Excited by the success of my apple pie, I have turned to make my mom’s annual Thanksgiving pumpkin pie recipe. I’ll admit that I would eat this pie at any time of the year, but something about the classic pie at Thanksgiving says comfort and home. It’s also delicious, and we need more delicious things in our lives. So, if you are looking for a taste of home in your desserts this holiday season (or beyond), read on for a traditional Thanksgiving pumpkin pie recipe.
Thanksgiving Pumpkin Pie Ingredients
1 ½ Cups Pumpkin Puree (canned or fresh, but canned is so much faster)
1 Cup of Sugar
½ Teaspoon Salt
1 ¼ Teaspoon Cinnamon
½ Teaspoon Ginger
½ Teaspoon Nutmeg
¼ Teaspoon Cloves
1 ¼ Cups Whole Milk
1 6-Ounce Can Evaporated Milk
1 9-Inch Unbaked Pie Crust (like the base of this one)
Note: You can swap out the individual spices for 2 ½ teaspoons of Pumpkin Pie Spice if you happen to have it in your pantry. Also, feel free to increase or decrease the spice measurements based on your own love of the spice. For example, I’m not big on cloves, but I do love Cinnamon, so I always go slightly heavier with the Cinnamon.
Thanksgiving Pumpkin Pie Recipe Steps
Step 1 Make a pie crust that will fit a 9-inch pie plate (for a recipe, click here) or use a ready-made pie crust.
Step 2 Preheat the oven to 400 degrees F.
Step 3 Combine the pumpkin, sugar, salt, and your chosen spices in a large bowl by hand, stand mixer, or hand mixer. Take care not to overbeat, but do be sure that the ingredients are thoroughly blended.
Step 4 Lightly beat 3 eggs and then add them to the pumpkin filling mix.
Step 5 Blend the whole milk and the evaporated milk together and add it to the filling mix. Stir thoroughly.
Step 6 Open the oven and pull the middle rack of the oven towards you. Place the unbaked pie crust on the middle shelf and pour the filling into the pastry shell before pushing the rack back and closing the oven door to bake.
Note: I fill the unbaked pie crust while it is on the oven shelf because the filling is very generous, and I don’t want to spill it all over the kitchen as I move the pie into the oven. Feel free to fill the pie crust outside the oven before baking if you are steadier on your feet or don’t have as far to go.
Step 7 Bake for approximately 50 minutes. You’ll know that it is done when there is a slight wobble but no sloshing. The original recipe from Better Homes & Gardens New Cookbook (1962) suggested that it should bake “until knife inserted halfway between center and outside comes out clean.”
Step 8 Let it settle and cool before serving with ice cream, whipped cream, or adorning it with a circle of walnuts or pecans. Note: I love it just as it is; no embellishments necessary.
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