Updated on November 25, 2025
This Thanksgiving pumpkin pie is a classic, silky-smooth dessert with a warmly spiced filling and a flaky, golden crust. The pumpkin custard bakes up creamy but sliceable, with just the right balance of cinnamon, nutmeg, and vanilla. You can make it a day ahead and chill it until serving, which makes holiday prep much less stressful. Serve each slice with whipped cream and an extra sprinkle of cinnamon for a cozy, nostalgic finish.
Thanksgiving Pumpkin Pie
Ingredients
- 1 ½ cups all-purpose flour
- ½ tsp salt
- ½ cup unsalted butter, chilled and cubed
- 4–5 tbsp ice water
- 1 can pumpkin puree (15 oz / 425 g)
- ¾ cup brown sugar
- 2 large eggs
- 1 cup evaporated milk
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground cloves
- ½ tsp salt
Instructions
- Prepare crust. If making homemade, mix flour and salt in a bowl. Cut in butter until mixture resembles coarse crumbs. Add ice water, 1 tbsp at a time, until dough holds together. Chill for 30 minutes, then roll out and fit into a 9-inch pie dish.
- Preheat oven to 375°F (190°C).
- Make filling. In a bowl, whisk pumpkin puree, brown sugar, eggs, evaporated milk, cinnamon, ginger, cloves, and salt until smooth.
- Assemble pie. Pour filling into prepared crust.
- Bake for 50 minutes, or until the center is set but slightly wobbly. A knife inserted near the center should come out mostly clean.
- Cool completely for at least 2 hours before serving.
- Serve. Add whipped cream topping if desired.
Notes
- Pumpkin pie is best made a day ahead; flavors deepen overnight.
- Store covered in the fridge for up to 4 days.
- Use homemade or store-bought crust depending on time.
Private Notes
Tried this recipe?
Let us know how it was!Thanksgiving Pumpkin Pie – FAQ
Can I make this pumpkin pie in advance?
Yes. This pumpkin pie is perfect for making ahead. Once it has cooled completely, cover it and refrigerate for up to 2 days before serving. Let it sit at room temperature for about 30 minutes before slicing, and add whipped cream just before serving so it stays light and fluffy.
How do I know when my pumpkin pie is baked through?
The pie is done when the edges are set but the center still has a slight wobble, like set Jell-O, when you gently shake the pan. A knife inserted about 2–3 cm from the center should come out mostly clean. The filling will continue to firm up as it cools, so avoid overbaking, which can cause cracks.
If you’re planning a full Thanksgiving menu, pair this pumpkin pie with a simple main course like our One-Pot Beef Chili for a relaxed holiday gathering, or save this recipe for later and try our New Year’s Eve Sparkling Cranberry Punch when you’re ready to celebrate with friends.
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