Pumpkin Pie - The heart of thanksgiving
This pie isn’t just dessert—it’s a symbol of the season. It’s the moment you pass plates around the table, laugh at old stories, and remember what you’re thankful for. It’s proof that the best parts of Thanksgiving don’t have to be expensive.
So grab your apron, preheat your oven, and let this pumpkin pie be the centerpiece of your Thanksgiving table.
From my kitchen to yours, happy Thanksgiving!
Thanksgiving is more than a holiday—it's a time to slow down, gather around the table, and savor the flavors that bring us together. And what could be more classic, comforting, and undeniably festive than a homemade pumpkin pie? This recipe is simple, affordable, and packed with warm spices that will fill your home with the most amazing aroma.
Ingredients - and why they matter
15 oz can Pumpkin puree: The star of the show! It brings that earthy, smooth base we all love.
3/4 cup Sugar: Sweet enough to complement the pumpkin but not overpower it
1 tsp Cinnamon: The cozy, warm spice that makes fall desserts unforgettable
1/2 tsp Nutmeg: Adds a subtle nutty depth
1/4 tsp Ginger: A little zing to brighten the flavor.
1/4 tsp Salt: Don’t skip this—it balances all the sweetness!
3 Eggs: They give the pie its creamy texture.
12 oz Evaporated milk: The secret to that velvety, custard-like consistency.
Pie crust - store-bought or homemade: The buttery base that holds all the magic
The Recipe - From My Kitchen to Yours
Prepare the Filling:
This part is like magic. Mix the pumpkin puree, sugar, and all those warm spices in a big bowl. Then, stir in the eggs and evaporated milk. It’s like watching Thanksgiving come to life in one bowl!Prepare the Crust:
Roll out your pie crust and gently press it into a 9-inch pan. If you’re feeling fancy, crimp the edges for that homemade, rustic touch.Fill & Bake:
Pour the pumpkin mixture into your crust. Slide it into the oven at 425°F for 15 minutes, then lower the temperature to 350°F and bake for 40-50 minutes. You’ll know it’s ready when you insert a knife in the center, and it comes out clean.Cool & Serve:
Here’s the hard part—waiting. Let the pie cool completely before slicing, so every piece is picture-perfect. Top with a dollop of whipped cream (or a big scoop if you’re like me).