Easy Thanksgiving Pumpkin Pie

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Do you dream of the perfect dessert to crown your Thanksgiving table? One that feels nostalgic, festive, and effortless all at once? This Easy Thanksgiving Pumpkin Pie is the answer. With its silky spiced filling and buttery crust, it strikes that ideal balance between cozy comfort and seasonal celebration.

Whether you’re hosting a full feast or bringing a dish to a friend’s house, pumpkin pie is a classic choice that never goes out of style. And the best part? This version is beginner-friendly and comes together in no time, yet tastes like it came straight from grandma’s recipe box. It also smells like cinnamon and autumn the moment it hits the oven—holiday magic at its best.

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Preparation Phase & Tools to Use

Before diving into the filling, let’s talk prep. One of the biggest perks of this recipe is that you don’t need fancy equipment—just reliable basics to get a beautifully baked pie.

Essential Tools:

• Mixing bowls (medium and large): Needed to blend the wet and dry ingredients separately, ensuring even distribution of spices.
• Whisk or hand mixer: Helps incorporate the eggs and sugar into the pumpkin for a smooth, lump-free filling.
• Measuring cups and spoons: Precision matters in baking, especially with spices like cinnamon and nutmeg.
• Pie pan (9-inch): This is the vessel that turns your mixture into a golden dessert centerpiece.
• Baking sheet (optional): Useful for stability and catching any spills as the pie bakes.

Each tool contributes to creating a flawless texture and flavor. Preheat your oven, gather your ingredients, and set your tools on the counter—we’re ready to begin!

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Ingredients for the Easy Thanksgiving Pumpkin Pie

Every component in this pie plays a role in creating its rich, velvety character and balanced spice. Here’s what you’ll need and why each item matters:

• Pumpkin puree: The star of the show. Go for pure canned pumpkin, not pumpkin pie filling.
• Sweetened condensed milk: Adds a creamy sweetness that complements the earthy pumpkin.
• Eggs: Help set the custard texture and bind the filling.
• Pumpkin pie spice: A warming blend of cinnamon, nutmeg, ginger, and cloves that gives the pie its signature flavor.
• Salt: A pinch enhances all the other flavors.
• Unbaked 9-inch pie crust: Store-bought or homemade—this holds the luscious filling and adds flaky contrast.

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How To Make the Easy Thanksgiving Pumpkin Pie

Step 1: Preheat and Prep

Preheat your oven to 425°F (220°C). Place your unbaked pie crust into a 9-inch pie dish, crimp the edges, and set it on a baking sheet for easy transfer.

Step 2: Mix the Filling

In a large mixing bowl, combine the pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, and salt. Whisk until the mixture is smooth and fully blended.

Step 3: Fill the Crust

Pour the pumpkin mixture into the prepared crust, smoothing the top with a spatula if needed.

Step 4: Bake and Adjust

Bake at 425°F for 15 minutes. Then reduce the oven temperature to 350°F (175°C) and continue baking for 35 to 40 minutes more, or until a knife inserted near the center comes out clean.

Step 5: Cool and Chill

Let the pie cool on a wire rack for at least 2 hours. This helps the filling set. You can serve it room temperature or chilled, depending on your preference.

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Serving and Storing Your Easy Thanksgiving Pumpkin Pie

Once your pumpkin pie has cooled, it’s time to decide how to serve it. For a classic touch, top each slice with a generous dollop of whipped cream. If you’re feeling a bit extra, add a sprinkle of cinnamon or nutmeg for that bakery-style finish.

Pumpkin pie tastes great either at room temperature or chilled from the fridge. If you’re serving a crowd, it’s smart to bake the pie a day in advance—this also improves the texture as the filling firms up overnight. Store leftovers covered in the fridge for up to 4 days. You can even freeze the entire pie for up to a month, just make sure it’s tightly wrapped to avoid freezer burn.

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Frequently Asked Questions

How do I know when the pumpkin pie is done?

The center should jiggle slightly but not look liquid. A knife inserted about an inch from the center should come out mostly clean.

Can I make this pie crustless?

Yes! Just grease a pie dish and pour the filling directly in. Bake the same way—you’ll end up with a creamy crustless custard.

Is it better to use fresh or canned pumpkin?

Canned pumpkin is more consistent and less watery, which makes it ideal for this recipe. Fresh pumpkin works too, but be sure to strain excess moisture.

Can I substitute evaporated milk for condensed milk?

No, they are not interchangeable in this recipe. Sweetened condensed milk adds both sweetness and creaminess.

Can I prepare the filling ahead of time?

Absolutely. You can mix the filling up to 24 hours ahead and store it covered in the fridge until you’re ready to bake.

What’s the best topping besides whipped cream?

Try a scoop of vanilla ice cream, maple glaze, or even crushed candied pecans for a fun twist.

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Want More Holiday Dessert Ideas?

If this Easy Thanksgiving Pumpkin Pie gets your autumn dessert cravings going, you’re in for a treat with a few more options from the LadyPlate kitchen.

You might enjoy the Indulgent Chocolate Chess Pie, a rich, Southern-style option that melts in your mouth. Or take a peek at the Apple Enchiladas, a warm, cinnamon-filled twist that doubles as a comfort food and dessert.

Need something you can make ahead? Try the No-Bake Banana Pudding Cheesecake, which layers effortlessly and travels well. For something creamy and classic, the Easy Egg Custard Pie is smooth and nostalgic.

And don’t skip the Cinnamon Donut Bread, perfect for breakfast or dessert with a cup of cider on the side.

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Pin and Tell Me How Yours Turned Out

You can save this recipe to your holiday dessert boards for next time. Just hit the Pin button or follow me over at LadyPlate on Pinterest for daily seasonal inspiration.

If you give this pie a go, I’d love to hear about it. Did you use a homemade crust? Serve it warm with whipped cream? Drop a comment below—your twist on tradition might inspire someone else’s table.

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