The Best Classic Pumpkin Pie Recipe for a Perfect Thanksgiving

What kind of recipe is it?

This classic pumpkin pie recipe is a beloved Thanksgiving dessert that embodies the essence of the holiday with its rich, spiced filling and buttery, flaky crust.

Known for its warm flavors of cinnamon, nutmeg, and ginger, this dish not only satisfies sweet cravings but also evokes nostalgia and comfort.

Ideal for families and friends to share, this pie is perfect for both novice and experienced bakers looking to create a homemade touch to their festive table.

Enjoying a slice of this pumpkin pie is a delightful tradition that brings everyone together.

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Ingredients

Ingredient	Quantity
Pumpkin puree	1 can (15 oz)
Granulated sugar	3/4 cup
Brown sugar	1/4 cup
Ground cinnamon	1 teaspoon
Ground nutmeg	1/2 teaspoon
Ground ginger	1/2 teaspoon
Salt	1/2 teaspoon
Large eggs	2
Heavy cream	1 cup
Milk	1/2 cup
Pie crust	1 (9-inch)

These ingredients will create a delicious and traditional pumpkin pie perfect for your Thanksgiving celebration!

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Cooking Steps

Preheat your oven to 220 °C (430 °F) and position the oven rack in the lower third of the oven. This allows for even baking of the pie crust.
While the oven preheats, prepare your pie crust. Place the 9-inch (23 cm) pie crust into a pie dish, crimping the edges as desired. Prick the bottom of the crust with a fork to prevent bubbling.
Line the crust with parchment paper and fill it with pie weights or dried beans. Bake in the preheated oven for 15 minutes until lightly golden. Remove the weights and parchment, then return the crust to the oven for another 5 minutes until fully set and dry.
Reduce the oven temperature to 180 °C (350 °F).
In a large mixing bowl, combine 1 can (15 oz or 425 g) of pumpkin puree, 180 g (3/4 cup) of granulated sugar, and 50 g (1/4 cup) of brown sugar. Whisk until smooth and well combined.
Add 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, 1/2 teaspoon of ground ginger, and 1/2 teaspoon of salt to the mixture. Whisk together until all the spices are evenly distributed.
Incorporate 2 large eggs, mixing until fully combined. Then, add 240 ml (1 cup) of heavy cream and 120 ml (1/2 cup) of milk to the mixture. Mix until smooth and creamy.
Pour the filling into the prepared pie crust, smoothing the top with a spatula. Bake in the oven for 45-50 minutes, or until the filling is set around the edges and slightly jiggly in the center. A knife inserted into the center should come out clean or with a few moist crumbs attached.
Once baked, remove the pie from the oven and allow it to cool on a wire rack for at least 2 hours at room temperature. This allows the filling to fully set.
After cooling, refrigerate the pie if not serving immediately. Serve chilled or at room temperature, and enjoy the aromatic flavors of your classic pumpkin pie.

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Variations

Maple Pecan Pumpkin Pie: Swap 200 g (1 cup) of granulated sugar with 120 ml (1/2 cup) of maple syrup and add 100 g (1 cup) of chopped pecans to the filling for a sweet, nutty flavor.
Coconut Cream Pumpkin Pie: Replace heavy cream with 240 ml (1 cup) of coconut cream and use 120 ml (1/2 cup) of unsweetened coconut milk for a dairy-free and tropical twist.
Vegan Pumpkin Pie: Substitute 2 large eggs with 60 ml (1/4 cup) of unsweetened applesauce and use almond milk (240 ml or 1 cup) instead of regular milk for a plant-based version.
Gluten-Free Pumpkin Pie: Use a gluten-free pie crust, ensuring all crust ingredients (like flour) are gluten-free, while keeping the filling ingredients unchanged for a safe option for those with gluten intolerance.

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Tips on plating and presentation

A beautiful presentation can elevate your classic pumpkin pie and make it the star of your Thanksgiving table.

I like to dust the pie with a sprinkle of nutmeg or cinnamon for a warm touch.

Adding a dollop of whipped cream and a few toasted pecans enhances the look.

Finally, serve it on a decorative platter to create an inviting atmosphere that your guests will love.

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What other dishes can I pair it with?

While pumpkin pie often steals the show at Thanksgiving, pairing it with complementary dishes can create a well-rounded experience for your guests.

I love serving it alongside roasted turkey for a classic combo and creamy mashed potatoes that balance the rich flavors.

A fresh kale salad adds a crisp touch, while glazed carrots bring sweetness to harmonize perfectly with the pie’s spices.

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What drinks can I pair it with?

Serving pumpkin pie alongside the right drinks can elevate your Thanksgiving feast.

I love pairing it with spiced cider or a glass of sweet dessert wine. For a classic touch, a nice cup of coffee complements the flavors beautifully.

If you’re feeling adventurous, try a pumpkin ale—it’s a fun match!

Whatever you choose, these drinks will enhance your pumpkin pie experience. Enjoy!

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Frequently Asked Questions

Can I Prepare Pumpkin Pie Ahead of Time?

Absolutely, I can prepare pumpkin pie ahead of time. I usually make it a day or two in advance, letting the flavors meld and saving me stress on the big day. It’s always a hit!

How Long Can Pumpkin Pie Be Stored in the Fridge?

I usually store pumpkin pie in the fridge for about three to four days. Just make sure to cover it tightly. It’s still delicious, and I often enjoy it even after a few days!

What’s the Best Way to Freeze Pumpkin Pie?

To freeze pumpkin pie, I wrap it tightly in plastic wrap and then place it in a freezer-safe container. This way, it stays fresh for up to three months, ready for a delicious dessert later!

Can I Use Fresh Pumpkin Instead of Canned?

Absolutely, I love using fresh pumpkin! Just roast, puree, and strain it to get a smooth texture. It adds a richer flavor to my pie that’s totally worth the extra effort. Give it a try!

Is There a Gluten-Free Version of This Pumpkin Pie Recipe?

Yes, I can definitely help you with a gluten-free version! I use a gluten-free pie crust made from almond flour or a store-bought option, ensuring the pie’s deliciousness stays intact while catering to dietary needs.