The Pumpkin Pie Thanksgiving Dessert Recipe Your Guests Are Craving!

 

Are you ready for a delicious Thanksgiving dessert recipe?  This pumpkin pie will impress your guests. This dessert recipe will finish the Thanksgiving meal in style. It is a perfect addition to the Turkey, Bacon and dried cranberries Thanksgiving recipe. When I bake pies, I usually make my own dough. If you don’t have enough time, you can use 1 package Frozen Crust with pie tin and 1 package Refrigerator rolled pie crust to speed up the process. I recommend a homemade dough, but time can be scarce during the holiday season. If you want to cut on sugar, you can replace it with a sweetener. To be honest with you, I indulge a little during the holidays and I use sugar. (Guilty pleasure).

Now let me share this delicious Thanksgiving dessert recipe with you. It may seem long to make, but it is not as long as it seems to be. You can involve little hands. I am sure they will love whipping cream (and licking..)

Delicious Pumpkin Pie recipe for a perfect Thanksgiving dessert

Pumpkin pie is THE Thanksgiving dessert recipe that everyone craves, and we happen to have the best recipe for it ever! Seriously! Check it out!

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Crust Ingredients:

  • 2 cups of flour
  • 1 egg
  • 1 cup of butter (Please do not use margarine as the dough won’t turn out as well. Keep the butter at room temperature before using. Cold butter won’t do unless you are using a food processor.)
  • pinch of salt
  • 2 teaspoons of baking powder
  • 1 teaspoon of granulated sugar
  • 1 Tablespoons of milk

Pie Ingredients:

  • 3/4 C sugar
  • 1/2 tsp salt
  • 1 tsp pumpkin pie spice
  •  eggs, room temp
  • 1 can,15 oz., Pure Pumpkin
  • 1 can,12 oz., Evaporated Milk
  • 9-inch pie pan

Whip Cream Ingredients:

  • 1 C heavy cream
  • 3 TBSP powdered sugar
  • 2 Tbsp sugar
  • 1/2 teaspoon vanilla

Whip Cream Directions:

  • Add all ingredients in a chilled bowl.
  • Beat on medium speed with an electric mixer until the cream holds soft peaks.
  • Store in the refrigerator in a covered container until ready to use.

Directions:

Pie Crust Directions

  • In a large bowl, add the flour, all dry ingredients and the soft butter.
  • Mix together with your hands. If you are lucky to have a machine, it will save you a lot of messes. My friend uses this Black and Decker food processor. I often visit her to make my dough (until my husband figures that I need one of my own and buys it for me).
  • Add the egg.
  • Then use the milk to make it smooth.
  • Let sit for an hour at room temperature.
  • Then divide the dough into 2. Then add the first half into the pie pan. Leave the second for decoration.

In the mean: 

  • Preheat oven to 425 degrees.
  • Combine sugar, pumpkin pie spice, and salt. Mix together in a bowl.
  • Put eggs in another bowl, beating together.
  • Add the pumpkin to the bowl with the eggs. Stir.
  • Put the sugar & spice combination into the same bowl as the pumpkin and eggs.  Stir to mix well.
  • Slowly add the evaporated milk.  Gently stir to combine all ingredients.
  • Carefully remove any excess dough from the edges of the crust.
  • Pour into the pie shell.
  • Unroll the other pie crust (one not in the pie tin).
  • Using Autumn cookie cutters, mini or regular size to garnish the pie.
  • Using the mini leaf cookie cutter, cut as many as needed to circle the edge of the crust.
  • Using  regular cookie cutters, pumpkin, acorn, and leaf to place in the center of the pie.
  • Using a kitchen brush, brush the leafs on the crust and other garnish with an egg wash ( 1 beaten egg, whisk together with two TBSP of water).
    -Sprinkle the combination of fine sugar and cinnamon on the crust.
  • Bake at 425 degrees for 15 minutes.
  • Lower the temp to 350 degrees baking for 40-50 minutes or until an inserted toothpick comes out clean.
  • Place  pumpkins, acorns and leaf cut-outs in the oven to bake for 10-12 minutes.  About 10 minutes in, pull it out of the oven to add the egg wash and put back in the oven.
  • Place these pieces in the center of the pie for extra garnish.
  • Cool for 2 hours before serving.
  • Keep leftovers refrigerated.

Doesn’t it this pumpkin pie recipe look delicious? It is soooo good and a perfect dessert for Thanksgiving or any other festive meal.  If you have some pumpkin puree left, consider making these mini pumpkin baked donuts or these pumpkin muffins for kids.

5 from 1 vote
The Pumpkin Pie Thanksgiving Dessert Recipe Your Guests Are Craving!
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
 
The Pumpkin Pie Thanksgiving Dessert Recipe Your Guests Are Craving!
Course: Dessert
Servings: 1
Ingredients
  • Crust Ingredients:
  • 2 cups of flour
  • 1 egg
  • 1 cup of butter Please do not use margarine as the dough won’t turn out as well. Keep the butter at room temperature before using. Cold butter won’t do unless you are using a food processor.
  • pinch of salt
  • 2 teaspoons of baking powder
  • 1 teaspoon of granulated sugar
  • 1 Tablespoons of milk
  • Pie Ingredients:
  • 3/4 C sugar
  • 1/2 tsp salt
  • 1 tsp pumpkin pie spice
  • 2 eggs room temp
  • 1 can 15 oz., Pure Pumpkin
  • 1 can 12 oz., Evaporated Milk
  • 9- inch pie pan
  • Whip Cream Ingredients:
  • 1 C heavy cream
  • 3 TBSP powdered sugar
  • 2 Tbsp sugar
  • 1/2 teaspoon vanilla
Instructions
  1. Pie Crust Directions
  2. In a large bowl, add the flour, all dry ingredients and the soft butter.
  3. Mix together with your hands. If you are lucky to have a machine, it will save you a lot of messes. My friend uses this Black and Decker food processor. I often visit her to make my dough (until my husband figures that I need one of my own and buys it for me).
  4. Add the egg.
  5. Then use the milk to make it smooth.
  6. Let sit for an hour at room temperature.
  7. Then divide the dough into 2. Then add the first half into the pie pan. Leave the second for decoration.
  8. In the mean:
  9. Preheat oven to 425 degrees.
  10. Combine sugar, pumpkin pie spice, and salt. Mix together in a bowl.
  11. Put eggs in another bowl, beating together.
  12. Add the pumpkin to the bowl with the eggs. Stir.
  13. Put the sugar & spice combination into the same bowl as the pumpkin and eggs. Stir to mix well.
  14. Slowly add the evaporated milk. Gently stir to combine all ingredients.
  15. Carefully remove any excess dough from the edges of the crust.
  16. Pour into the pie shell.
  17. Unroll the other pie crust (one not in the pie tin).
  18. Using Autumn cookie cutters, mini or regular size to garnish the pie.
  19. Using the mini leaf cookie cutter, cut as many as needed to circle the edge of the crust.
  20. Using regular cookie cutters, pumpkin, acorn, and leaf to place in the center of the pie.
  21. Using a kitchen brush, brush the leafs on the crust and other garnish with an egg wash ( 1 beaten egg, whisk together with two TBSP of water).
  22. -Sprinkle the combination of fine sugar and cinnamon on the crust.
  23. Bake at 425 degrees for 15 minutes.
  24. Lower the temp to 350 degrees baking for 40-50 minutes or until an inserted toothpick comes out clean.
  25. Place pumpkins, acorns and leaf cut-outs in the oven to bake for 10-12 minutes. About 10 minutes in, pull it out of the oven to add the egg wash and put back in the oven.
  26. Place these pieces in the center of the pie for extra garnish.
  27. Cool for 2 hours before serving.
  28. Keep leftovers refrigerated.

11 thoughts on “The Pumpkin Pie Thanksgiving Dessert Recipe Your Guests Are Craving!”

  1. I am not very good at baking stuff but I love pumpkin pie. This will be a big project for me and I’m keeping my fingers crossed that it will come out perfect!

  2. Thanksgiving would not be Thanksgiving without Pumpkin Pie!! I would be devastated if it were not-bit no worries I always ask and if it is not there I pick one up from Grandma’s (a bakery) which makes the best pies ever!!

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