Thanksgiving is a time for family, friends, and delicious food. And what could be more iconic than pumpkin pie? This classic dessert is easy to make and sure to please everyone at the table.
Ingredients:
For the Crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 cup (1 stick) unsalted butter, cold and cut into small pieces
- 1/4 cup ice water
For the Filling:
- 1 15-ounce can pumpkin puree
- 1 12-ounce can evaporated milk
- 1 14-ounce can sweetened condensed milk
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
Instructions:
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To make the crust, whisk together the flour, salt, and sugar in a large bowl. Use your fingers to work the butter into the flour mixture until it resembles coarse crumbs. Add the ice water one tablespoon at a time, mixing until the dough just comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
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Preheat the oven to 350 degrees F (175 degrees C).
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On a lightly floured surface, roll out the dough to a 12-inch circle. Transfer the dough to a 9-inch pie plate and trim the edges. Crimp the edges to seal.
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To make the filling, whisk together the pumpkin puree, evaporated milk, sweetened condensed milk, eggs, cinnamon, ginger, cloves, salt, and vanilla extract in a large bowl. Pour the filling into the pie crust.
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Bake for 45-50 minutes, or until the filling is set and a toothpick inserted into the center comes out clean.
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Let the pie cool completely before serving.
Recipe Notes:
- For a creamier filling, use heavy cream instead of evaporated milk.
- For a spicier filling, add more cinnamon, ginger, and cloves to taste.
- If you don’t have a pie plate, you can bake the pie in a 13×9-inch baking dish.
- Pumpkin pie can be stored in the refrigerator for up to 3 days.
Frequently Asked Questions (FAQ)
Q: Can I use a store-bought pie crust?
A: Yes, you can use a store-bought pie crust if you don’t have time to make your own.
Q: What can I do if my pie filling is too thick?
A: If your pie filling is too thick, you can add a little more evaporated milk or heavy cream until it reaches the desired consistency.
Q: What can I do if my pie filling is too thin?
A: If your pie filling is too thin, you can add a little more pumpkin puree or cornstarch until it reaches the desired consistency.
Q: Can I freeze pumpkin pie?
A: Yes, you can freeze pumpkin pie for up to 2 months. Thaw the pie in the refrigerator overnight before serving.
Easy Pumpkin Pie Recipe for Thanksgiving
- Preheat oven to 375°F (190°C).
- In a large bowl, whisk together the pumpkin puree, evaporated milk, sugar, spices, and salt.
- Pour the mixture into a prepared pie crust.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool for at least 2 hours before serving.
Tips:
- Use canned pumpkin puree for convenience.
- Add a dollop of whipped cream or ice cream for a festive touch.
- If you don’t have evaporated milk, you can use regular milk with 1 extra tablespoon of sugar.
- For a gluten-free pie, use a gluten-free pie crust.
Pumpkin Pie Filling for Thanksgiving
Thanksgiving wouldn’t be complete without a homemade pumpkin pie. Here’s a simple recipe to prepare the perfect pumpkin pie filling:
Ingredients:
- 2 (15-ounce) cans of pumpkin puree
- 1 cup of sugar
- 1 teaspoon of ground cinnamon
- 1/2 teaspoon of ground ginger
- 1/4 teaspoon of ground nutmeg
- 1/4 teaspoon of salt
- 1 cup evaporated milk
- 2 large eggs
Instructions:
- Preheat oven to 350°F (175°C).
- In a large bowl, combine all ingredients until smooth.
- Pour the filling into a 9-inch pie crust.
- Bake for 45-50 minutes, or until the filling has set and a toothpick inserted into the center comes out clean.
- Let cool completely before serving.
Pumpkin Pie Crust for Thanksgiving
For a perfect Thanksgiving pie crust, begin by combining flour, salt, and sugar in a large bowl. Cut cold butter into the dry ingredients until the mixture resembles coarse crumbs. Add ice water one tablespoon at a time, mixing until the dough just comes together. Wrap the dough in plastic and refrigerate for at least 30 minutes.
To roll out the dough, divide it into two equal pieces. Place each piece on a lightly floured surface and roll out into a 12-inch circle. Transfer the dough to a 9-inch pie plate and trim the edges. Flute the edges as desired.
Prick the bottom of the crust with a fork to prevent bubbles from forming. Bake at 350°F for 10 minutes, then remove from the oven and let cool completely before filling.
Pumpkin Pie Spices for Thanksgiving
Pumpkin pie is a classic Thanksgiving dessert, and the spices used to flavor it are essential for creating its unique taste. The most common pumpkin pie spices are:
- Ground cinnamon: Cinnamon is a warm and fragrant spice that is the backbone of pumpkin pie flavor. It adds sweetness and warmth to the filling.
- Ground nutmeg: Nutmeg is a slightly bitter spice that adds depth of flavor to pumpkin pie. It is also a traditional spice used in many other Thanksgiving dishes.
- Ground ginger: Ginger is a spicy spice that adds a bit of heat to pumpkin pie. It is also a good digestive aid, which can be helpful after a big Thanksgiving meal.
- Ground cloves: Cloves are a strong and pungent spice that adds a bit of complexity to pumpkin pie. They are also used in many other fall desserts, such as apple pie and gingerbread.
- Allspice: Allspice is a blend of cinnamon, nutmeg, and cloves. It adds a warm and aromatic flavor to pumpkin pie.
Pumpkin Pie Baking Time for Thanksgiving
Thanksgiving is just around the corner, and what would the holiday be without a delicious pumpkin pie? With its creamy filling and flaky crust, pumpkin pie is a classic dessert that is sure to please everyone at your table. If you’re baking a pumpkin pie from scratch this year, be sure to give yourself plenty of time to prepare. The crust needs to be chilled for at least 30 minutes, and the filling needs to be baked for at least 45 minutes. To ensure that your pie is perfect, follow these steps:
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Roll out the pie crust and place it in a 9-inch pie plate. Trim the edges and crimp the crust.
- In a large bowl, whisk together the pumpkin puree, sugar, spices, eggs, and milk.
- Pour the filling into the pie crust and bake for 45-50 minutes, or until the filling is set.
- Let the pie cool for at least 2 hours before serving.
Pumpkin Pie Serving Size for Thanksgiving
- Traditional Recipe: 1/8 of a 9-inch pie (approximately 130-150 calories)
- Modern Recipes (Reduced Sugar and Fat): 1/10 to 1/12 of a 9-inch pie (approximately 100-120 calories)
- Factors to Consider:
- Pie crust thickness
- Fillings and toppings (e.g., whipped cream, ice cream)
- Individual calorie needs and portion control
Recommended Servings:
- Appetizer: 1/16 of a 9-inch pie (approximately 75-90 calories)
- Dessert: 1/8 to 1/10 of a 9-inch pie (approximately 100-150 calories)
Pumpkin Pie Calories for Thanksgiving
Pumpkin pie is a staple dessert for many during the Thanksgiving holiday. However, it can also be a calorie bomb.
One slice of pumpkin pie typically contains:
- 250-350 calories
- 12-15g fat (mostly saturated)
- 30-40g carbohydrates (mostly sugar)
- 2-3g protein
If you top your pie with whipped cream, you can add an additional 100-150 calories.
Tips for cutting calories in pumpkin pie:
- Use a homemade crust made with whole wheat flour instead of white flour.
- Use reduced-fat milk or almond milk when making the filling.
- Add less sugar to the filling.
- Cook the pie in a smaller dish, so you have smaller slices.
- Share a slice with a friend or family member.
Pumpkin Pie Nutrition Facts for Thanksgiving
Pumpkin pie, a beloved Thanksgiving dessert, offers a blend of nutritional benefits and potential drawbacks. Here are some key nutrition facts:
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Calories: A typical slice of pumpkin pie (1/8 of a 9-inch pie) contains around 275 calories, making it a calorie-dense treat.
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Carbohydrates: The pie’s crust and filling contribute to its high carbohydrate content, with approximately 44 grams per slice.
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Fiber: Pumpkin is a good source of fiber, providing around 3 grams per slice. Fiber promotes satiety and supports digestive health.
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Vitamin A: Pumpkin pie is a rich source of vitamin A, with one slice providing over 100% of the daily recommended intake. Vitamin A is essential for vision and immune function.
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Sugar: The filling typically contains a significant amount of added sugar, with a single slice contributing around 20 grams. Excessive sugar intake can contribute to weight gain and other health concerns.
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Fat: Pumpkin pie contains a moderate amount of fat, primarily from the butter or shortening used in the crust. A slice provides around 15 grams of fat, with saturated and trans fats making up a small portion.
Pumpkin Pie History for Thanksgiving
Pumpkin pie has been a staple of Thanksgiving dinner since the 17th century. The first recorded recipe for pumpkin pie in America was published in 1796 in Amelia Simmons’ "American Cookery." Pumpkin pie was quickly adopted by American housewives as a festive and delicious dessert for the holiday.
Early pumpkin pies were made with simple ingredients such as pumpkin puree, sugar, spices, and milk. Over time, the recipe evolved to include more elaborate ingredients such as eggs, butter, and whipped cream. Today, pumpkin pie is a classic Thanksgiving dessert that is enjoyed by people of all ages.
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