The perfect dessert for your Thanksgiving meal. This pie is made fresh pumpkin purée, milk, eggs, sugar and spices.
It’s thanksgiving weekend and of course pumpkin pie is on the menu! This is a recipe from my mom and it is a crowd favourite every year. In place of the traditional pastry crust, I’ve used a graham cracker crust. Everyone is always surprised at how nicely the crust compliments the pumpkin. And the pie filling is rich, smooth, thick and delicious. Yumm, kinda want a piece right now. 🙂
To start you will need to make the graham cracker crust. You can find more detailed directions in my post Graham Cracker Pie Crust. But really it’s fairly straight forward. Crush the crackers (if you don’t buy the crumbs). Mix with melted butter, sugar, and cinnamon (optional). Press into the bottom and up the sides of your pie plate. Bake in the oven at 350F for 7 minutes.
To make the pie filling, you will need pumpkin purée. You can either buy canned pumpkin purée or make your own.
If you are making your purée you’ll need to buy a pie pumpkin from your local grocery store. These are small sweet pumpkins great for making purée, not the giant jack-o-lantern ones. Then you’ll need to roast the pumpkin. You can roast it whole which is much easier then chopping it. Just stab 5 – 6 vents in pumpkin and place in a swallow baking dish.
Any that you don’t use can be frozen and used in a number of pumpkin recipes.
Okay, so now the filling. In a medium bowl combine all the filling ingredients. Mix well until everything is combined.
Pour into your crust and bake 350F for 50 – 60 minutes, or until the filling has set.
Cool the pie before serving. I find that the pie is even better the next day and often I will make this a day before turkey day.
- 2 cups pumpkin puree
- 1/2 cup sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon cloves
- 1/4 teaspoon nutmeg
- 2 eggs
- 1 cup whole milk
- Preheat oven to 250F.
- In a medium bowl, combine all ingredients. Whisk together.
- Pour into 9 inch pie plate with a crust of your choice. I recommend trying a graham cracker crust.
- Bake for 50 - 60 minutes or until the pie looks set.
- Remove from oven and cool completely before serving.