Pumpkin Pie is a beloved Thanksgiving or Christmas tradition! With a generous dollop of sweetened vanilla whipped cream, this pumpkin dessert recipe is always popular.

This traditional Christmas or Thanksgiving dessert is so simple to make! Just toss the ingredients into a blender, blend, and pour into a pre-baked crust. Then bake for about 45 minutes.

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For homemade pumpkin pie, use either canned or fresh pureed pumpkin. The texture and flavor is definitely different, but either will be delicious. I find that using fresh, pureed, cooked pumpkin makes for a lighter filling. The canned pumpkin will be undoubtedly denser.

Pumpkin Pie Spice

This spice blend is a blend of the spices used in this traditional Thanksgiving or Christmas pie. Usually, this includes cloves, cinnamon, ginger, allspice, and nutmeg. This is a great spice blend to add to coffee, hot chocolate, pumpkin muffins, pies, cookies, cake, and whipped cream. For a super easy recipe, check out the Pioneer Woman’s How to Make Pumpkin Pie Spice. If you want to substitute the spice blend for the individual spices in this recipe, use 3 1/2 tsp.

Make Ahead

Pumpkin Pie is a great dessert to make ahead. Just bake, completely cool, then wrap with plastic wrap. Either store in the refrigerator for 2 days, or freeze for up to 3 months. To thaw, leave in the refrigerator overnight.

This no-fail recipe has been my go-to pumpkin pie recipe every Thanksgiving and Christmas for many years. It is quick, and simple to make and always turns out great! I have used different pans, homemade Pie Crust Recipe and store bought crusts, canned pumpkin puree and freshly cooked pumpkin! This recipe is so versatile and no fuss, this is why I love it!!

Ingredients

• Pie crust, use homemade or store bought. I prefer Pie Crust Recipe!
• Pumpkin Puree, you want pure pumpkin puree, whether it is canned or fresh.
• Milk, I use whole milk for extra richness.
• Eggs
• Brown Sugar, for the sweetness and adds flavor.
• Spices, which include salt, cloves, cinnamon, ginger, and allspice.

How to Make Pumpkin Pie

1.Place wet ingredients into blender and blend until smooth.

2.Add dry ingredients and blend to mix, scraping the sides of the blender with a spatula once in a while.

3.Pour into a partially baked 10″ pie shell.

4.Bake for 45 minutes at 350°F, until a toothpick or knife inserted comes out clean.

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History of Pumpkin Pie

Pumpkin was one of the earliest domesticated gourds. Thought to have been grown for over 7500 years, this almost tasteless fruit has been made into thousands of different baked and cooked dishes over the years. France was instrumental in developing many pumpkin recipes. From France, the popularity of pumpkin quickly moved into England. The earliest pie recipes with pumpkin were written in English cookbooks from the 17th century. This traditional Thanksgiving pie did not become popular in America until the 19th century. To read more about the history of pumpkin pie, read: History of Pumpkin Pie.

Other Delicious Pie Recipes to Try

Impossible Pie Recipe

Pumpkin Pie

This no-fail recipe for pumpkin pie has been my go-to pumpkin pie recipe every Thanksgiving and Christmas for many years. It is quick, and simple to make and always turns out great! I have used different pans, homemade crust and store bought crusts, , canned pumpkin puree and freshly cooked pumpkin! This recipe is so versatile and no fuss, this is why I love it!!

Author:RebekahCooking Method:Baked, BlendedCuisine:European, FrenchCourses:DessertRecipe Keys:HomemadeSweets

Print Recipe

Pin RecipeBaked

Prep Time10 minsCook Time45 minsTotal Time55 minsDifficulty:BeginnerServings:8Calories:237Best Season:Fall

Ingredients

Servings

• 2 cup pumpkin puree
• 1 ¹⁄₂ cup whole milk (if using fresh pumpkin, use only 1 cup milk)
• 2 eggs
• ²⁄₃ cup brown sugar
• ¹⁄₂ tsp salt
• ¹⁄₈ tsp cloves
• 2 tsp cinnamon
• ¹⁄₂ tsp ginger
• ¹⁄₃ tsp allspice

Instructions

Video

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How to Make Pumpkin Pie

1. Place wet ingredients into blender and blend until smooth.

   

2. Add dry ingredients and blend to mix, scraping the sides of the blender with a spatula once in a while.

   

3. Pour into a partially baked 10" pie shell.

   

4. Bake for 45 minutes at 350°F, until a toothpick or knife inserted comes out clean.

   

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 237kcal

Calories from Fat 79kcal

% Daily Value *

Total Fat 8.8g14%

Sodium 335mg14%

Potassium 244mg7%

Total Carbohydrate 36g12%

Dietary Fiber 2.5g10%

Sugars 22g

Protein 4.9g10%

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Vitamin A 414 IU

Calcium 11 mg

Iron 9 mg

Vitamin K 11 mcg

Thiamin 9 mg

Riboflavin 17.97 mg

Folate 9 mcg

Vitamin B12 13 mcg

Pantothenic Acid 13 mg

Phosphorus 13.99 mg

Selenium 18 mg

Copper 12 mg

Manganese 18 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

To prevent cracks, be sure to not overbake the pie.

This pumpkin pie can be frozen for up to 3 months.

Substitute 3 1/2 tsp pumpkin pie spice for the spices in this recipe.

Let the pie cool for at least 2 hours before storing or serving.