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.