Easy Thanksgiving Pumpkin Pie

Pumpkin pie is more than just a dessert on Thanksgiving—it's a tradition, a warm slice of comfort, and the sweet ending that everyone looks forward to. I’ve been baking this Easy Thanksgiving Pumpkin Pie for years, and it never fails to bring joy to my holiday table. Whether it's the creamy texture, the perfectly spiced filling, or the flaky golden crust, this pie is a true celebration of fall flavors.

What I love most is how simple it is to make. Even if you’re not an experienced baker, this recipe comes together effortlessly. You don't need any fancy equipment or hard-to-find ingredients. With a few pantry staples and a can of pumpkin purée, you'll be on your way to making a homemade pie that tastes like it came from a bakery.

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Why You’ll Love This Easy Thanksgiving Pumpkin Pie

This pie checks all the boxes for a perfect holiday dessert: rich and creamy, packed with warm spices, and nestled in a buttery crust. It’s sweet but not too sweet, making it ideal after a hearty Thanksgiving meal. Plus, it’s make-ahead friendly and serves beautifully with whipped cream or vanilla ice cream.

Whether you're hosting or bringing dessert to a gathering, this pie travels well and always impresses. And since it’s so simple to prepare, it frees up your time for other holiday dishes (or just more time to relax).

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What Kind of Crust Should I Use?

You can absolutely use a store-bought pie crust to keep things quick and easy—I often do! Look for one that’s deep-dish style to hold all the luscious filling. If you're feeling ambitious, a homemade pie crust made with butter or shortening will add an extra layer of flakiness and flavor. Blind baking isn’t necessary for this recipe, so that’s one less step to worry about.

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Options for Substitutions

If you’re out of evaporated milk, you can substitute it with half-and-half or heavy cream for a richer filling. Want to make it dairy-free? Use full-fat coconut milk—just expect a slight coconut flavor. For a refined sugar-free option, swap in maple syrup or coconut sugar.

Egg substitutes like flax eggs can work, though the texture may be a bit softer. And if you're looking to reduce calories, use a low-fat crust or graham cracker crust. Feel free to experiment with different spices too—cardamom or allspice can bring an interesting twist to the classic cinnamon-nutmeg combo.

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Ingredients for this Easy Thanksgiving Pumpkin Pie

• Pumpkin Puree – This is the star of the show, giving the pie its iconic flavor and smooth texture. Be sure to use pure pumpkin puree, not pumpkin pie filling.
• Sweetened Condensed Milk – Adds creaminess and sweetness, helping to bind the filling while keeping it silky.
• Eggs – Essential for setting the pie and giving it structure.
• Pumpkin Pie Spice – A blend of cinnamon, nutmeg, ginger, and cloves to bring warmth and depth.
• Salt – Just a pinch to balance the sweetness and enhance the flavors.
• Vanilla Extract – Adds a subtle, aromatic note that complements the spices.
• Pie Crust – Store-bought or homemade, it provides that golden, flaky base for the custardy filling.

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Step 1: Preheat Your Oven

Start by preheating your oven to 425°F (220°C). This initial high heat helps the pie set quickly and prevents a soggy crust.

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Step 2: Prepare the Pie Crust

If you're using a store-bought crust, gently press it into a 9-inch pie dish. Crimp the edges if desired. Place the crust in the refrigerator while you prepare the filling to keep it cold and flaky.

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Step 3: Make the Pumpkin Filling

In a large mixing bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, salt, and vanilla extract. Mix until smooth and well combined with no streaks of egg.

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Step 4: Fill the Pie Crust

Pour the pumpkin mixture into your prepared pie crust. Gently tap the pie dish on the counter to release any air bubbles and even out the surface.

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Step 5: Bake the Pie

Bake the pie at 425°F for 15 minutes, then reduce the oven temperature to 350°F (175°C) and continue baking for 35 to 40 minutes. The pie is done when the center is slightly jiggly but not liquid. A knife inserted near the center should come out mostly clean.

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Step 6: Cool and Chill

Let the pie cool at room temperature for at least 2 hours. This allows the custard to fully set. For best results, refrigerate for another 1-2 hours before serving. Serve chilled or at room temperature with whipped cream on top.

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How Long to Prepare the Easy Thanksgiving Pumpkin Pie

Prep Time: Preparing the filling and crust takes about 15 minutes. If you’re using a homemade crust, factor in additional time for chilling and rolling it out—about 30 more minutes.

Bake Time: The pie bakes in two stages: first at 425°F for 15 minutes to set the crust and top layer, then at 350°F for 35–40 minutes to cook the custard through. Cooling time is at least 2 hours, with another 1–2 hours in the fridge for the best texture.

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Tips for Perfect Pumpkin Pie

• Always use pure pumpkin puree, not pumpkin pie mix.
• Don’t overmix the filling—this can introduce too much air and create cracks.
• A foil ring or pie shield can prevent the crust from overbrowning.
• Bake the pie on a lower oven rack to ensure a firm crust.
• Let the pie cool completely to avoid a soggy center.

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Watch Out for These Mistakes While Cooking

• Using pie filling instead of puree – It's pre-sweetened and spiced, which throws off the balance.
• Overbaking – This can lead to cracks in the surface and a dry texture.
• Skipping the chill time – The pie needs time to firm up after baking.
• Not covering the edges – The crust can burn if not protected halfway through baking.
• Wrong oven temperature – Always reduce the temp after the first 15 minutes.

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What to Serve With Easy Thanksgiving Pumpkin Pie?

1. Fresh Whipped Cream

Light and airy, whipped cream balances the dense, custardy filling.

2. Vanilla Ice Cream

A classic combo—melts beautifully over a warm slice.

3. Candied Pecans

Adds crunch and a nutty contrast to the creamy texture.

4. Caramel Drizzle

A sweet touch that brings extra richness and pairs perfectly with pumpkin spice.

5. Hot Apple Cider

The warm spices in cider complement the flavors of the pie for a cozy pairing.

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Storage Instructions

Refrigeration: Store leftover pie tightly covered in the fridge for up to 4 days. The flavors often deepen after a day, making leftovers even better.

Freezing: You can freeze pumpkin pie after baking and cooling it completely. Wrap it tightly in plastic wrap and foil. Freeze for up to 1 month. Thaw in the refrigerator overnight before serving.

Reheating: Warm individual slices in the microwave for 15–20 seconds, or enjoy cold directly from the fridge.

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Estimated Nutrition (Per Slice, based on 8 servings)

• Calories: 290
• Fat: 12g
• Saturated Fat: 5g
• Carbohydrates: 40g
• Sugar: 25g
• Fiber: 2g
• Protein: 5g
• Sodium: 180mg

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Frequently Asked Questions

Can I make this pie a day ahead?

Yes! In fact, it’s better when made a day in advance. Chill overnight and serve cold or at room temperature.

Can I use fresh pumpkin instead of canned?

You can, but it needs to be roasted and puréed until completely smooth. Canned pumpkin is more consistent and convenient.

What if my pie cracks on top?

It’s purely cosmetic. Cover it with whipped cream or a sprinkle of cinnamon sugar, and no one will know.

How do I know when the pie is done?

The edges should be set and the center slightly wobbly. A knife inserted near the center should come out mostly clean.

Can I use a graham cracker crust?

Absolutely! It gives the pie a different texture and a slightly sweet crunch. Just skip the initial high-heat bake.

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Conclusion

This Easy Thanksgiving Pumpkin Pie is a timeless classic that delivers flavor, warmth, and comfort in every bite. With its creamy, spiced filling and golden crust, it’s everything you want from a holiday dessert—and so simple to make. Whether you’re a first-time baker or a seasoned pro, this pie deserves a place at your table. Serve it with love, and don’t forget the whipped cream!

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