Can I make this easy pumpkin pie ahead of time?

Absolutely! Pumpkin pie is an excellent make-ahead dessert. You can bake it up to 2-3 days in advance. Once completely cooled, cover it loosely with plastic wrap and store it in the refrigerator until you're ready to serve.

How do I know when the pumpkin pie is done baking?

The pie is done when the edges are set and slightly puffed, but the center still has a slight wobble when gently shaken. An inserted knife or toothpick near the center should come out clean. Avoid overbaking, as it can lead to cracks.

What's the best way to store leftover pumpkin pie?

Leftover pumpkin pie should be stored in an airtight container or tightly covered with plastic wrap in the refrigerator. It will stay fresh for 3-4 days. For the best taste and texture, allow it to come to room temperature for about 15-20 minutes before serving.

Can I use a pre-made pie crust instead of graham cracker?

Yes, you can! While this recipe features a simple graham cracker crust, a store-bought shortcrust pastry or a homemade pie crust will also work beautifully. Just follow the baking instructions for your chosen crust, then add the pumpkin filling and bake as directed.

Easy Thanksgiving Pumpkin Pie: Your Simple Holiday Dessert Guide

Description

A classic, simple pumpkin pie recipe with a buttery graham cracker crust and a creamy, perfectly spiced pumpkin filling, perfect for your holiday dessert table.

Ingredients

Scale

1.5 cups graham cracker crumbs
0.5 cup butter, melted
0.25 cup granulated sugar
2 cups pumpkin puree (not pumpkin pie filling)
1 (14 ounce) can sweetened condensed milk
2 large eggs
1 teaspoon ground cinnamon
0.5 teaspoon ground ginger
0.25 teaspoon ground cloves
0.25 teaspoon ground nutmeg
0.5 teaspoon salt

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Instructions

Step 1: Preheat your oven to 350°F (175°C).
Step 2: Prepare the crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup sugar. Mix until well combined. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate. You can use the back of a spoon or your fingers.
Step 3: Prepare the filling: In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, cloves, nutmeg, and salt until smooth and well combined.
Step 4: Pour the pumpkin mixture into the prepared graham cracker crust.
Step 5: Bake for 45-50 minutes, or until the edges are set and a knife inserted near the center comes out clean. The center may still have a slight jiggle.
Step 6: Let the pie cool completely on a wire rack for at least 2-3 hours. Once cooled, cover and refrigerate for at least 4 hours, or preferably overnight, before serving. This allows the pie to fully set and flavors to meld.

Notes

For best results, make sure your pumpkin puree is 100% pumpkin, not pumpkin pie filling, which already contains spices and sugar. To prevent the crust from getting soggy, ensure the pie is cooled completely before chilling. Serve with a generous dollop of fresh whipped cream and a sprinkle of extra cinnamon or nutmeg for garnish.

Prep Time: 15 minutes
Cook Time: 45-50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320 kcal
Sugar: 30g
Sodium: 280mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 7g
Cholesterol: 90mg

Description

Ingredients

Instructions

Notes

Nutrition

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