Pumpkin pie

Time to Cook: 
45 minutes
Time to Prepare: 
5 minutes
Number of Servings: 
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In my house, Thanksgiving is all about the pie. My family would happily skip the turkey, stuffing, and potatoes as long as there is fresh pumpkin pie slathered with whipping cream. We are pumpkin purists; no chocolate, nuts, cream cheese or other weird things can be in our pie, it has to be just pumpkin and the usual ingredients. For the three of us, one pie isn't usually enough and by Thanksgiving Monday you'll find me baking another just to avoid the inevitable arguing over the last piece.

Pumpkin pie is very easy to make; just stir all the ingredients for the filling together in one bowl and then scrape it all into your unbaked pie crust. This is a part of Thanksgiving dinner that kids can easy help with, and they will feel so accomplished!

Perfectly spiced and creamy, at Thanksgiving it's all about the pie.


2 large eggs

398 ml of canned pumpkin

1 cup of packed brown sugar

1 tsp cinnamon

1 tsp nutmeg

1/4 tsp ginger

1/4 tsp salt

3/4 cup evaporated milk

1 deep dish unbaked pie crust


1. Preheat oven to 425 F.

2. In a large bowl, stir together  the canned pumpkin with brown sugar, cinnamon, nutmeg, ginger, and salt. Stir until combined.

3. Beat eggs in a separate bowl and add to pumpkin mixture. Stir well. Add evaporated milk a gently stir with a whisk until well combined.

pumpkin pie recipe

4. Pour the filling into pie crust and bake in the center of the oven at 425 F for 15 minutes, then reduce the oven heat to 350 F and bake for approximately 30-35 minutes. The pie is finished when a knife inserted into the center comes out clean, or you can give it a bit of a shake and it's not jiggly in the middle.

5. Cool, chill, top with real whipped cream, and enjoy!

Adapted from ED Smith pumpkin