Classic Pumpkin Pie

It’s that time again…Thanksgiving! A pumpkin pie is one of the essential items that is needed after a night full of turkey, stuffing, and mashed potatoes. Here’s a quick and easy recipe that is sure to be a hit for your Thanksgiving (or Friendsgiving!) party tomorrow night.

Yield: One, 9-in Pie


  • 1 Pie Crust (Homemade or Store bought)
  • 1 (15 oz) can pumpkin
  • 1 (14 oz) can sweetened condensed milk
  • 2 large eggs
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/2 tsp salt
  • Garnish: whipped cream or powdered sugar, optional

Kitchen Tools:

  • Food Processor
  • 9-in Pie Pan
  • Pie Crust shield – or this easy DIY Foil Version


  1. Preheat the oven to 450F degrees. Make your pie shield, you’ll probably need it.
  2. Roll out the dough into a circle that is about 9.5in – 10in in diameter. Place the dough into the pie plate and press evenly into the bottom and sides of the plate.
  3. Whisk the pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
  4. Reduce oven temperature to 350F degrees and continue baking 35 to 40 minutes or until toothpick inserted 1 inch from crust comes out clean. If you notice the pie crust browning too quickly, cover with a pie crust shield.
  5. Top with whipped cream, powdered sugar, or your favorite garnish.

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