Description

This recipe provides three easy and irresistible Thanksgiving pies that are perfect for your holiday table. They deliver classic holiday flavors with minimal effort, making them a crowd-pleaser.

Ingredients

Scale

2 cups all-purpose flour
1 cup cold butter
1/2 cup sugar
1/4 tsp salt
4 cups pumpkin puree
1 cup heavy cream
3 large eggs
1 tsp cinnamon
1/2 tsp nutmeg

Instructions

Preheat your oven to 375°F (190°C).
In a large bowl, mix together the flour, sugar, and salt.
Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Press the dough firmly into a pie pan, ensuring it covers the bottom and sides.
Bake the crust for 15 minutes.
While the crust bakes, whisk together the pumpkin puree, heavy cream, and eggs in another bowl until smooth.
Add the cinnamon and nutmeg to the pumpkin mixture and whisk until well combined.
Once the crust is pre-baked (it should look dry but not brown), carefully pour the filling into the crust.
Bake the pie for approximately 45 minutes, or until the edges are set and the center has a slight jiggle.
Let the pie cool completely for at least 2 hours before slicing and serving.

Notes

Canned pumpkin puree is recommended for consistent results.
Chilling the dough for 30 minutes before baking can help create a flakier crust.
For a crispier bottom crust, consider blind baking with pie weights or dried beans.
Whipped cream is a great topping to cover any imperfections.
If crust edges brown too quickly, tent them with foil.
For extra warmth, add 1/4 tsp ginger or cloves to the filling.
Sweet potato puree can be substituted for pumpkin puree; strain it well first.
Dough can be pressed into muffin tins for mini pies.
Crushed ginger snaps or graham crackers can be used as crust alternatives.
Serve slightly warmed with whipped cream or vanilla ice cream.
Leftovers can be covered and stored in the fridge for up to 4 days.
Reheat slices in a 300°F oven for 10 minutes or microwave for 15 seconds.
Store whipped cream separately.
Homemade pumpkin puree should be strained well before use.
To prevent a soggy crust, blind bake and consider brushing with beaten egg white after pre-baking.
The baked pie can be made ahead and stored at room temperature for 2 days or refrigerated for 4 days.
The filling can be mixed a day ahead and stored separately.
Filling cracks may indicate overbaking; pull the pie when the center still wobbles slightly.

Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 18g
Sodium: 150mg
Fat: 16g
Saturated Fat: 9g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 3g
Protein: 5g
Cholesterol: 80mg

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