Thanksgiving just isn’t the same without a slice of classic Thanksgiving pumpkin pie. There is nothing better than a bite into that flaky crust and smooth pumpkin filling, full of those classic pumpkin spice flavours.
You might think that it is difficult to bake pumpkin pie, but it is actually incredibly easy. Once you have your pie crust rolled out and ready in the pie dish, the filling comes together by simply combining a handful of ingredients together and pouring in. That’s it.
Plus, the amazing aroma that fills your home when you are baking this will make you feel so warm and cozy inside. It’s really one of the main reasons that I love to make pumpkin pie at home. Plus, you might actually have the ingredients on hand this time of year, so there are no excuses!
Storing Pumpkin Pie
Once cooled down to room temperature (two hours after baking), pumpkin pie should be served immediately. If not eating right away, it can then be stored in the refrigerator for up to 3-4 days. To store, loosely cover the pie with plastic wrap and place in the refrigerator.
You can also freeze pumpkin pie for up to 1 month, wrapped and sealed tightly in a few laters of plastic wrap. You can also wrap it an additional layer of aluminum foil on top.
So resist the urge to reach for your wallet to overpay for your guilty pleasure any longer! Save your hard-earned paycheque, get in the kitchen and make these today.
Thanksgiving just isn’t the same without a slice of classic Thanksgiving pumpkin pie with flaky crust, smooth pumpkin filling, and topped with whipped cream and pecans.
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, cut into 1/2-inch cubes
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1/3 cup ice water
- 1 can (398 mL) pumpkin puree
- 1 large egg
- 3 egg yolks
- 1 cup sweetened condensed milk
- 1/2 teaspoon fresh ginger, grated
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon fine salt
- whipped cream (for serving)
- pecans (for serving)
Make the Pie Crust:
- Add flour, butter, sugar, and salt into a food processor.Pulse on and off until flour mixture forms into small pieces of dough, approximately 1 minute.
- Drizzle ice water into the mixture (ice water is the key). Close the lid and continue to pulse on and off for another minute, until the dough turns into a breadcrumb consistency.
- Transfer dough (breadcrumbs consistency) on a work surface. Use your hands to squeeze all the pieces together until it forms into a dough. Shape it into a smooth disc. Wrap the disc in plastic wrap and refrigerate for 1 hour.
- Dust a work surface with flour and roll out the dough into a 14-inch circle. Transfer the rolled dough to a greased 9-inch pie plate. Fold the dough around the rim and tuck them under. Crimp the edges with your fingers.
Make the Pie:
- Preheat oven to 425 F (220 C).
- In a large bowl, whisk together pumpkin puree, egg and egg yolks, until smooth. Add sweetened condensed milk, ginger, cinnamon, nutmeg, and salt. Whisk until thoroughly combined.
- Pour filling into the prepared pie crust and lightly shake the pie plate to release any air bubbles
- Bake for 15 minutes, then reduce heat to 350 F (175 C) and bake for another 40 minutes. The filling should be set in the middle at this point. To check if the pie is ready, insert a toothpick (or paring knife) into the filling, approximately 1 inch from the crust; if it comes out clean, it’s ready. NOTE: Do not overbake to avoid cracking in the middle of the pie filling.
- Remove from oven and allow the pie to cool completely before serving. Cooling down takes 2 hours at room temperature. Once cooled down, serve immediately or place in the refrigerator for storage.
- To serve, top with whipped cream and pecans.
- To store, loosely cover the pie with plastic wrap and place in the refrigerator. Pumpkin pie can be stored in the refrigerator for 3-4 days.