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A perfect slice of pumpkin pie, topped with whipped cream, as one of the best Thanksgiving desserts.

How to Make Thanksgiving Desserts (Foolproof)

This recipe provides foolproof instructions for making a classic pumpkin pie, perfect for Thanksgiving. It's designed for busy parents and home cooks who want reliable, easy dessert ideas.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Cooling Time 4 hours
Total Time 5 hours 45 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 335
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pie Crust
  • 1 homemade pie crust or 9-inch deep-dish frozen pie crust shell thawed
For the Pumpkin Filling
  • 1 (15-oz) can pure pumpkin about 1¾ cups
  • 1 large egg
  • 3 large egg yolks
  • ½ cup granulated sugar
  • ½ cup light brown sugar packed
  • 2 tablespoons all-purpose flour
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • ⅛ teaspoon ground black pepper
  • 1¼ cups evaporated milk you'll need one 12-oz can but you won't use all of it

Equipment

  • 9-inch deep-dish pie pan
  • Baking sheet
  • Parchment paper
  • Pie weights or dried beans
  • Foil
  • Large bowl
  • Whisk
  • Flat spatula
  • Wire rack

Method
 

  1. For a homemade crust: Roll out the dough and fit it into a 9-inch deep-dish pie pan. Make sure it is snug against the pan's edges and bottom. Chill for at least 30 minutes. Preheat your oven to 375°F and place an oven rack in the middle position. Place the chilled pie crust on a baking sheet. Cover the crust with parchment paper and fill about three-quarters full with dried beans or pie weights. Bake for 20 minutes. Remove the crust from the oven, take off the parchment paper and beans/pie weights. Tent the edges with foil strips. Bake for another 15 to 20 minutes, until the dough is dry and lightly golden. If the bottom puffs up, gently press it down with a flat spatula without puncturing it. Remove the foil.
  2. For a frozen crust: Follow the package instructions for blind-baking.
  3. After blind-baking the crust, reduce the oven temperature to 325°F.
  4. In a large bowl, combine the pumpkin, egg, egg yolks, granulated sugar, brown sugar, flour, salt, cinnamon, ginger, nutmeg, cloves, pepper, and evaporated milk. Whisk until smooth. Pour the filling into the pre-baked crust.
  5. Bake the pie for 50 to 60 minutes at 325°F. The filling should be just set, with the edges dry and the center jiggling slightly. If the crust edges brown too quickly, tent them with foil strips. Let the pie cool on a wire rack on the baking sheet to room temperature, which takes a few hours. Slice or refrigerate until ready to serve.
  6. Make Ahead: You can make the pumpkin pie one day ahead and refrigerate it. Bring it to room temperature before serving.
  7. Freezer-Friendly Instructions: The dough can be made ahead, wrapped in plastic, and refrigerated for up to 2 days, or frozen for up to 1 month. If freezing, thaw overnight in the refrigerator. The pie can be frozen after baking for up to 1 month. After it cools completely, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in a heavy-duty freezer bag. Thaw overnight in the refrigerator and bring to room temperature before serving.

Nutrition

Calories: 335kcalCarbohydrates: 45gProtein: 6gFat: 15gSaturated Fat: 8gCholesterol: 103mgSodium: 287mgFiber: 2gSugar: 27g

Notes

This recipe is designed to be foolproof, making it ideal for beginner bakers and busy holiday cooks. The make-ahead and freezer-friendly instructions offer flexibility for holiday meal planning.

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