Description

A classic Thanksgiving pumpkin pie recipe from scratch, featuring a homemade crust, spiced pumpkin filling, and fresh whipped cream. This recipe uses real pumpkin for a richer flavor and is topped with a sprinkle of nutmeg, making it a perfect centerpiece for your fall dessert table.

Ingredients

Scale

For the pumpkin filling:
2 cups pumpkin puree (preferably homemade from sugar pumpkins)
3/4 cup packed light brown sugar
1/4 cup granulated sugar
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg plus extra for garnish
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup evaporated milk
1/2 cup heavy cream
1 teaspoon vanilla extract
For the pie crust:
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon granulated sugar
1/2 cup (1 stick) unsalted butter, cold and cut into cubes
3 to 5 tablespoons ice water
For the whipped cream:
1 cup heavy whipping cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
A light sprinkle of ground nutmeg (optional)

Instructions

Make the crust: In a large bowl or food processor, mix together the flour, sugar, and salt. Add cold butter cubes and pulse or cut in until the mixture resembles coarse sand with pea-sized bits of butter. Slowly add ice water, one tablespoon at a time, until the dough comes together but isn’t sticky. Turn the dough onto a floured surface, form into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
Prepare the pumpkin puree (if making from scratch): Halve and seed a small sugar pumpkin, roast it at 375°F for about 45 minutes, then scoop out and puree the flesh.
Preheat the oven and roll out the dough: Preheat your oven to 375°F (190°C). On a lightly floured surface, roll the chilled dough into a 12-inch circle. Carefully transfer it to a 9-inch pie dish and trim the edges, leaving about 1/2 inch overhang. Tuck the overhang under and crimp the edges. Place the crust in the refrigerator while you make the filling.
Mix the filling: In a medium bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, cinnamon, nutmeg, ginger, cloves, and salt. Add eggs one at a time, mixing well after each. Stir in the evaporated milk, heavy cream, and vanilla extract until the mixture is smooth and well combined.
Bake the pie: Pour the filling into the prepared pie shell. Tap the dish lightly on the counter to release any air bubbles. Place the pie on a baking sheet and bake for 50 to 55 minutes, or until the center is set but still slightly jiggly. If the edges of the crust start to brown too quickly, cover them with foil or a pie shield.
Let the pie cool completely on a wire rack before serving.
Make the whipped cream: In a chilled bowl, whip the heavy cream with an electric mixer or hand whisk until soft peaks form. Gradually add the powdered sugar and vanilla extract, continuing to whip until stiff peaks form.
Serve: Top each slice of cooled Thanksgiving pumpkin pie with a dollop of fresh whipped cream and an optional sprinkle of nutmeg.

Notes

Using real pumpkin puree instead of canned provides a deeper, more authentic flavor for your Thanksgiving pumpkin pie.
Ensure your butter and water are very cold when making the pie crust for a flaky texture.
Do not overmix the pie filling to avoid a tough crust.
Cooling the pie completely is crucial for the filling to set properly.
Freshly whipped cream is best, but store-bought whipped topping can be used as a quick alternative for your easy Thanksgiving pumpkin pie.

Prep Time: 40 minutes
Cook Time: 55 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: Approximately 400-450 (estimated)
Sugar: Approximately 35-45g (estimated)
Sodium: Approximately 200-300mg (estimated)
Fat: Approximately 20-25g (estimated)
Saturated Fat: Approximately 10-15g (estimated)
Unsaturated Fat: Approximately 10-15g (estimated)
Trans Fat: 0g (estimated)
Carbohydrates: Approximately 45-55g (estimated)
Fiber: Approximately 2-3g (estimated)
Protein: Approximately 5-7g (estimated)
Cholesterol: Approximately 80-100mg (estimated)

Keywords: Thanksgiving pumpkin pie, whipped cream, homemade pumpkin pie, classic pumpkin pie, spiced pumpkin pie, easy pumpkin pie, pumpkin pie recipe, fall dessert, nutmeg