I always look forward to my mother-in-law’s homemade rolls and her pumpkin pie. Best recipes ever! Most years for Thanksgiving we go to my in-laws’ house, which is about a mile away. Well, this year they are going down to Albequerque to my sister-in-law’s house. This is bad for two reasons-number one: I have to do all of the cooking! two: I always look forward to my mother-in-law’s homemade rolls and her pumpkin pie!
Since we are on our own (and having Uncle Jake come over to share our Thanksgiving feast), that means I have a lot of cooking to do! In the interest of time, I am not doing from scratch rolls this time, but to get a jump start on the cooking, yesterday after my day job (OB nurse) I came home and my daughter and I made the pumpkin pies. I used my mother-in-law’s recipe, which I have never used before, and they turned out perfect. How do I know this? Because we made 3 pumpkin pies and last night we ate one of them! 🙂
Anyway, I just love the spice combination in this recipe. My mother-in-law, who does not generally care for pumpkin pie, got this recipe from a friend, and it has had a place at the Thanksgiving table at her house ever since! Let’s be honest…pumpkin desserts are just the best!
How to Make Pumpkin Pie for Thanksgiving
Pumpkin Pie Filling Ingredients
1 1/2 c sugar
1 1/2 c pumpkin
1 12 oz can of evaporated milk
1/2 tsp salt
1/2 tsp nutmeg
1/2 tsp ground ginger
1/2 tsp ground cloves
1/2 tsp allspice
1 1/2 tsp cinnamon
(You will also need a pie crust to put the filling in. Most of the time I just use a frozen crust!)
Pumpkin Pie Instructions
Combine all ingredients in a large bowl.
Using a mixer, beat until smooth.
Pour in your pie crust (mine were frozen…if you make yours from scratch you are my hero!).
Bake at 425 degrees for 20 minutes, then lower heat to 375 degrees and cook for another 35 minutes approximately (until a toothpick inserted in the center comes out clean).
Once the pumpkin pie is done baking, let it cool before serving.
Add a dollop of whipped cream to each slice if desired.
- Your favorite pie crust (homemade or frozen)
- 1 1/2 c sugar
- 1 1/2 c pumpkin
- 1 12 oz can of evaporated milk
- 1/2 tsp salt
- 1/2 tsp nutmeg
- 1/2 tsp ground ginger
- 1/2 tsp ground cloves
- 1/2 tsp allspice
- 1 1/2 tsp cinnamon
- 2 eggs
- Combine all ingredients in a large bowl. Using a hand mixer, beat until smooth.
- Pour in your pie crust (mine were frozen…if you make yours from scratch you are my hero!).
- Bake at 425 degrees for 20 minutes, then lower heat to 375 degrees and cook for another 35 minutes approximately (until a toothpick inserted in the center comes out clean). Once it is done, let it cool before serving.
Add a dollop of whipped cream or ice cream to each slice of pumpkin pie if desired.
Nutrition InformationYield 8 Serving Size 1
Amount Per Serving Calories 337Total Fat 10gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 5gCholesterol 60mgSodium 304mgCarbohydrates 56gFiber 2gSugar 44gProtein 6g
This is an estimate.
Be sure to let me know what you think once you try it out! Better yet, tag me on Instagram and show me a picture!
You will notice in the picture that I probably went a little overboard with the whipped cream on this piece of the pie. Go big or go home!
Want to know why? Because I had every intention of eating it as soon as I was done taking pictures! I had a piece of pumpkin pie for breakfast at 6:15 in the morning while typing this post. Guess what? Nobody can tell me I can’t!
Be sure to check out my best pumpkin desserts post for more great ideas for pumpkin-based desserts!
Happy Thanksgiving all! Make it a wonderful day and remember that each one of us has things that people in other countries pray for – the basics in life. Count your blessings! 🙂
See you next time!
P.S. Love pumpkin? You should also check out my recipe for Pumpkin Spice Cupcakes!
P.P.S. Remember to follow me on Bloglovin’!