Classic Thanksgiving Pumpkin Pie is the heart of the holiday dessert table. I remember my grandmother pulling one from the oven, the warm aroma of cinnamon and nutmeg filling the whole house. With its creamy spiced filling and flaky crust, this pie brings comfort and nostalgia in every bite. Served with a dollop of whipped cream, it’s the dessert that completes Thanksgiving.
Groceries
Ingredients
1 unbaked 9-inch pie crust (homemade or store-bought)
1 can (15 oz) pumpkin puree
3 large eggs
1 cup heavy cream (or evaporated milk)
¾ cup brown sugar
½ cup granulated sugar
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground cloves
¼ tsp ground nutmeg
½ tsp salt
Whipped cream, for serving
Instructions
- Preheat oven to 375°F (190°C). Place pie crust into a 9-inch pie dish and crimp edges.
- In a large bowl, whisk pumpkin puree, eggs, cream, brown sugar, granulated sugar, spices, and salt until smooth.
- Pour filling into the pie crust and smooth the top.
- Bake for 50–60 minutes, or until the center is set but slightly wobbly.
- Let cool completely before slicing.
- Serve with whipped cream.
Substitutions
Use half-and-half instead of heavy cream for a lighter filling.
Swap brown sugar with maple syrup for deeper flavor.
For a gluten-free pie, use a gluten-free crust.
Add a dash of pumpkin spice mix instead of individual spices for convenience.
Equipment
Mixing bowls
Whisk
Measuring cups and spoons
9-inch pie dish
Oven
Storage
Refrigerator: Store covered in the fridge for up to 4 days.
Freezer: Wrap tightly and freeze for up to 2 months.
Reheating: Warm slices in the oven at 300°F for 10 minutes, or serve chilled.
Top Tips
Don’t overbake—pie should have a slight jiggle in the center.
Chill before slicing for neat slices.
Use homemade whipped cream for a perfect finish.
Blind bake crust if you prefer extra crispiness.
FAQs
Can I make pumpkin pie ahead of time?
Yes, it can be made 1–2 days in advance and stored in the fridge.
Why did my pie crack?
It was overbaked—remove from oven when the center is just set.
Can I use fresh pumpkin instead of canned?
Yes, cook and puree fresh pumpkin until smooth, but canned is more consistent.
Is pumpkin pie served warm or cold?
It’s delicious both ways—slightly warm with cream, or chilled from the fridge.