Thanksgiving is one of those holidays that I have great memories looking back on. It’s a great time of the year to gather together as a family and rejoice on your many blessing that you are Thankful for. This year we will be celebrating Thanksgiving with our neighbors that have become great friends to us.
Like every year at Thanksgiving, I will be making my pumpkin pie recipe.
In order to have a great pumpkin pie, you first need a great crust. Last week I showed you all how to make a pie crust, this will be the crust that I use for my pumpkin pie. Let’s get started on the filling.
Best Pumpkin Pie Recipe
In my Kitchen Aid mixer, I added: canned pumpkin, sugar, flour, ground cinnamon, ground ginger, and ground nutmeg. Mixed these together.
I added slightly beaten eggs to the pumpkin and spice mixture. With the mixer on low, I slowly added the evaporated milk and milk.
Mixing all the ingredients together.
This is how the filling will look once all the ingredients are mixed together. Just looking at this picture I can smell all the wonderful flavors that are in this pumpkin pie filling.
Before I had mixed all the ingredients for the filling I had prepared my crust. How to make a pie crust recipe is what I used for the crust to this pie.
With the crust prepared in a 9-inch pie plate, I poured the prepared filling into the crust.
I like to cover my pumpkin pie with foil for half the baking time. This helps with two things, first being since the pie needs to bake for a long time the foil will protect the crust edges from burning. The second is that the foil will help trap the heat in and speed up the baking time some.
After about 40 minutes of bake time, I remove the foil and bake the rest of the time without the foil on.
Pumpkin Pie from scratch
Just look at that golden crust and creamy pumpkin-y custard! I highly recommend taking the time to make this pumpkin pie for your Thanksgiving dinner this year.
Pin this photo for more pie recipes inspiration
Topping this pumpkin pie with a dollop of whipped topping only adds to the goodness of this pie ~ Jenny
Other great My Creative Manner recipes you may enjoy are:
Raspberry Cranberry Jello Salad,
Baked Cheesecake with Cherry Topping,
Pumpkin Pie Recipe from Scratch
A delicious homemade pumpkin pie done from scratch. This is the perfect pie for the upcoming holidays or any time of the year.
Ingredients
Pumpkin Pie Filling
- 16 Ounces Canned Pumpkin
- 1/4 Cup Flour
- 2/3 Cup Sugar
- 1 Teaspoon Ground Cinnamon
- 1/2 Teaspoon Ground Ginger
- 1/2 Teaspoon Ground Nutmeg
- 3 Egg Slightly beaten
- 5 Ounces Evaporated Milk
- 1/2 Cup Milk
Instructions
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In a mixing bowl combine pumpkin, sugar, flour, cinnamon, ginger, and nutmeg.
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Add the beaten eggs, mixing until all ingredients are combined.
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Gradually stir in evaporated milk and milk; mixing well.
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Pour filling into a prepared pie crust.
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Cover with foil and bake at 375℉ for 40 minutes.
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Remove foil and continue baking at 375℉ for another 40 minutes or until knife inserted into the center of the pie comes out clean.
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Cool completely before serving. Store covered in a refrigerator.
Recipe Notes
I like to place my pie plate on a cookie sheet before placing them in the oven. This helps with these pies that like to spill over.
I used How to make a pie crust for my pumpkin pie crust.
