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As we all know, the pie is an essential dessert for Thanksgiving. Ever since writer Sarah Josepha Hale successfully campaigned for the creation of the holiday back in the 19th century and celebrated by publishing pumpkin pie recipes, it has been a staple in every Thanksgiving table.

And because we are only a few weeks away from this year’s Thanksgiving celebration, we need to start mastering the art of the pumpkin pie. Here we will teach you an easy recipe that will make your whole family love every last slice. Give them one more thing to be thankful for!

DIY Optional: Store-Bought Pie Crust is Fine!

You don’t need to make everything from scratch to bake the perfect pumpkin pie. For beginners, making the crust is probably the trickiest part. It can be a bit of a hassle.

You can buy frozen crusts from the grocery store instead, and it will taste just as good. But if you do want to make your own crust, there are countless guides out there that go into the specifics of baking the best crust for your pumpkin pie.

For the purpose of this guide, we will be focusing on the perfect pumpkin pie filling.

What You Need

For this recipe, you will need to prepare the following:

1 cup light brown sugar

1 tablespoon all-purpose flour

1/2 teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/8 teaspoon ground cloves

3 large eggs lightly beaten

1 15-ounce can pumpkin puree

1 and 1/4 cups evaporated milk

And of course, don’t forget your store-bought pie crust.

The Best Homemade Pumpkin Pie

First, you need to preheat the oven to 400°F. To prepare your store-bought pie crust, bake it for around 5 minutes, then remove from the oven and let it cool while you prepare the filling.

Take a large mixing bowl and whisk together the brown sugar, flour, salt, cinnamon, ginger, nutmeg, and cloves until well combined. Take a separate mixing bowl and whisk together the eggs, evaporated milk, and of course, the pumpkin puree.

Next, take the wet ingredients and pour them into the dry ingredients and mix together until fully combined. Your filling is ready!

To make the pumpkin pie, pour the filling into the partially baked pie crust. Place it back into the oven and bake at 400°F for 45 to 50 minutes, or until the center is almost set. Afterward, you can remove it from the oven and transfer to a wire rack for 2 to 3 hours to cool completely.

Cover tightly and refrigerate for several hours or overnight. It is extremely easy to make your own pumpkin pie.

Pumpkin Pie Tips and Tricks

You can top off your pumpkin pie with some whipped cream for that extra flavour—it also makes the pie look more gorgeous.

If you want to prevent cracks in your pumpkin pie, avoid over baking it. While we mentioned estimated baking times, every oven is different, so you need to keep a careful eye on your pie. Also, while the pumpkin pie cools, the residual heat will continue to cook the pie and the center will finish cooking and firm up, so you can actually remove the pie after 45 minutes at 400°F while the center is still wobbly.

If the pie ends up having a crack or two, don’t worry! You can easily decorate the pie, cover it with some whipped cream, or just eat it. The pumpkin pie will still taste incredible, even with a crack or two.

Practice this easy recipe and you’ll have it mastered by the time Thanksgiving comes around. Just remember to make the pie the day before and keep it in the refrigerator so you don’t have anything to worry about by the time the holiday comes up. This will also free up some precious oven space in your kitchen for Thanksgiving.

Here at Livnfresh, we love pumpkin pies just as much as we love Michigan. Be sure to visit us at Livnfresh.com for some great Michigan-inspired apparel.