Pumpkin pie is the quintessential Thanksgiving dessert, combining the rich, earthy flavor of pumpkin with warm spices like cinnamon, nutmeg, and cloves. Nestled in a flaky, golden crust, this velvety treat is a beloved centerpiece of holiday tables, especially during Thanksgiving. Whether served with a dollop of whipped cream or enjoyed on its own, pumpkin pie offers a perfect balance of sweetness and spice, evoking cozy memories of family gatherings and crisp fall evenings. Both timeless and versatile, it’s a dessert that satisfies the soul as much as the taste buds.
Here is my fav Pumpkin Pie recipe, it is sure to WOW your guests and tastebuds!
Ingredients
- 1x2x4x
- Original recipe (1X) yields 8 servings
- 1 (9 inch) unbaked pie crust
- 1 (15 ounce) can pumpkin puree
- 1 (14 ounce) can Eagle Brand Sweetened Condensed Milk
- 2 large eggs
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
Directions
- Gather all ingredients and preheat the oven to 425 degrees F (220 degrees C).
- Whisk pumpkin puree, condensed milk, eggs, cinnamon, ginger, nutmeg, and salt together in a medium bowl until smooth.
- Pour into crust. Bake in the preheated oven for 15 minutes.
- Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking until a knife inserted 1 inch from the crust comes out clean, 35 to 40 minutes. Let cool before serving.
- Add any fun toppings like whipped cream, cinnamon and even pecans!
- Enjoy!
Happy Thanksgiving!
