Thanksgiving Recipes Dessert

Can we just talk about how a Thanksgiving table without pumpkin pie feels… wrong?

Like something is missing before you even sit down.

I’ve made this pie more times than I can count, and it’s the one dessert my family will call me out for if I skip it.

It’s rich, it’s spiced just right, and it has that silky texture that store-bought versions never quite get.

Today I’m walking you through exactly how I make it, mistakes and all, so yours turns out just as good on the first try.

Grab your apron. Let’s get into it. 🥧

What You’ll Need

Ingredient	Amount
Pumpkin puree (not pie filling)	15 oz can
Evaporated milk	12 oz can
Large eggs	2
Granulated sugar	¾ cup
Ground cinnamon	1 tsp
Ground ginger	½ tsp
Ground cloves	¼ tsp
Salt	½ tsp
Unbaked 9-inch pie crust	1
Whipped cream, for serving	as needed

Simple list, right? That’s part of why I love this recipe. Nothing fancy, nothing hard to find.

Tools You’ll Need

9-inch pie dish
Large mixing bowl
Whisk
Aluminum foil (for the crust edges)
Wire cooling rack

How to Make Pumpkin Pie

1. Preheat your oven to 425°F.

This higher heat for the first stretch is what sets the crust before the filling has a chance to make it soggy.

2. Whisk your filling.

In a large bowl, whisk the pumpkin puree, eggs, sugar, cinnamon, ginger, cloves, and salt until smooth.

Slowly pour in the evaporated milk while whisking so everything blends evenly.

3. Pour into the crust.

Set your unbaked pie crust into the dish and pour the filling in gently.

Pro Tips

Cover the crust edges with foil about halfway through baking so they don’t burn before the center sets.
Use room temperature eggs. Cold eggs can make your filling bake unevenly.
Don’t overbake it. A slight jiggle in the center means it’s done. It’ll firm up as it cools.
Blind bake your crust first if you tend to get soggy bottoms. Ten minutes at 425°F does the trick.
Let it fully cool before slicing, even if it means waiting until the next morning. Warm pumpkin pie doesn’t hold its slice.

Substitutions and Variations

Want it dairy free? Swap the evaporated milk for full-fat coconut milk.

No pie spice blend on hand? The cinnamon, ginger, and cloves above basically recreate it, so you’re covered.

If you want a deeper flavor, add a splash of bourbon or a teaspoon of maple syrup into the filling.

For a gluten free version, use your favorite gluten free pie crust. Just watch the bake time since some crusts brown faster.

Make Ahead Tips

This pie is honestly better the day after you bake it.

You can make it up to 2 days in advance and store it covered in the fridge.

You can also freeze the baked, cooled pie for up to a month. Thaw it overnight in the fridge before serving.

Storage and Leftovers

Cover leftover pie tightly and store it in the fridge for up to 4 days.

I like mine cold straight from the fridge, but a lot of people prefer it at room temperature. Either way works.

To freeze individual slices, wrap them well in plastic wrap and foil, then store in a freezer bag for up to a month.

FAQ

Can I use fresh pumpkin instead of canned?

Yes, just make sure it’s well drained. Fresh pumpkin puree has more moisture than canned, so straining it through a cheesecloth helps avoid a watery filling.

Why did my pie crack on top?

That usually means it got overbaked or cooled too quickly. Try pulling it a few minutes earlier next time and let it cool at room temperature before refrigerating.

Can I make this ahead for a party?

Definitely, and honestly I’d recommend it. Pumpkin pie needs time to set, so making it a day ahead actually gives you a better result.

What’s the difference between pumpkin puree and pumpkin pie filling?

Pumpkin puree is just pumpkin. Pie filling already has sugar and spices added, which will throw off this recipe, so double check your can before you buy it.