I am kicking off my week of all Thanksgiving related posts! Up first- my favorite Thanksgiving dessert, Pumpkin Pie.
Pie is normally not my favorite dessert, but I feel like you can’t have Thanksgiving without pie. And pumpkin pie is one of the easier pies to make. I love this recipe because the pie comes out super light & moist.
I also used a frozen pie crust so that saves time as well. Homemade pie crust is amazing, but in a pinch I totally condone using a frozen pie crust. Just make sure to leave it out for at least 10 minutes to let it thaw a bit. If you’re feeling up to it or have the time, making your own pie crust is fun & pretty impressive!
Another thing I love about this recipe is that you only need one bowl.
All the ingredients get combined in one bowl & you only need a whisk. It makes clean up a breeze! Also, before pouring the mixture into the pie crust- place the pie crust on a small baking sheet. This will make it easier to transport the pie to and from the oven.
And you can’t serve pumpkin pie without whipped cream. Homemade whipped cream is the best & it only takes a few minutes to whip up. You don’t necessarily need a mixer to make this, but having one will make your life so much easier!
- 1 15 oz. can pumpkin purée
- 1 14 oz. can sweetened condensed milk
- 2 eggs
- 1 tsp. Ground cinnamon
- ½ tsp. Ground ginger
- ½ tsp. Ground nutmeg
- ½ tsp. Salt
- A few drops of vanilla
- 1 9 in frozen pie crust (or homemade can be used)
- 1 pint of heavy whipping cream
- ½ cup sugar
- 1-2 tsp. Vanilla
- Preheat oven to 425 degrees.
- Whisk all ingredients together in a medium size bowl until smooth. Pour into pie crust.
- Bake for 15 minutes.
- Reduce oven temperature to 350 degrees. Continue to bake for another 35-40 minutes.
- Let cool completely & serve with whipped cream.
- Whisk together heavy whipping cream, sugar & vanilla with an electric mixer or hand mixer until thick (about 3-5 minutes). Keep in refrigerator until ready to serve.