Description

This Easy Thanksgiving Pumpkin Pie is a classic dessert with velvety pumpkin filling, warm spices, and a buttery crust. Perfect for both beginner bakers and seasoned pros, it’s a must-have for your holiday table. Enjoy it warm, chilled, or with a swirl of whipped cream for a timeless seasonal treat.

Ingredients

1 (15-ounce) can pumpkin puree

1 (14-ounce) can sweetened condensed milk

2 large eggs

1 tablespoon pumpkin pie spice

1/2 teaspoon salt

1 unbaked 9-inch pie crust

Instructions

1. Preheat oven to 425°F (220°C). Prepare a 9-inch pie pan with the unbaked pie crust. Crimp edges and place on a baking sheet.

2. In a large bowl, whisk together pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, and salt until smooth.

3. Pour the filling into the crust and smooth the top with a spatula.

4. Bake at 425°F for 15 minutes.

5. Reduce oven temperature to 350°F (175°C) and continue baking for 35–40 minutes, or until a knife inserted near the center comes out clean.

6. Let the pie cool on a wire rack for 2 hours before serving or refrigerating.

Notes

Let the pie cool completely before slicing for the cleanest cuts.

You can make the filling a day ahead and store it in the fridge until baking.

Store leftovers in the fridge covered for up to 4 days, or freeze for up to 1 month.

Prep Time: 10 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 270
Sugar: 26g
Sodium: 200mg
Fat: 10g
Saturated Fat: 3g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 6g
Cholesterol: 60mg

Keywords: Thanksgiving, Pumpkin, Pie, Holiday Dessert