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Ginger × Mr. T

Ginger’s Thanksgiving Pumpkin Pie

The classic family pie for both Thanksgivings. Turkey Approved, turkey free.

Ginger's North PoleSee all recipes

Recipe at a glance

⏱ 1 hr 10 min, plus 2 hours cooling🍪 Serves 8🔥 OVEN⭐ Medium

Prep time
15 minutes
Cook time
50–55 minutes, plus 2 hours to cool
Serves
One 9-inch pie, 8 slices
Difficulty
Medium
Occasion
Thanksgiving

From Ginger's pantry

You'll need

  • 1 unbaked 9-inch pie shell
  • 1 can (15 oz) pure pumpkin purée (not pie filling)
  • 1 can (12 oz) evaporated milk
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground nutmeg
  • ½ tsp salt
  • Whipped cream, for the top

Aprons on

Let's make it

  1. Heat the oven to 425°F.

  2. Whisk the eggs in a big bowl, then whisk in the pumpkin, sugar, spices and salt.

  3. Slowly whisk in the evaporated milk until smooth.

  4. Pour into the pie shell — it will be very full, so fill it on the oven rack if you can.

  5. Bake 15 minutes at 425°F, then lower to 350°F and bake 35–40 minutes more.

  6. It is done when a knife slid into the middle comes out clean and the centre only just wobbles.

  7. Cool on a rack for 2 hours before slicing. Serve with whipped cream.

Cooking options

🔥 Oven — Ginger's Main Method

425°F for 15 minutes, then 350°F for 35–40 minutes more. Cool 2 hours before slicing.

Contains: Eggs, Milk, Wheat (crust). Always check the labels on your own ingredients with a grown-up.

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