Classic Thanksgiving Pumpkin Pie With Whipped Cream

by KellySmith

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What kind of recipe is it?

Thanksgiving Pumpkin Pie is a classic dessert that embodies the spirit of the holiday season.

This delicious pie features a smooth, spiced pumpkin filling nestled in a flaky crust, making it a comforting and nostalgic treat. Its special blend of cinnamon, nutmeg, and clove offers a delightful warmth that celebrates tradition.

Perfect for family gatherings or holiday feasts, this dish caters to both pumpkin enthusiasts and those seeking a sweet end to their Thanksgiving meal.

Everyone can enjoy the rich flavors of this quintessential American dessert!

Ingredients

Ingredient Quantity
Pumpkin puree 1 can (15 ounces) or 2 cups homemade puree
Granulated sugar 3/4 cup
Brown sugar 1/4 cup
Ground cinnamon 1 teaspoon
Ground nutmeg 1/2 teaspoon
Ground cloves 1/4 teaspoon
Salt 1/2 teaspoon
Eggs 2 large
Evaporated milk 1 can (12 ounces) or 1 1/4 cups heavy cream
Pie crust 1 (9-inch, pre-made or homemade)

Feel free to adjust any quantities according to your taste or dietary preferences!

Cooking Steps

  1. Preheat your oven to 220°C (425°F) and arrange the oven rack to the lower-middle position. This allows for even baking of the pie crust.
  2. Prepare the pie crust by either unrolling a pre-made crust into a 23 cm (9-inch) pie pan or rolling out your homemade dough on a floured surface to fit the pan. Press the dough into the pan and trim the excess, crimping the edges as desired. Poke the bottom with a fork to prevent bubbling.
  3. In a large mixing bowl, combine 240 ml (1 cup) of pumpkin puree, 150 g (3/4 cup) granulated sugar, 50 g (1/4 cup) brown sugar, 5 g (1 teaspoon) ground cinnamon, 1.5 g (1/2 teaspoon) ground nutmeg, 0.5 g (1/4 teaspoon) ground cloves, and 2.5 g (1/2 teaspoon) salt. Whisk until the mixture is smooth and well combined, with a consistent color and aroma.
  4. Add the two large eggs to the pumpkin mixture and whisk until fully incorporated, creating a uniform texture.
  5. Gradually mix in 360 ml (1 can / 12 ounces) of evaporated milk (or 300 ml (1 1/4 cups) heavy cream), stirring continuously until the filling is smooth and glossy.
  6. Carefully pour the pumpkin filling into the prepared pie crust, filling it just to the top without overflowing.
  7. Place the pie in the preheated oven and bake at 220°C (425°F) for 15 minutes. This initial high temperature helps set the crust and filling.
  8. After 15 minutes, reduce the oven temperature to 175°C (350°F) and continue baking for an additional 35–40 minutes. The pie is done when the filling is set around the edges but slightly jiggly in the center; a toothpick inserted should come out mostly clean.
  9. Remove the pie from the oven and let it cool on a wire rack at room temperature for at least 2 hours. This cooling period allows the filling to fully set.
  10. Once cooled, refrigerate the pie for a minimum of 2 hours before serving. This enhances the flavors and texture.
  11. Serve chilled or at room temperature; for the best flavor, allow it to rest for at least 30 minutes out of the refrigerator before enjoying it.

Variations

  • Maple Pumpkin Pie: Substitute brown sugar with 120 ml (1/2 cup) pure maple syrup for a richer, earthy sweetness and a hint of caramel flavor.
  • Coconut Cream Pumpkin Pie: Replace evaporated milk with 360 ml (1 can) of coconut milk and use shredded coconut in the crust for a tropical twist; can also be made dairy-free.
  • Chocolate Chip Pumpkin Pie: Fold in 100 g (1/2 cup) of mini chocolate chips into the filling for a decadent treat that combines the flavors of pumpkin and chocolate.
  • Gluten-Free Pumpkin Pie: Use a gluten-free pie crust or make your own using almond flour and coconut flour (equal parts) to guarantee a delicious gluten-free option without sacrificing taste.

Tips on plating and presentation

beautifully serve pumpkin pie

After exploring some delightful variations of pumpkin pie, it’s time to think about how to serve this seasonal favorite beautifully.

I love using a decorative pie dish to make it pop! A dollop of freshly whipped cream on top adds both flair and flavor.

For garnish, consider sprinkles of cinnamon or nutmeg.

Finally, placing it on a festive platter enhances the Thanksgiving spirit!

What other dishes can I pair it with?

thanksgiving dishes harmony suggestions

When planning your Thanksgiving feast, think about dishes that harmonize beautifully with pumpkin pie.

I love serving it alongside savory options like roasted turkey and creamy mashed potatoes. A side of green beans or a fresh salad adds a nice contrast.

Don’t forget the stuffing—its herbs complement the pie’s spices perfectly.

These pairings create a delightful balance on the holiday table.

What drinks can I pair it with?

pumpkin pie drink pairings

A great pumpkin pie deserves equally delightful drinks to complement its flavors.

I love pairing my pie with a warm spiced apple cider—it enhances the seasonal spices beautifully.

A creamy chai latte also works wonders, adding a cozy touch.

If I’m in the mood for something lighter, a sparkling white wine or a sweet dessert wine can be a revitalizing choice too.

Enjoy!

Frequently Asked Questions

Can I Use Canned Pumpkin Instead of Fresh Pumpkin?

Absolutely, I prefer using canned pumpkin for convenience. It’s consistent in flavor and texture, plus saves time. Just make sure it’s plain pumpkin, not pumpkin pie filling, for the best results in your recipe!

How Long Does Pumpkin Pie Last in the Refrigerator?

Pumpkin pie lasts about three to four days in the refrigerator. I usually cover it tightly with plastic wrap to keep it fresh. Just make sure to check for any signs of spoilage before serving!

Can I Freeze Pumpkin Pie for Later Use?

Yes, I can freeze pumpkin pie for later use. I wrap it securely in plastic wrap and aluminum foil, then store it in the freezer. Just remember to thaw it in the fridge before serving!

What’s the Best Way to Slice Pumpkin Pie?

To slice pumpkin pie perfectly, I use a sharp knife dipped in hot water for clean cuts. I let the pie cool before slicing to guarantee neat pieces and avoid a mushy mess. Enjoy!

Can I Make Pumpkin Pie Without Eggs?

Yes, you can make pumpkin pie without eggs! I’ve used substitutes like silken tofu or flaxseed meal, and they worked great. It’s all about creating that creamy texture, so don’t hesitate to experiment!

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