When it comes to Thanksgiving pie recipes, there’s one dessert that reigns supreme: a classic pumpkin pie. This timeless recipe brings together the velvety smoothness of spiced pumpkin filling, the buttery flake of a homemade crust, and a generous dollop of freshly whipped cream. What makes this version stand out? It’s made from scratch using real pumpkin—not canned puree—and finished with a touch of aromatic nutmeg that fills the kitchen with the warm scents of fall. Whether you're baking for a traditional Thanksgiving table or just craving a cozy autumn treat, this pie delivers all the nostalgia and flavor you'd expect from the best pumpkin pie.
Classic Thanksgiving Pumpkin Pie with Whipped Cream and Nutmeg
Prep Time 40 minutes mins
Cook Time 55 minutes mins
Total Time 1 hour hr 35 minutes mins
Course Dessert
Cuisine American
9-inch pie dish A glass or ceramic dish works best for even baking. Avoid nonstick pans as they may overbrown the crust.
Food processor or pastry cutter To blend the butter into the crust. If you don’t have either, your fingertips will do in a pinch.
Rolling Pin For rolling out your pie dough. A wine bottle can serve as a last-minute substitute.
Mixing bowls At least two medium-sized bowls for combining the filling and making whipped cream.
Whisk and rubber spatula Essential for mixing the custard base and scraping down the bowl sides.
Electric mixer or hand whisk To whip the cream until fluffy peaks form.
Cooling rack Allows the pie to cool evenly after baking.
For the pumpkin filling
- 2 cups pumpkin puree preferably homemade from sugar pumpkins
- 3/4 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg plus extra for garnish
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup evaporated milk
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
For the pie crust
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 tablespoon granulated sugar
- 1/2 cup 1 stick unsalted butter, cold and cut into cubes
- 3 to 5 tablespoons ice water
For the whipped cream
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- A light sprinkle of ground nutmeg optional
Make the crust
Start by making the pie crust. In a large bowl or food processor, mix together the flour, sugar, and salt. Add cold butter cubes and pulse or cut in until the mixture resembles coarse sand with pea-sized bits of butter. Slowly add ice water, one tablespoon at a time, until the dough comes together but isn’t sticky.
Turn the dough onto a floured surface, form into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
Prepare the pumpkin puree (if making from scratch)
If you’re going for a pumpkin pie from real pumpkin, halve and seed a small sugar pumpkin, roast it at 375°F for about 45 minutes, and then scoop out and puree the flesh. This extra step adds incredible depth to your filling, making this one of the best pumpkin pie desserts you’ll ever taste.
Preheat the oven and roll out the dough
Preheat your oven to 375°F (190°C). On a lightly floured surface, roll the chilled dough into a 12-inch circle. Carefully transfer it to a 9-inch pie dish and trim the edges, leaving about 1/2 inch overhang. Tuck the overhang under and crimp the edges.
Place the crust in the refrigerator while you make the filling.
Mix the filling
In a medium bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, cinnamon, nutmeg, ginger, cloves, and salt. Add eggs one at a time, mixing well after each. Stir in the evaporated milk, heavy cream, and vanilla extract until the mixture is smooth and well combined.
Bake the pie
Pour the filling into the prepared pie shell. Tap the dish lightly on the counter to release any air bubbles. Place the pie on a baking sheet and bake for 50 to 55 minutes, or until the center is set but still slightly jiggly. If the edges of the crust start to brown too quickly, cover them with foil or a pie shield.
Let the pie cool completely on a wire rack before serving. This helps the filling firm up to the perfect sliceable consistency.
Make the whipped cream
While the pie cools, whip the heavy cream, powdered sugar, and vanilla extract together until soft peaks form. Chill until ready to serve.
Serve
Slice the cooled pie and top each slice with a generous dollop of whipped cream and a dusting of nutmeg. Whether served warm or chilled, it's a showstopper at any Thanksgiving spread.
Pairings
This classic dessert pairs beautifully with a variety of drinks and complementary dishes. If you’re thinking of rounding out your dessert table, consider offering a few additional thanksgiving desserts like pumpkin pie cake, pecan pie recipes, or even simple apple pie recipes for variety. For drinks, go for warm apple cider, a cinnamon-spiced chai latte, or a glass of bourbon or dessert wine.
A slice of this pumpkin pie also makes a delightful contrast to the richer, stickier textures of pecan pie or a dense cake, and it's light enough to follow a hearty Thanksgiving feast without feeling overindulgent.
FAQs
1. What kind of pumpkin should I use?
For the best flavor and texture, use sugar pumpkins (also called pie pumpkins). They’re smaller, sweeter, and less watery than the large carving pumpkins. Roasting and pureeing your own pumpkin makes a huge difference in taste, though canned puree works fine if you're in a pinch.
2. Can I use store-bought crust?
Yes, store-bought crust will work if you’re short on time. Just make sure it’s unbaked and fits a standard 9-inch pie dish. However, a homemade crust adds a flaky, buttery layer that elevates this from an easy pumpkin dessert to a truly exceptional one.
3. Can I make the pie ahead of time?
Absolutely. This pie keeps well in the refrigerator for up to 3 days. In fact, making it a day ahead lets the spices mellow and deepen. Just hold off on adding whipped cream until right before serving.
4. Can I freeze pumpkin pie?
Yes, pumpkin pie freezes beautifully. Let it cool completely, wrap tightly in plastic wrap and foil, and freeze for up to 1 month. Thaw overnight in the fridge. For best results, freeze without whipped cream and garnish fresh after thawing.
5. What’s the difference between pumpkin pie and pumpkin pie cake?
Pumpkin pie cake typically features a soft, cake-like texture and often includes a streusel or crumble topping. It’s a great variation if you’re exploring easy pumpkin desserts, but this recipe sticks to the classic custard-style pie, smooth and silky with warm spice notes throughout.
