Easy Thanksgiving Pumpkin Pie

Pumpkin pie is the heart of my Thanksgiving table. Every year, it’s the one dish that everyone looks forward to, even more than the turkey. The moment I pull it out of the oven, warm and spiced just right, the whole house fills with the scent of fall comfort. It’s not just a dessert—it’s a tradition, a memory, and a little bit of magic all wrapped in a flaky crust.

What I love most about this Easy Thanksgiving Pumpkin Pie is how foolproof it is. You don’t need to be a seasoned baker to pull it off. With simple ingredients and a straightforward method, it’s the kind of recipe that lets the rich, earthy pumpkin and cozy spices shine without overcomplicating anything. Whether you serve it plain or topped with a cloud of whipped cream, it’s bound to steal the show.

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Why You’ll Love This Easy Thanksgiving Pumpkin Pie

This pie strikes the perfect balance between creamy and firm, sweet and spiced. It’s a no-stress dessert that delivers big flavor with minimal effort. If you’re hosting a crowd, it can easily be made a day ahead—actually, it tastes even better after a night in the fridge. The filling is smooth and perfectly seasoned, and the crust stays crisp and golden. It’s classic, dependable, and irresistibly good.

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What Kind of Pie Crust Should I Use?

I usually opt for a store-bought deep-dish pie crust when I’m short on time, and it works beautifully. But if you’re up for it, a homemade buttery crust adds an extra layer of richness. Just make sure it’s blind-baked slightly to prevent any sogginess at the bottom. If you prefer a gluten-free option, many ready-made gluten-free crusts hold up well in this recipe too.

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Options for Substitutions

• Dairy-Free: Swap out evaporated milk for full-fat coconut milk to keep the filling creamy without any dairy.
• Egg-Free: Use a flax egg or commercial egg replacer to hold the filling together.
• Sweetener Alternatives: Maple syrup or coconut sugar can replace the granulated sugar for a deeper, more complex sweetness.
• Crust Swap: Graham cracker or gingersnap crusts give a delicious twist to the classic version.
• Spice Control: Adjust the spice levels to your liking—add more cinnamon for warmth or a pinch of clove for depth.

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Ingredients for this Easy Thanksgiving Pumpkin Pie

• Pumpkin Puree: The star of the show—smooth, velvety, and rich in earthy sweetness. Make sure to use pure pumpkin, not pumpkin pie filling.
• Sweetened Condensed Milk: This gives the pie its creamy texture and adds just the right amount of sweetness.
• Eggs: These help bind the filling and give it structure while baking.
• Brown Sugar: Adds depth and a hint of molasses that complements the pumpkin beautifully.
• Pumpkin Pie Spice: A warm blend of cinnamon, nutmeg, ginger, and cloves that defines the classic flavor.
• Salt: Just a pinch enhances all the other flavors and balances the sweetness.
• Vanilla Extract: Adds a subtle aromatic note that rounds out the taste.
• Pie Crust: Either homemade or store-bought, this is the crisp, buttery base that holds it all together.

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Step 1: Preheat and Prep

Preheat your oven to 425°F (220°C). Place your pie crust into a 9-inch pie dish if you’re using homemade, or prepare your store-bought crust according to package directions. Set aside.

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Step 2: Mix the Filling

In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, brown sugar, pumpkin pie spice, salt, and vanilla extract until smooth and fully combined. You can use a hand mixer for a super silky texture, but a whisk works just fine too.

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Step 3: Fill the Crust

Pour the pumpkin filling into the prepared pie crust. Tap the dish gently on the counter to remove any air bubbles and smooth the top with a spatula if needed.

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Step 4: Bake the Pie

Bake the pie at 425°F (220°C) for 15 minutes, then reduce the heat to 350°F (175°C) and continue baking for 35 to 40 minutes. The pie is done when the edges are set and the center has a slight jiggle. A knife inserted 1 inch from the center should come out clean.

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Step 5: Cool and Chill

Let the pie cool on a wire rack for at least 2 hours. Once it’s cooled to room temperature, transfer it to the refrigerator to chill for a few hours or overnight. This helps the flavors deepen and the texture set perfectly.

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Step 6: Serve

Serve with freshly whipped cream and a sprinkle of cinnamon or nutmeg. For extra flair, add a drizzle of maple syrup or a scoop of vanilla ice cream.

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How Long to Prepare the Easy Thanksgiving Pumpkin Pie

This pumpkin pie doesn’t take much hands-on time, which is why it’s a go-to for holiday prep.

Prep Time: It takes about 10–15 minutes to gather and mix your ingredients, especially if you’re using a store-bought crust. If you’re making the crust from scratch, add an extra 20–30 minutes including chilling time.

Bake Time: Start with 15 minutes at a higher temperature (425°F) to set the crust, then reduce the heat and bake for another 35–40 minutes. Total baking time is about 50–55 minutes.

Cooling and Chilling: Let the pie cool for 2 hours at room temperature, then chill for at least 3–4 hours or overnight for the best texture.

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Tips for Perfect Pumpkin Pie

• Don’t overbake—remove from the oven when the center still has a slight jiggle.
• Use room temperature eggs to help the filling mix smoothly.
• Gently tap the pie pan before baking to release any air bubbles.
• Shield the crust edges with foil if they brown too quickly.
• For extra silky filling, strain the mixture through a mesh sieve before pouring into the crust.

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Watch Out for These Mistakes While Cooking

• Using pumpkin pie filling instead of puree: It’s pre-sweetened and spiced, which can throw off your balance.
• Not blind-baking homemade crust: If you skip this step, the crust may end up soggy.
• Opening the oven too often: This can cause the pie to collapse in the center or crack.
• Overbaking: It leads to cracks and a dry texture. The center should jiggle slightly when done.
• Skipping chill time: Cooling and chilling is essential for the filling to set and flavors to develop.

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What to Serve With Easy Thanksgiving Pumpkin Pie?

1. Whipped Cream

A dollop of lightly sweetened whipped cream is the classic topping that never fails.

2. Vanilla Ice Cream

The cold, creamy texture pairs beautifully with the warm spices in the pie.

3. Maple Pecan Sauce

Add a rich, nutty drizzle for a little extra indulgence.

4. Spiced Hot Cider

The cinnamon and clove in the cider bring out the pie’s warm spices.

5. Espresso or Strong Coffee

A bold cup of coffee cuts the sweetness and complements the pumpkin.

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Storage Instructions

Refrigerating: Once fully cooled, cover the pie loosely with foil or plastic wrap and refrigerate. It will stay fresh for up to 4 days.

Freezing: You can freeze the entire pie or individual slices. Wrap tightly in plastic wrap, then foil, and store for up to 2 months. Thaw overnight in the fridge and bring to room temperature before serving.

Make-Ahead Tip: The pie is best made a day in advance, which makes holiday prep easier. The flavor actually deepens after chilling.

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Estimated Nutrition (Per Slice, Based on 8 Slices)

• Calories: 310
• Total Fat: 12g
• Saturated Fat: 5g
• Cholesterol: 75mg
• Sodium: 220mg
• Total Carbohydrates: 44g
• Dietary Fiber: 2g
• Sugars: 30g
• Protein: 5g

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Frequently Asked Questions

How do I know when the pumpkin pie is done?

The edges should be set, and the center should have a slight wobble. A knife inserted near the center should come out mostly clean.

Can I make pumpkin pie the day before Thanksgiving?

Yes! In fact, it’s even better the next day. Chill it overnight and serve cold or bring to room temp.

Why did my pumpkin pie crack in the middle?

Cracking usually means it was overbaked. Remove the pie while the center still jiggles slightly.

Can I use fresh pumpkin instead of canned?

Absolutely. Roast and puree fresh sugar pumpkin, but be sure to drain any excess liquid before using.

What’s the best way to reheat pumpkin pie?

Reheat slices in a 300°F oven for about 10 minutes or microwave individual slices for 20–30 seconds.

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Conclusion

This Easy Thanksgiving Pumpkin Pie is a timeless dessert that brings comfort, tradition, and a little sweetness to your holiday table. With its rich pumpkin filling and buttery crust, it’s a classic that’s easy enough for beginners yet impressive enough for any celebration. Whether it’s your first time baking or your fiftieth pie, this recipe will earn its place as a seasonal favorite every single year.

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