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.

Classic Pumpkin Pie

4.5 from 2 votes


  • 2 eggs, lightly beaten
  • 15 oz pumpkin pureé
  • ¾ cup sugar
  • ½ tsp salt
  • 1 tsp cinnamon
  • ½ tsp ginger
  • ¼ tsp cloves
  • 12 oz evaporated milk


  • Mix eggs and pumpkin, add sugar and mix until dissolved. Add salt, cinnamon, ginger, cloves, and milk and mix well.
  • Pour into a prepared 9-inch pie shell. Sometimes there may be too much liquid, so reserve any extra and bake in a custard dish.
  • Bake at 350°F for 45-60 minutes until the pie is set. When lightly shaken, the filling should all move together. If the center jiggles separately, the pie is not quite set. Let cool before serving.


Serving: 1serving
Course Dessert
Cuisine American
Difficulty Intermediate
Method Baking

You May Also Like

Never miss a post by signing up for my newsletter.


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!

Learn more about me

Leave a Comment

Recipe Rating:

This site uses Akismet to reduce spam. Learn how your comment data is processed.