Ah, Thanksgiving! It’s that time of year when the air is crisp, families gather, and kitchens fill with the warm aroma of beloved dishes. For me, no Thanksgiving is complete without a classic *thanksgiving pumpkin pie*. It’s the centerpiece dessert that brings everyone together, and I can still remember the first time I made it. I was about twelve, standing on a stool to reach the counter, mixing spices and giggling with my mom as we experimented with the recipe. That pie was a little lopsided, but boy, did it taste amazing! It’s a tradition I cherish, and I can’t wait to share my version with you!
Ingredients for Thanksgiving Pumpkin Pie
- 1 1/2 cups pumpkin puree
- 1 cup heavy cream
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 pre-made pie crust
How to Prepare Thanksgiving Pumpkin Pie
Preheat the Oven
First things first, let’s get that oven preheated! Set it to 425°F (220°C). Preheating is super important because it ensures that your pie starts baking at the right temperature, which helps achieve that beautiful, flaky crust. Let it warm up while you prepare the filling.
Mix the Filling
In a large mixing bowl, whisk together 1 1/2 cups of pumpkin puree, 1 cup of heavy cream, 3/4 cup of brown sugar, 1/2 cup of granulated sugar, and 3 large eggs. I like to use a whisk for about a minute or two to get everything nice and smooth. You want it to be well combined and creamy before we add our spices.
Spice It Up
Now, it’s time to add that warm, cozy flavor! Stir in 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground ginger, 1/4 teaspoon of ground nutmeg, and 1/4 teaspoon of salt. Mix it well—this is where the magic happens! Make sure those spices are evenly distributed for that delightful flavor you expect from a *thanksgiving pumpkin pie*.
Pour and Bake
Carefully pour the pumpkin filling into your pre-made pie crust. I like to tap the pie dish gently on the counter to release any air bubbles trapped inside. Bake it for 15 minutes at the high temperature, then reduce the oven temperature to 350°F (175°C) and let it bake for an additional 35-40 minutes. This two-step baking process helps set the filling perfectly!
Check Doneness
To see if your pie is done, insert a knife into the center. If it comes out clean, you’re golden! The filling should be set but still have a slight jiggle—don’t worry, it’ll firm up as it cools. If you notice the crust browning too quickly, you can cover the edges with foil to prevent burning.
Cooling and Serving
Once your pie is done, let it cool on a wire rack or countertop for at least 2 hours. This cooling time is crucial for the filling to set properly. When you’re ready to serve, slice it up and don’t forget to add a dollop of whipped cream on top—because what’s pumpkin pie without that creamy finish? Enjoy every bite of this classic treat!
Why You’ll Love This Recipe
- Quick preparation—ready in just over an hour!
- Deliciously spiced flavor that screams Thanksgiving.
- A classic dessert that’s guaranteed to impress your guests.
- Rich and creamy filling paired with a flaky crust.
- Simple ingredients you probably already have at home.
- Perfect for making ahead of time—just bake and chill!
- Each slice is a nostalgic bite of holiday tradition.
Tips for Success
To make sure your *thanksgiving pumpkin pie* turns out perfectly, here are a few pro tips! First, keep your pie crust cold—this helps it stay flaky when baking. If you’re using a pre-made crust, let it chill in the fridge until you’re ready to fill it. Next, be sure to mix your filling thoroughly; you want all those flavors blended together for a smooth consistency. Also, don’t skip the cooling time after baking—this is key for the filling to set properly. Trust me, these little steps make a big difference in your final pie!
Nutritional Information
Here’s the estimated nutritional breakdown for each slice of this delicious *thanksgiving pumpkin pie*. Keep in mind that these values are approximate and can vary based on specific ingredients used and portion sizes. But this should give you a good idea of what to expect!
- Calories: 320
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Cholesterol: 80mg
- Sodium: 150mg
- Carbohydrates: 38g
- Fiber: 2g
- Sugar: 20g
- Protein: 4g
So, as you enjoy your slice, you can savor the flavors while knowing a bit about what’s in it. It’s all part of the fun of sharing this classic dessert with family and friends!
FAQ About Thanksgiving Pumpkin Pie
Can I make Thanksgiving pumpkin pie a day in advance?
Absolutely! In fact, making your *thanksgiving pumpkin pie* a day ahead is a great way to save time and ensure it’s perfectly set by the time you’re ready to serve. Just let it cool completely after baking, then cover it loosely with plastic wrap and store it in the refrigerator. When it’s time to eat, you can serve it straight from the fridge or let it come to room temperature. Either way, it’ll taste amazing!
What can I substitute for the heavy cream?
If you’re looking for a lighter option or need a dairy-free alternative, there are a few great substitutes for heavy cream! You can use full-fat coconut milk for a rich flavor and creamy texture. Another option is to blend together equal parts of milk and melted butter to mimic the creaminess. If you want something even lighter, unsweetened almond milk or oat milk works well, though your pie might be a tad less rich. Just remember to adjust the sweetness if needed!
How can I tell when my pie is done?
To check if your pie is done, insert a knife or toothpick into the center of the pie. If it comes out clean or with just a few moist crumbs, your pie is ready! The filling should be mostly set but still have a slight jiggle in the center—this is totally normal as it will firm up while cooling. If you notice the crust getting too brown, feel free to cover the edges with foil to prevent burning. Trust your instincts, and you’ll nail it!
Can I use fresh pumpkin instead of canned?
Yes, you can definitely use fresh pumpkin! Just keep in mind it requires a little more effort. Start by selecting a sugar pumpkin (also known as a pie pumpkin) for the best flavor. Cut it in half, scoop out the seeds, and roast the halves cut-side down on a baking sheet at 350°F (175°C) for about an hour, or until tender. Once cooled, scoop out the flesh and blend it until smooth. This fresh pumpkin puree will give your pie a fantastic taste, but make sure to drain any excess moisture so your filling doesn’t get too watery. Happy baking!
Storage & Reheating Instructions
Once you’ve savored your *thanksgiving pumpkin pie*, you’ll want to store any leftovers properly to keep that deliciousness intact! Let the pie cool completely, then cover it loosely with plastic wrap or transfer it to an airtight container. It’ll stay fresh in the refrigerator for up to 4 days. If you have more leftovers than you can eat, you can freeze slices for up to 2 months. Just wrap each slice tightly in plastic wrap and then in aluminum foil to prevent freezer burn. When you’re ready to enjoy a slice, simply thaw it overnight in the fridge and serve it cold or warmed up in the oven at 350°F (175°C) for about 10 minutes. Enjoy your pie again and again!
Drucken
Thanksgiving Pumpkin Pie: 7 Tips for Perfect Flavor
- Gesamtzeit: 1 hour 10 minutes
- Ertrag: 8 servings 1x
- Ernährung: Vegetarisch
Beschreibung
A classic Thanksgiving dessert featuring a spiced pumpkin filling in a flaky pie crust.
Zutaten
- 1 1/2 cups pumpkin puree
- 1 cup heavy cream
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 pre-made pie crust
Anweisungen
- Preheat the oven to 425°F (220°C).
- In a large bowl, whisk together pumpkin puree, cream, brown sugar, granulated sugar, eggs, and vanilla.
- Add cinnamon, ginger, nutmeg, and salt. Mix well.
- Pour filling into the pie crust.
- Bake for 15 minutes, then reduce temperature to 350°F (175°C) and bake for an additional 35-40 minutes.
- Check doneness by inserting a knife; it should come out clean.
- Cool before serving.
Notes
- Serve with whipped cream if desired.
- Store leftovers in the refrigerator.
- Can be made a day in advance.
- Prep Time: 20 minutes
- Kochen Zeit: 50 minutes
- Kategorie: Dessert
- Methode: Baking
- Küche: American
Ernährung
- Portionsgröße: 1 slice
- Kalorien: 320
- Zucker: 20g
- Natrium: 150mg
- Fett: 18g
- Gesättigte Fettsäuren: 10g
- Ungesättigte Fette: 5g
- Trans Fat: 0g
- Kohlenhydrate: 38g
- Faser: 2g
- Protein: 4g
- Cholesterin: 80mg
Keywords: thanksgiving pumpkin pie
