Easy Thanksgiving Pumpkin Pie
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Servings: 8 slices
- Course: Dessert
Looking for an easy Thanksgiving dessert idea? This pumpkin pie recipe is simple and a surefire crowd pleaser. With the right baking supplies and tips, you can serve up a delicious dessert worthy of your Thanksgiving feast without any of the hassle and an easy cleanup.
- For the Crust:
- 2 cups of flour + more for dusting
- 1/2 cup of powdered sugar
- 8 ounces of cold butter cut into small chunks
- 4 ounces of ice cold water
- For the Pie Filling:
- 1/2 cup of canned pumpkin
- 2 eggs
- 1/2 cup of brown sugar
- 1/2 cup of sugar
- 1 can of evaporated milk
- 1 tablespoon of pumpkin pie seasoning blend
PREHEAT oven to 400°.
PULSE together the flour, powdered sugar and butter until combined. Drizzle in the water until combined and place on a dry surface dusted with flour.
ROLL out the dough until it is 1/8-inch thick and lay over a Reynolds® Bakeware 9-Inch Pie Pan.
TRIM the excess dough and form the dough around the outside of the pan.
WHISK together the eggs, sugars, pumpkin, pumpkin pie seasoning and milk until combined.
POUR the pumpkin batter into the pie dough shell pan.
BAKE in the oven for 15 minutes on 400°.
TURN down the oven after 15 minutes to 350° and finish baking for 40 minutes or until the pie crust is golden brown.
COOL the pie completely before serving.
SERVE with whipped cream.
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