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A close-up of a slice of pumpkin pie, a classic Thanksgiving dessert, topped with whipped cream.

Thanksgiving Desserts Recipe Everyone Asks For

This classic pumpkin pie recipe is a crowd-pleaser, perfect for your Thanksgiving table. It's designed for home bakers and delivers rich, classic flavors.
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Prep Time 30 minutes
Cook Time 1 hour
Chill Time 1 hour
Total Time 2 hours 30 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 423
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pie
  • 1 sugar pumpkin
  • 1 recipe pastry for a 9 inch single crust pie
  • 2 eggs
  • 1 cup packed light brown sugar
  • 1 tablespoon all-purpose flour
  • ½ teaspoon salt
  • 2 ½ teaspoons pumpkin pie spice
  • 1 12 fluid ounce can evaporated milk

Equipment

  • blender
  • large bowl
  • pie dish
  • cookie sheet

Method
 

  1. Preheat your oven to 325 degrees F (165 degrees C). Cut the pumpkin in half and remove the seeds. Place the halves cut-side down on a cookie sheet lined with lightly oiled aluminum foil. Bake for 30 to 40 minutes, or until the flesh is tender when poked with a fork. Let it cool until just warm, then scrape the flesh from the peel. Mash or puree the pumpkin flesh in a blender.
  2. Increase the oven temperature to 450 degrees F (230 degrees C). In a large bowl, lightly beat the eggs. Add the brown sugar, flour, salt, 2 cups of the pumpkin puree, pumpkin pie spice, and evaporated milk. Stir well after each addition.
  3. Pour the pumpkin mixture into the unbaked pastry shell. Place a strip of aluminum foil around the edge of the crust to prevent over browning.
  4. Bake for 10 minutes at 450 degrees F (230 degrees C). Then, reduce the oven temperature to 350 degrees F (175 degrees C). Bake for an additional 40 to 50 minutes, or until a toothpick inserted near the center comes out clean. Remove the foil strip about 20 minutes before the pie is done so the crust edge becomes a light golden brown.
  5. Cool the pie completely, then refrigerate overnight for the best flavor.

Nutrition

Calories: 423kcalCarbohydrates: 73gProtein: 11gFat: 13g

Notes

This pie is best when chilled overnight, allowing the flavors to meld. Ensure your pumpkin is cooked until tender before pureeing.

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