Classic Thanksgiving Pumpkin Pie
Prep time: 20 minCook time: 55 minServings: 8
Views: 63
Submitted by: Antillean Eats
Submit date: November 2, 2026, 4:12 pm
Information
A classic Thanksgiving pumpkin pie with a smooth, warmly spiced pumpkin custard in a flaky pastry crust. Serve chilled or at room temperature with a spoonful of whipped cream for a traditional holiday dessert.
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Ingredients
- 1 unbaked 9-inch (23 cm) deep-dish pie crust
- 1 can (15 oz / 425 g) plain pumpkin purée, not pumpkin pie filling
- 3/4 cup granulated sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 2 large eggs
- 1 can (12 fl oz / 354 ml) evaporated milk
- Whipped cream, for serving (optional)
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Preparation
- Preheat the oven to 425°F (220°C). Fit the unbaked pie crust into a 9-inch (23 cm) deep-dish pie plate, crimp the edges, and keep chilled while preparing the filling.
- In a small bowl, combine the sugar, cinnamon, ginger, cloves, and salt.
- In a large bowl, lightly beat the eggs. Stir in the pumpkin purée and the sugar-spice mixture until smooth.
- Gradually stir in the evaporated milk until fully combined. Avoid beating in excessive air.
- Place the pie plate on a rimmed baking sheet. Pour the filling into the unbaked crust.
- Bake for 15 minutes at 425°F (220°C). Reduce the oven temperature to 350°F (175°C), without removing the pie, and bake for another 40-50 minutes. The edges should be set and the center should have a slight jiggle rather than a liquid wobble. A thin knife inserted near the center should come out clean. If the crust browns too quickly, cover the edges loosely with foil.
- Cool on a wire rack for up to 2 hours, then refrigerate. Chill for at least 4 hours before slicing for neat portions.
- Serve with whipped cream, if desired. Keep leftovers covered in the refrigerator.