More holidays should be like Thanksgiving – and I don’t mean just because of all the delicious food!
The day is filled with everything that matters and none of what doesn’t.
And if it’s anything like last year, when the hot water went out and the weather got much colder and two fire trucks rushed to our neighbor’s for some kind of emergency, we will still be blessed to look around and see not what we lack, but what we have.
You know, this little family I have been given are the people I have fought most with in this life, the ones who know exactly what drives me crazy and who have seen me at my most selfish and ugly. We disagree on many things, but, I know I don’t say this enough:
I am so thankful for them.
It makes the meal so much more gratifying to be with the ones you love the most. Every word spoken, every bite taken, is much sweeter.
And an ending to a perfect Thanksgiving with family deserves the perfect dessert – the classic homemade pumpkin pie.
It’s so special crafting a dessert completely from scratch, especially if it is enjoyed with your closest family and friends who will appreciate this sweet labor of love.
A perfect dessert. A full belly. A happy family – everything you need for Thanksgiving this year!Print
A classic homemade pumpkin pie is the best ending to any Thanksgiving meal, especially if it is made entirely from scratch.
For the Crust:
- Roll out the pie crust to about 1/8-inch thickness. Measure it to fit the base of a 9-inch pie pan, being sure there is about 1/2-inch overhang around the edges.
- Carefully transfer to the bottom of the pie pan, pressing down gently on the bottom and around the sides. Crimp the overhang with your fingers.
- Place it in the freezer for 15 minutes.
- Blind bake the pie crust. Place aluminum foil or parchment paper on the bottom of the chilled pie crust, and fill with pie weights or dried beans. Bake at 425°F for 15 minutes. Remove the aluminum foil and weights, and bake for another 10 minutes, until the crust is lightly golden. Remove from the oven and let cool as you prepare the filling.
For the Filling:
- In a large bowl, slightly beat the eggs with a whisk. Add all of the other filling ingredients. Whisk until everything is incorporated together and the mixture is completely smooth.
- Pour mixture into the baked and chilled pie crust. You can place a strip of aluminum foil around the edge of the crust to prevent the crust from browning excessively.
- Bake at 350°F for 40 to 50 minutes. The filling should still have a slight jiggle in the center when you gently shake the pan.
- Remove the pie from the oven, and let cool on a cooling rack for 15 minutes. Place in the refrigerator on a trivet to chill and set completely for at least 8 hours, or overnight.
- Serve cold with whipped cream.
- Prep Time: 30 minutes
- Cook Time: 1 hour, 15 minutes
- Category: Pie
- Method: Baking
- Cuisine: Dessert
Keywords: pumpkin pie, pumpkin spice, Thanksgiving, Fall, dessert
Cooking by the Numbers…
Step 1 – Make the Dough
Follow the steps for making the best crust, using our homemade pate brisee recipe. The link is in this recipe. Be sure your butter is chilled before mixing into the flour. This will keep the final crust delicate, flaky, and buttery.
You can always use a pre-made crust – no judgment here! Save yourself some time!
Step 2 – Roll the Dough
Once the dough has been made, roll it out to about 1/8-inch thickness, measuring it to fit the base of a 9-inch pie pan. Make sure there is about 1/2-inch overhang around the edges.
Carefully transfer to the bottom of the pan, pressing down gently on the bottom and around the sides. Fold the overhang underneath itself, and crimp the edges.
Get creative with the crust! Stay simple with the classic crimp, or use cut-out designs with any extra dough to make beautiful decorations.
Once finished, place it in the freezer for 15 minutes to chill and harden.
Step 3 – Blind Bake the Crust
Place aluminum foil or parchment paper on the bottom of the chilled dough, Make sure the aluminum foil reaches up the sides of the pan. Fill the crust with pie weights or dried beans.
Don’t let the any of the weights touch the dough. They’ll stick!
Bake at 425°F for 15 minutes. Remove the aluminum foil and weights, and bake for another 10 minutes, or until the crust is lightly golden. Remove from the oven and let cool as you prepare the filling.
Step 4 – Make the Filling
Measure out all of the filling ingredients. Place the eggs in a large bowl, and whisk slightly so they more easily incorporate with the other ingredients.
Once the eggs are whisked, add everything else to the bowl. Whisk until everything is thoroughly mixed and is completely smooth. The mixture will be liquidy.
Step 5 – Bake
Pour the filling into the baked and chilled crust. Bake at 350°F for 40 to 50 minutes. The best way to determine if it is ready is to very gently shake the pan. If the filling is set around the edges, but still has a slightly jiggle in the center – it’s ready to come out of the oven!
Be sure to not vigorously shake the pan, as you don’t want to disturb the custard from setting correctly. This will cause cracks.
Step 6 – Chill and Serve
Remove from the oven, and let cool on a cooling rack for about 15 minutes. Place in the refrigerator on a trivet to chill and set completely for at least 8 hours, or overnight.
Serve cold with freshly whipped cream (or even pumpkin cinnamon ice cream!), and a sprinkle of extra spices. Enjoy!
Made with Love. And Squash.
With a homemade crust, puree, and filling, this sweet dessert is seriously made with love!
Which makes it ideal to serve as the delightful ending to a Thanksgiving meal, surrounded by all your loved ones.
Feeling a little explorative this Thanksgiving? Try a new flavor profile! Our brown butter and sage version of the same fall treat will bring new and tasty excitement to a classic.
And for more delish goodies featuring our favorite squash, take a look our mouthwatering collection of recipes.
And for more holiday pie recipes, take a look at these beauties:
Your Thanksgiving table certainly won’t be lacking in any space…
Do you like to make pumpkin pie from scratch? What are your helpful tips to make it as beautiful and delicious as possible for all to enjoy? Leave us a comment, and rate the recipe now!
Photos by Nikki Cervone, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published on November 27th, 2009. With additional writing and editing by Niki Cervone. Last update September 30th, 2019.
Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Shanna Mallon
Shanna Mallon is a freelance writer who holds an MA in writing from DePaul University. Her work has been featured in a variety of media outlets, including The Kitchn, Better Homes & Gardens, Taste of Home, Houzz.com, Foodista, Entrepreneur, and Ragan PR. In 2014, she co-authored The Einkorn Cookbook with her husband, Tim. Today, you can find her digging into food topics and celebrating the everyday grace of eating on her blog, Go Eat Your Bread with Joy. Shanna lives in Nashville, Tennessee, with Tim and their two small kids.