Table of Contents
  1. Bite-Size Pie Crust Cookies
  2. Is this a foolproof pumpkin pie recipe?
  3. Classic Pumpkin Pie Recipe

The day is fast approaching; I have already had one Thanksgiving gathering with friends and at least two are yet to come. Don’t worry – I am not hosting all of these, but I will be preparing food for each one. I love having many different gatherings around the holidays; it extends just one-day celebrations into a whole season of festivities.

Thanksgiving is a time when it seems many people have a certain way they like their food to be prepared: dressing/stuffing, sweet potatoes, mashed potatoes, vegetables, and bread all have their place in different ways on our tables.

One staple that’s always present on each table is the pie: pumpkin! I love trying new recipes and concocting different flavors. But I simply won’t mess with a classic such as pumpkin pie. I always have to make this one even if other pies are on the menu. You just have to, right?!

Bite-Size Pie Crust Cookies

I had a bit of leftover pie crust, so I knew exactly what to make: bite-size cookies. I used a knife to cut out the cookies and used the back of the knife to make the vein decorations. Sprinkle with sugar and cinnamon and bake for about 15 minutes at 350°F. What a great decoration when serving!

Some people say baking pie is an art but once you try a few, it starts to come naturally! Thanksgiving is a great time to start with these perfectly traditional pies.

Is this a foolproof pumpkin pie recipe?

Many times, people have cracks form in their pumpkin pies where steam escapes. This recipe has yet to crack for me. I’m crossing my fingers, but it seems close to foolproof. Pies can take longer or shorter to bake depending on your oven so always watch and never just rely on the baking time given. A lot of times, I cover the crust so it retains good color.

A slice of pumpkin pie sits on a plate.

Classic Pumpkin Pie

4.92 from 12 votes
Warm spices combined with flakey crust and pumpkin flavor create this excellent nostalgic dessert. This pumpkin pie embodies the seasonal flavors while being a headliner of the Thanksgiving table.
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 10

Ingredients

  • 15 oz pumpkin purée
  • 2 large eggs
  • ¾ cup sugar
  • ½ tsp salt
  • 1 tsp cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground cloves
  • ¼ tsp ground nutmeg
  • 1 cup heavy cream
  • ½ cup whole milk
  • 2 tbsp all-purpose flour

Instructions
 

  • Preheat the oven to 350°F.
  • In a large bowl, combine the eggs, pumpkin purée, sugar, salt, cinnamon, ground ginger, ground cloves, ground nutmeg, cream, milk, and flour. Whisk until smooth.
    15 oz pumpkin purée, 2 large eggs, ¾ cup sugar, ½ tsp salt, 1 tsp cinnamon, ½ tsp ground ginger, ¼ tsp ground cloves, ¼ tsp ground nutmeg, 1 cup heavy cream, ½ cup whole milk, 2 tbsp all-purpose flour
  • Pour into a prepared 9-inch pie shell. Bake on the bottom rack of the oven for 45-60 minutes until the pie is set. When lightly shaken, the center of the filling should jiggle slightly. The internal temperature should read 180-185°F. Let cool fully before serving.

Nutrition

Serving: 1servingCalories: 181kcal
Course Dessert
Cuisine American
Difficulty Intermediate
Method Baking

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Kaleb

I’m Kaleb! I'm not a chef, professional baker, landscaper, or designer, but I like to play each on Knollgate Farm. Come join me on my journey and let's learn together!

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5 Comments

  1. Happy Thanksgiving. I cooked my pumpkin and it is ready to can. However, I can’t remember or find the instructions on what to do next. Can you repost how to do the water bath? Many thanks for your wonderful recipes! 😋

  2. 5 stars
    Hi Kaleb, I just made your pumpkin pie recipe and it’s the best I’ve had yet. I’m up in age so that’s saying a lot. It reminds me of the taste when I was a kid mid last century. Lol. Thanks for sharing. I’m glad I stumbled on you on YouTube. Yay! I’m looking forward to making a lot of your recipes. Thanks -Jim

  3. 5 stars
    Do you par bake the pie crust before filling it for this recipe? Or do you just pour the filling into the unbaked crust and get it all done at once?