Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can use fresh pumpkin puree instead of canned pumpkin. To do this, simply roast a fresh pumpkin until soft, then blend it until smooth. However, canned pumpkin puree is more convenient and ensures consistent results, which is why it's commonly used in this recipe.

How can I avoid a soggy pie crust?

To avoid a soggy crust, be sure to prick the pie crust with a fork before filling it. This helps the steam escape during baking. If you find your crust is browning too quickly, cover the edges with foil to prevent burning.

How do I know when my Thanksgiving pumpkin pie is done?

Your Thanksgiving pumpkin pie is done when a knife inserted into the center comes out clean. The filling should be firm but slightly wobbly in the middle. Be sure not to overbake, as this can cause the filling to crack and dry out.

Easy Thanksgiving Pumpkin Pie Recipe

Description

This easy Thanksgiving pumpkin pie recipe combines the warmth of fall spices and the creamy texture of pumpkin puree for a comforting dessert. It’s perfect for Thanksgiving or any cozy gathering, and it’s simple enough to make without stress, even for beginners.

Ingredients

Scale

1 can (15 oz) pumpkin puree
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (12 fl oz) evaporated milk
1 unbaked 9-inch pie shell

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Instructions

Preheat your oven to 425°F (220°C).
In a large bowl, combine sugar, salt, cinnamon, ginger, and cloves. Stir until well mixed.
In a separate bowl, beat the eggs and then stir them into the sugar-spice mixture.
Add the pumpkin puree to the mixture and stir well.
Gradually stir in the evaporated milk until everything is evenly incorporated.
Pour the pumpkin mixture into the unbaked pie shell, spreading it evenly.
Bake for 15 minutes at 425°F, then reduce the temperature to 350°F (175°C) and bake for an additional 40-50 minutes. The pie is done when a knife inserted near the center comes out clean.
Remove from the oven and cool on a wire rack for at least 2 hours before serving.

Notes

Use fresh, ground spices for the best flavor.
Let the pie cool completely before slicing for cleaner slices.
Cover the edges of the crust with foil if they brown too quickly during baking.
For a dairy-free version, substitute evaporated milk with coconut milk.
Leftovers can be stored in the fridge for 3-4 days or frozen for up to a month.

Nutrition

Serving Size: 1 slice
Calories: 320 kcal
Sugar: 30 g
Sodium: 230 mg
Fat: 12 g
Saturated Fat: 3 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 3 g
Protein: 5 g
Cholesterol: 55 mg