisk until well mixed.
- Pour the filling into the prepared pie shell.
- Bake at 400 degrees for 15 minute. Reduce the oven temp. to 350 degrees F. Cover the edges with a pie shield. Check the pie for doneness after a total baking time of 50 minutes. Continue to check every five minutes until the center is nearly set (still a little wiggly). A knife inserted into the center should come out clean.
- Let pie cool and serve with whipped cream.
- Store covered in the refrigerator for up to 5 days.
- Baked pie can be frozen and defrosted overnight in the fridge before serving.
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FAQ:
Can I use fresh pumpkin instead of canned pumpkin puree?
How do I know when my pumpkin pie is done baking?
What size pie plate should I use?
Can I make the pie crust from scratch?
How long can I store the baked pumpkin pie?
What’s the best way to avoid burning the crust edges?
Best-Ever Pumpkin Pie
Equipment
- To see the ingredient amounts in metric units, click the blue "METRIC:" button between the ingredients and the instructions for this recipe.
- 1 9-inch regular pie plate
- This page contains Amazon affiliate links. If you click a link, I may earn a small commission from qualifying purchases at no extra cost to you
Ingredients
- 1 single pie crust purchase ready made or make one from scratch.
- 2 cups solid pack pumpkin (1 can)
- 1 can sweetened condensed milk
- 2 large eggs
- 1 large egg yolk
- 2 tsp pumpkin pie spice
- ½ tsp salt
Instructions
- Purchase a single ready-made pie crust or use my recipe for a Flaky No-Fail Pie Crust. My recipe is for a double crust so cut the recipe in half.
- Roll the crust out and put it in your pie plate. Crimp or shape the top edge and place the crust in the refrigerator while you make the pie.
Make the Pumpkin Pie Filling
- Preheat oven to 400°F (204°C)
- You will need 2 cups of solid-pack pumpkin.
- If you want to make the pumpkin puree from a sugar pumpkin (I highly recommend this), you will want to first How to Roast a Pumpkin and then How to make pumpkin Puree.
- In a medium size mixing bowl add the Pumpkin, sweetened condensed milk, pumpkin pie spice, eggs, and salt. See notes below to make your own.
- Whisk together the ingredients until well combined.
- Pour the filling into the refrigerated pie shell.
- Bake at 400°F (204°C) for 15 minutes. Cover he edges with a pie shield and reduce the temperature to 350°F (180°C). Bake for another 35 to 45 minutes. Check the pie after the total baking time of 50 minutes and continue to check every 5 minutes until the center is nearly set (still a little wiggly). If you overbake the pie the top will crack and the insides won't be as creamy and moist.
