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Pumpkin pie with spiced filling and flaky crust.
David

Thanksgiving Pumpkin Pie

A creamy, spiced pumpkin pie baked in a flaky crust, the ultimate Thanksgiving dessert that’s simple, classic, and crowd-pleasing.
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Prep Time 20 minutes
Cook Time 50 minutes
Cooling Time 2 hours
Total Time 3 hours 10 minutes
Servings: 8
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Pie Crust
  • 1 ½ cups all-purpose flour
  • ½ tsp salt
  • ½ cup unsalted butter, chilled and cubed
  • 4–5 tbsp ice water
Pumpkin Filling
  • 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

Equipment

  • 1 × 9-inch pie dish
  • 1 × Mixing bowl
  • 1 × Whisk
  • 1 × Measuring cups and spoons
  • 1 × Oven

Method
 

  1. 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.
  2. Preheat oven to 375°F (190°C).
  3. Make filling. In a bowl, whisk pumpkin puree, brown sugar, eggs, evaporated milk, cinnamon, ginger, cloves, and salt until smooth.
  4. Assemble pie. Pour filling into prepared crust.
  5. Bake for 50 minutes, or until the center is set but slightly wobbly. A knife inserted near the center should come out mostly clean.
  6. Cool completely for at least 2 hours before serving.
  7. 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.
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