Ultimate Thanksgiving Pie
A perfectly balanced Thanksgiving pie that combines sweet and savory flavors, showcasing seasonal ingredients like pumpkin and spices. Simple to make and a cherished family tradition.
Ingredients
Pie Ingredients
- 1 pre-made or homemade pie crust for a buttery, flaky texture
- 15 oz pumpkin puree or 2 cups of fresh pumpkin puree
- ¾ cup brown sugar adds depth of flavor
- ½ cup granulated sugar for sweetness
- 1 tsp ground cinnamon warmth and spice
- ½ tsp ground nutmeg a hint of holiday essence
- ½ tsp ground ginger for a zing
- ½ tsp salt enhances the flavors
- ¾ cup heavy cream for a smooth filling
- 2 eggs binds the filling and adds richness
- 1 tsp vanilla extract for aroma and flavor
Instructions
Preparation
- Start by gathering all your ingredients.
- Preheat your oven to 425°F (220°C).
Making the Filling
- In a large mixing bowl, combine pumpkin puree, brown sugar, granulated sugar, cinnamon, nutmeg, ginger, and salt.
- Stir in the heavy cream, eggs, and vanilla extract until everything is well blended.
Assembling the Pie
- Prepare your pie crust according to package instructions or roll out your homemade dough into a 9-inch pie plate.
- Pour the pumpkin filling into the prepared pie crust, filling it about three-quarters full to allow for expansion.
Baking
- Bake in your preheated oven for 15 minutes, then lower the temperature to 350°F (175°C) and bake for an additional 45 minutes.
- The filling should be set but still slightly wobbly in the center.
Cooling and Serving
- Remove the pie from the oven and let it cool on a wire rack for at least two hours before serving.
- Top with whipped cream or a sprinkle of cinnamon before serving.
- Slice into generous pieces and enjoy!
Storage
- Store any leftovers covered in the fridge for up to four days.
Notes
For gluten-free, use a gluten-free pie crust. For a dairy-free version, substitute the heavy cream with coconut cream or almond milk. For vegans, use flax eggs in place of regular eggs.