There’s something truly magical about preparing a *thanksgiving dessert* that brings everyone together. The warm, inviting aroma of pumpkin pie baking in the oven can instantly fill your home with a sense of joy and nostalgia, transporting you back to family gatherings and cherished memories. This pumpkin pie is not just any dessert; it’s a celebration of the season’s flavors, combining rich pumpkin puree with the perfect blend of spices like cinnamon and nutmeg. Trust me, it’ll be the star of your Thanksgiving table! I love how easy it is to whip up, and you can even make it a day in advance. Gather your loved ones, and let’s create a delicious tradition!
Ingredients List
- 2 cups of pumpkin puree (you can use canned for convenience, but homemade is even better!)
- 1 cup of granulated sugar (this adds just the right amount of sweetness to balance the spices)
- 1 teaspoon of ground cinnamon (the warm, comforting spice that screams autumn)
- 1/2 teaspoon of ground nutmeg (for that extra layer of festive flavor)
- 1/2 teaspoon of ground ginger (it adds a lovely zing that elevates the pie)
- 1/2 teaspoon of salt (this helps to enhance all those delicious flavors)
- 3 large eggs (these will give the pie its rich, custardy texture)
- 1 can of evaporated milk (for creaminess that makes every bite heavenly)
- 1 pre-made 9-inch pie crust (super convenient and saves time, just make sure it’s thawed)
How to Prepare Instructions
Preheat the Oven
First things first, you’ll want to preheat your oven to 425°F (220°C). This step is crucial because starting with a hot oven helps the pie crust to set properly, giving you that golden, flaky texture we all love. So, don’t skip this part—let that oven warm up while you get everything else ready!
Mix the Ingredients
Now, grab a large mixing bowl and let’s get those ingredients combined! Start by adding the 2 cups of pumpkin puree, 1 cup of granulated sugar, and your spices—1 teaspoon of cinnamon, 1/2 teaspoon of nutmeg, 1/2 teaspoon of ginger, and 1/2 teaspoon of salt. Mix these together until they’re well blended and you can smell that cozy autumn aroma starting to waft through the air. Next, add the 3 large eggs, one at a time, mixing well after each addition to make sure they’re fully incorporated. Finally, pour in the can of evaporated milk and stir until the mixture is smooth and creamy. You want a velvety consistency here!
Prepare the Pie Crust
Take your pre-made 9-inch pie crust and gently place it into a pie dish, making sure it fits snugly. If it’s frozen, make sure it’s completely thawed before you start. You can crimp the edges if you’re feeling fancy, but honestly, I usually just leave it be—no one’s judging the crust at Thanksgiving! Plus, it saves time!
Baking the Pie
Now that everything’s ready, pour that luscious pumpkin filling into your prepared pie crust. Pop it into the oven and bake at 425°F (220°C) for the first 15 minutes. This will help set the crust nicely. After that, reduce the temperature to 350°F (175°C) and continue baking for another 40-50 minutes. To check for doneness, insert a knife in the center; it should come out clean. Once it’s done, let the pie cool on a wire rack before serving. You’ll want to give it at least a little time to set up—trust me, it’s worth the wait!
Why You’ll Love This Recipe
- Quick preparation: With just 15 minutes of prep time, you can have this delicious *thanksgiving dessert* ready to bake in no time!
- Classic flavors: The combination of pumpkin, cinnamon, and nutmeg creates that warm, nostalgic taste we all crave during the holiday season.
- Festive appeal: This pumpkin pie not only tastes amazing, but it also looks beautiful on your Thanksgiving table, making it the perfect centerpiece for your dessert spread.
- Make-ahead convenience: You can prepare this pie a day in advance, freeing up your time on the big day for other cooking and family fun!
Tips for Success
Alright, let’s make sure your pumpkin pie turns out absolutely perfect! Here are some of my favorite tips that I’ve picked up over the years:
- Fresh vs. Canned Pumpkin: If you’re feeling adventurous, try making your own pumpkin puree from scratch! Just roast a small sugar pumpkin until tender, scoop out the insides, and blend until smooth. It gives the pie a fresher taste, but canned is perfectly delicious too!
- Spice It Up: Don’t hesitate to adjust the spices to suit your taste! If you love a little more warmth, add an extra pinch of cinnamon or some allspice. Play around until it feels just right for you.
- Egg Temperature: Make sure your eggs are at room temperature before mixing. This will help them blend more smoothly into the batter, giving you that creamy texture we all adore.
- Don’t Overmix: When you add the eggs and evaporated milk, mix just until combined. Overmixing can lead to a dense pie rather than a light, fluffy filling. Less is more here!
- Shield the Crust: If you notice the edges of your crust browning too quickly, cover them with strips of aluminum foil during the last part of baking. This way, you get a beautifully baked pie without burnt edges!
- Let It Cool: Resist the urge to slice right away! Letting your pie cool completely allows the filling to set properly, which means cleaner slices and a more enjoyable texture when you dig in.
- Serving Suggestions: For an extra special touch, serve your pie with a dollop of freshly whipped cream or a scoop of vanilla ice cream. Wow, it takes this *thanksgiving dessert* to a whole new level!
With these tips in your back pocket, you’re all set to impress your friends and family with the best pumpkin pie they’ve ever tasted. Happy baking!
Storage & Reheating Instructions
Now that you’ve baked this beautiful pumpkin pie, you might be wondering how to store those delicious leftovers (if there are any!). To keep your pie fresh and tasty, simply cover it with plastic wrap or aluminum foil and pop it in the refrigerator. It’ll stay good for about 3-4 days, so you can enjoy those sweet leftovers for a bit longer. Just make sure it’s cooled completely before covering to avoid condensation!
If you want to keep it longer, you can freeze the pie. Wrap it tightly in plastic wrap, then in aluminum foil, and it should last for up to 2 months in the freezer. When you’re ready to enjoy it again, just thaw it overnight in the fridge. Trust me, there’s nothing quite like a slice of homemade pumpkin pie on a chilly day!
As for reheating, I recommend popping individual slices in the microwave for about 20-30 seconds, or until warmed through. If you prefer it warm from the oven, preheat to 350°F (175°C) and heat the pie for about 10-15 minutes. This will help revive that lovely, fresh-baked texture. Just remember, no one likes a soggy crust, so keep an eye on it while it’s warming up! Enjoy your cozy *thanksgiving dessert*!
Nutritional Information
Alright, let’s talk about the numbers behind this delicious pumpkin pie! Here’s the estimated nutritional information per serving, which is one slice of this delightful *thanksgiving dessert*:
- Calories: 320
- Sugar: 20g
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg
- Sodium: 150mg
Please keep in mind that these values are estimates based on typical ingredients and can vary depending on specific brands or substitutions you might use. But hey, a little indulgence during the holidays is totally worth it, right? Enjoy every bite of this fabulous pie!
FAQ Section
Can I use fresh pumpkin instead of canned? Absolutely! If you’re up for it, using fresh pumpkin puree can give your pie a lovely, vibrant flavor. Just roast a sugar pumpkin, scoop out the flesh, and blend until smooth. It’s a bit more work, but oh-so-worth it for that homemade touch!
What can I substitute for evaporated milk? If you don’t have evaporated milk on hand, you can use half-and-half or a combination of regular milk and heavy cream. Just remember that the texture might be a little different, but it’ll still taste fantastic!
Can I add chocolate to this pumpkin pie? Oh, definitely! Swirling in some melted chocolate or adding chocolate chips can create a delicious twist on this classic *thanksgiving dessert*. Just be sure to balance the flavors so the pumpkin still shines through!
How long can I store leftovers? You can keep your pumpkin pie in the refrigerator for about 3-4 days. Just make sure it’s well-covered to maintain that lovely flavor and texture. If you want to keep it longer, freezing is a great option!
What’s the best way to serve this pie? I love serving it with a dollop of freshly whipped cream or even a scoop of vanilla ice cream on the side. It adds a nice creaminess that pairs beautifully with the spices in the pie. Yum!
Can I make this pie gluten-free? Absolutely! Just swap out the pre-made pie crust for a gluten-free version or make your own gluten-free crust using almond flour or gluten-free all-purpose flour. You won’t miss a beat!
What if my pie cracks while baking? No need to panic! A little cracking is normal for pumpkin pies due to the custard-like filling. If it happens, just cover it with whipped cream when serving—no one will notice!
Can I make this pie vegan? Yes! You can use a vegan pie crust and replace the eggs with flaxseed meal or a commercial egg replacer. For the evaporated milk, try using coconut milk or almond milk for a creamy texture. It’ll still be delicious!
Drucken
Thanksgiving Dessert: 7 Reasons You’ll Love This Pumpkin Pie
- Gesamtzeit: 1 hour 10 minutes
- Ertrag: 8 servings 1x
- Ernährung: Vegetarisch
Beschreibung
A delicious and festive dessert perfect for Thanksgiving.
Zutaten
- 2 cups of pumpkin puree
- 1 cup of sugar
- 1 teaspoon of cinnamon
- 1/2 teaspoon of nutmeg
- 1/2 teaspoon of ginger
- 1/2 teaspoon of salt
- 3 eggs
- 1 can of evaporated milk
- 1 pre-made pie crust
Anweisungen
- Preheat your oven to 425°F (220°C).
- In a bowl, mix pumpkin puree, sugar, cinnamon, nutmeg, ginger, and salt.
- Add eggs one at a time, mixing well after each addition.
- Stir in evaporated milk until smooth.
- Pour the mixture into the pie crust.
- Bake for 15 minutes, then reduce the temperature to 350°F (175°C) and bake for 40-50 minutes.
- Check for doneness by inserting a knife in the center; it should come out clean.
- Allow to cool before serving.
Notes
- Serve with whipped cream for added flavor.
- Store leftovers in the refrigerator.
- Can be made a day in advance.
- Prep Time: 15 minutes
- Kochen Zeit: 55 minutes
- Kategorie: Dessert
- Methode: Baking
- Küche: American
Ernährung
- Portionsgröße: 1 slice
- Kalorien: 320
- Zucker: 20g
- Natrium: 150mg
- Fett: 10g
- Gesättigte Fettsäuren: 3g
- Ungesättigte Fette: 7g
- Trans Fat: 0g
- Kohlenhydrate: 50g
- Faser: 2g
- Protein: 5g
- Cholesterin: 60mg
Keywords: thanksgiving dessert
