Nothing says Thanksgiving quite like a homemade pumpkin pie. With its creamy pumpkin filling, warm cinnamon and nutmeg spices, and flaky golden crust, pumpkin pie has earned its place as one of America’s favorite holiday desserts.
Whether you prefer a traditional pumpkin pie, a classic pie with extra spices, a maple version, a streusel topping, or a creamy cheesecake-inspired variation, these 21 classic Thanksgiving pumpkin pie recipes give you plenty of delicious options for your holiday table.
These recipes are perfect for Thanksgiving dinner, Friendsgiving, fall gatherings, and cozy family celebrations. Many can also be prepared ahead of time, making them ideal for a busy holiday kitchen.
1. Classic Homemade Pumpkin Pie
This traditional pumpkin pie is creamy, warmly spiced, and perfect for a classic Thanksgiving dessert table.
Ingredients
- 1 unbaked 9-inch pie crust
- 1 can pumpkin puree, 15 ounces
- ¾ cup granulated sugar
- 2 large eggs
- 1 cup evaporated milk
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon cloves
- ½ teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 425°F.
- Place the pie crust in a 9-inch pie dish and crimp the edges.
- In a large bowl, whisk pumpkin puree and sugar.
- Add eggs and mix until smooth.
- Stir in evaporated milk, cinnamon, ginger, nutmeg, cloves, salt, and vanilla.
- Pour the filling into the prepared crust.
- Bake for 15 minutes.
- Reduce oven temperature to 350°F.
- Continue baking for 40–50 minutes.
- The center should still have a slight jiggle when removed.
- Cool completely before slicing.
Serving Tip
Serve with freshly whipped cream and a sprinkle of cinnamon.
2. Easy Classic Pumpkin Pie
This simple recipe uses basic ingredients and is perfect for beginner bakers.
Ingredients
- 1 refrigerated pie crust
- 1 can pumpkin puree
- ¾ cup sugar
- 2 eggs
- 1½ cups evaporated milk
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- 1 teaspoon vanilla
Instructions
- Preheat oven to 425°F.
- Place the crust in a pie dish.
- Whisk pumpkin and sugar together.
- Add eggs.
- Stir in evaporated milk, spices, salt, and vanilla.
- Pour into the crust.
- Bake for 15 minutes.
- Reduce heat to 350°F.
- Bake another 40–45 minutes.
- Cool completely before serving.
Serving Tip
Add whipped cream just before serving.
3. Old-Fashioned Pumpkin Pie
This nostalgic pumpkin pie has the comforting flavors of a traditional holiday dessert.
Ingredients
- 1 homemade or refrigerated pie crust
- 2 cups pumpkin puree
- ¾ cup brown sugar
- 2 eggs
- 1 cup whole milk
- ½ cup heavy cream
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon cloves
- ½ teaspoon salt
Instructions
- Preheat oven to 425°F.
- Prepare the pie crust in a 9-inch pie dish.
- Whisk pumpkin and brown sugar.
- Add eggs and mix well.
- Add milk and cream.
- Stir in all spices and salt.
- Pour filling into crust.
- Bake for 15 minutes.
- Reduce temperature to 350°F.
- Bake for 40–45 minutes.
- Cool completely before slicing.
Serving Tip
Serve with homemade whipped cream for a classic Thanksgiving finish.
4. Pumpkin Spice Thanksgiving Pie
Extra warm spices make this pumpkin pie especially fragrant.
Ingredients
- 1 pie crust
- 1 can pumpkin puree
- ¾ cup brown sugar
- 2 eggs
- 1 cup evaporated milk
- 1½ teaspoons pumpkin pie spice
- ½ teaspoon cinnamon
- ½ teaspoon vanilla
- ¼ teaspoon salt
Instructions
- Preheat oven to 425°F.
- Place pie crust in a pie dish.
- Whisk pumpkin, sugar, eggs, and evaporated milk.
- Add pumpkin pie spice, cinnamon, vanilla, and salt.
- Mix until smooth.
- Pour into crust.
- Bake for 15 minutes.
- Reduce temperature to 350°F.
- Bake for 40–45 minutes.
- Cool completely.
Serving Tip
Top with cinnamon whipped cream.
5. Brown Sugar Pumpkin Pie
Brown sugar gives this pumpkin pie a deeper caramel-like flavor.
Ingredients
- 1 pie crust
- 15 ounces pumpkin puree
- 1 cup packed brown sugar
- 2 eggs
- 1 cup evaporated milk
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon cloves
- ½ teaspoon salt
Instructions
- Preheat oven to 425°F.
- Prepare the crust.
- Combine pumpkin and brown sugar.
- Whisk in eggs.
- Add evaporated milk and spices.
- Pour into crust.
- Bake for 15 minutes.
- Reduce oven to 350°F.
- Bake for another 40–50 minutes.
- Cool completely before slicing.
Serving Tip
Add caramel sauce and whipped cream for a richer dessert.
6. Maple Pumpkin Pie
Pure maple syrup adds a subtle sweetness and wonderful fall flavor.
Ingredients
- 1 pie crust
- 15 ounces pumpkin puree
- ½ cup maple syrup
- ¼ cup brown sugar
- 2 eggs
- 1 cup evaporated milk
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ¼ teaspoon nutmeg
- ½ teaspoon salt
Instructions
- Preheat oven to 425°F.
- Place crust in a pie dish.
- Whisk pumpkin, maple syrup, and brown sugar.
- Add eggs.
- Stir in evaporated milk and spices.
- Pour into the crust.
- Bake for 15 minutes.
- Reduce temperature to 350°F.
- Continue baking for 40–45 minutes.
- Cool completely.
Serving Tip
Top with maple whipped cream and toasted pecans.
7. Creamy Pumpkin Pie
Heavy cream creates an especially smooth and luxurious pumpkin filling.
Ingredients
- 1 pie crust
- 15 ounces pumpkin puree
- ¾ cup sugar
- 2 eggs
- ¾ cup heavy cream
- ½ cup whole milk
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- 1 teaspoon vanilla
Instructions
- Preheat oven to 425°F.
- Prepare the pie crust.
- Whisk pumpkin and sugar.
- Add eggs.
- Stir in heavy cream and milk.
- Add spices, salt, and vanilla.
- Pour into the crust.
- Bake for 15 minutes.
- Reduce temperature to 350°F.
- Bake for 40–50 minutes.
- Cool before slicing.
Serving Tip
Serve chilled or at room temperature with whipped cream.
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8. Pumpkin Pie with Streusel Topping
A buttery streusel adds a delicious crunchy contrast to creamy pumpkin filling.
Ingredients
Pie
- 1 pie crust
- 15 ounces pumpkin puree
- ¾ cup brown sugar
- 2 eggs
- 1 cup evaporated milk
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ¼ teaspoon nutmeg
- ½ teaspoon salt
Streusel
- ½ cup flour
- ⅓ cup brown sugar
- ¼ cup oats
- 4 tablespoons cold butter
- ¼ teaspoon cinnamon
Instructions
- Preheat oven to 425°F.
- Prepare the pie filling by whisking all pie ingredients together.
- Pour into the crust.
- Bake for 15 minutes.
- Reduce oven temperature to 350°F.
- Bake for another 30 minutes.
- Mix streusel ingredients until crumbly.
- Sprinkle over the pie.
- Continue baking for 15–20 minutes.
- Cool completely.
Serving Tip
Serve with vanilla ice cream or whipped cream.
9. Pumpkin Pecan Pie
This dessert combines creamy pumpkin filling with crunchy pecans for the best of both worlds.
Ingredients
- 1 pie crust
- 15 ounces pumpkin puree
- ¾ cup brown sugar
- 2 eggs
- 1 cup evaporated milk
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ginger
- 1 cup pecan halves
- 2 tablespoons maple syrup
- ½ teaspoon salt
Instructions
- Preheat oven to 425°F.
- Prepare pie crust.
- Whisk pumpkin, brown sugar, eggs, milk, and spices.
- Pour into the crust.
- Arrange pecans over the top.
- Drizzle maple syrup over the pecans.
- Bake for 15 minutes.
- Reduce temperature to 350°F.
- Bake for another 40–45 minutes.
- Cool completely.
Serving Tip
Serve with a scoop of vanilla ice cream.
10. Pumpkin Cheesecake Pie
Cream cheese adds a rich cheesecake-like layer to classic pumpkin pie.
Ingredients
Cheesecake Layer
- 8 ounces cream cheese, softened
- ¼ cup sugar
- 1 egg
- 1 teaspoon vanilla
Pumpkin Layer
- 15 ounces pumpkin puree
- ½ cup brown sugar
- 2 eggs
- 1 cup evaporated milk
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- 1 pie crust
Instructions
- Preheat oven to 350°F.
- Prepare the pie crust.
- Beat cream cheese and sugar until smooth.
- Add egg and vanilla.
- Spread cheesecake mixture into the crust.
- Mix pumpkin layer ingredients separately.
- Carefully pour pumpkin mixture over the cheesecake layer.
- Bake for 50–60 minutes.
- Cool completely.
- Refrigerate before serving.
Serving Tip
Add whipped cream and a dusting of cinnamon.
11. Pumpkin Pie with Gingersnap Crust
A crunchy gingersnap crust adds extra spice to the creamy pumpkin filling.
Ingredients
Crust
- 2 cups crushed gingersnap cookies
- 5 tablespoons melted butter
- 2 tablespoons brown sugar
Filling
- 15 ounces pumpkin puree
- ¾ cup sugar
- 2 eggs
- 1 cup evaporated milk
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ¼ teaspoon nutmeg
- ½ teaspoon salt
Instructions
- Preheat oven to 350°F.
- Mix crushed cookies, butter, and brown sugar.
- Press into a pie dish.
- Bake crust for 8 minutes.
- Whisk filling ingredients together.
- Pour into crust.
- Bake for 45–50 minutes.
- Cool completely.
- Refrigerate before slicing.
Serving Tip
Top with lightly sweetened whipped cream.
12. Mini Pumpkin Pies
Individual pumpkin pies are perfect for Thanksgiving parties and dessert tables.
Ingredients
- 1 package refrigerated pie crust
- 1 cup pumpkin puree
- ½ cup sugar
- 1 egg
- ½ cup evaporated milk
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ginger
- Pinch of salt
Instructions
- Preheat oven to 375°F.
- Roll out pie dough.
- Cut small circles and place into a muffin pan.
- Whisk pumpkin, sugar, egg, milk, and spices.
- Fill each crust.
- Bake for 20–25 minutes.
- Cool completely.
- Remove carefully from the pan.
Serving Tip
Add a small swirl of whipped cream to each mini pie.
13. Pumpkin Pie with Caramel Sauce
Classic pumpkin pie becomes extra indulgent with homemade or store-bought caramel sauce.
Ingredients
- 1 pie crust
- 15 ounces pumpkin puree
- ¾ cup brown sugar
- 2 eggs
- 1 cup evaporated milk
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- ½ cup caramel sauce
Instructions
- Preheat oven to 425°F.
- Prepare the crust.
- Whisk pumpkin, sugar, eggs, milk, and spices.
- Pour into the crust.
- Bake for 15 minutes.
- Reduce temperature to 350°F.
- Bake another 40–45 minutes.
- Cool completely.
- Drizzle caramel sauce over each slice.
Serving Tip
Add whipped cream and toasted pecans.
14. Pumpkin Pie with Whipped Cream
This simple recipe focuses on a creamy classic pumpkin filling and a generous whipped cream topping.
Ingredients
- 1 pie crust
- 15 ounces pumpkin puree
- ¾ cup sugar
- 2 eggs
- 1 cup evaporated milk
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ¼ teaspoon nutmeg
- ½ teaspoon salt
Instructions
- Preheat oven to 425°F.
- Place crust in a pie dish.
- Combine pumpkin, sugar, eggs, milk, and spices.
- Pour into crust.
- Bake for 15 minutes.
- Reduce oven to 350°F.
- Continue baking for 40–45 minutes.
- Cool completely.
- Refrigerate until chilled.
- Top with whipped cream before serving.
Serving Tip
Dust the whipped cream with cinnamon.
15. Cinnamon Sugar Pumpkin Pie
A little cinnamon sugar sprinkled over the crust gives this pie a beautiful finishing touch.
Ingredients
- 1 pie crust
- 15 ounces pumpkin puree
- ¾ cup sugar
- 2 eggs
- 1 cup evaporated milk
- 1½ teaspoons cinnamon
- ½ teaspoon ginger
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- 1 tablespoon sugar
- ½ teaspoon cinnamon
Instructions
- Preheat oven to 425°F.
- Place crust into a pie dish.
- Whisk pumpkin, sugar, eggs, milk, and spices.
- Pour filling into crust.
- Sprinkle the crust edge with cinnamon sugar.
- Bake for 15 minutes.
- Reduce temperature to 350°F.
- Bake for 40–45 minutes.
- Cool completely before slicing.
Serving Tip
Serve with vanilla whipped cream.
16. Pumpkin Pie with Brown Butter Crust
Brown butter adds a nutty flavor to the crust that pairs beautifully with pumpkin.
Ingredients
Crust
- 1½ cups flour
- ½ cup cold brown butter, solidified
- ¼ cup cold water
- 1 tablespoon sugar
- ¼ teaspoon salt
Filling
- 15 ounces pumpkin puree
- ¾ cup brown sugar
- 2 eggs
- 1 cup evaporated milk
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ¼ teaspoon nutmeg
- ½ teaspoon salt
Instructions
- Mix flour, sugar, and salt.
- Cut in chilled brown butter.
- Add cold water gradually.
- Form into dough.
- Chill for at least 30 minutes.
- Roll out and place in a pie dish.
- Preheat oven to 425°F.
- Whisk filling ingredients.
- Pour into crust.
- Bake for 15 minutes.
- Reduce temperature to 350°F.
- Bake another 40–45 minutes.
- Cool completely.
Serving Tip
Serve with lightly sweetened whipped cream.
17. Pumpkin Pie with Toasted Marshmallow Topping
A toasted marshmallow topping gives classic pumpkin pie a fun holiday twist.
Ingredients
- 1 pie crust
- 15 ounces pumpkin puree
- ¾ cup brown sugar
- 2 eggs
- 1 cup evaporated milk
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- 2 cups mini marshmallows
Instructions
- Preheat oven to 425°F.
- Prepare pumpkin pie filling.
- Pour into crust.
- Bake for 15 minutes.
- Reduce temperature to 350°F.
- Bake for another 35–40 minutes.
- Remove from oven.
- Arrange marshmallows over the top.
- Return to oven and broil briefly until golden.
- Watch carefully to prevent burning.
- Cool before serving.
Serving Tip
Use a kitchen torch for more control when toasting the marshmallow topping.
18. Pumpkin Pie with Walnut Streusel
Crunchy walnuts and a buttery streusel make this pumpkin pie especially festive.
Ingredients
Filling
- 1 pie crust
- 15 ounces pumpkin puree
- ¾ cup sugar
- 2 eggs
- 1 cup evaporated milk
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ¼ teaspoon nutmeg
- ½ teaspoon salt
Topping
- ½ cup chopped walnuts
- ½ cup flour
- ⅓ cup brown sugar
- 4 tablespoons butter
- ½ teaspoon cinnamon
Instructions
- Preheat oven to 425°F.
- Prepare the pie crust.
- Mix filling ingredients.
- Pour into the crust.
- Bake for 15 minutes.
- Reduce oven temperature to 350°F.
- Bake for another 30 minutes.
- Mix topping ingredients until crumbly.
- Sprinkle over the pie.
- Bake another 15–20 minutes.
- Cool completely.
Serving Tip
Serve with whipped cream and a few toasted walnuts.
19. Pumpkin Pie with Maple Whipped Cream
A traditional pumpkin pie becomes extra special with homemade maple whipped cream.
Ingredients
Pie
- 1 pie crust
- 15 ounces pumpkin puree
- ¾ cup sugar
- 2 eggs
- 1 cup evaporated milk
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ¼ teaspoon nutmeg
- ½ teaspoon salt
Maple Whipped Cream
- 1 cup heavy whipping cream
- 2 tablespoons maple syrup
- ½ teaspoon vanilla
Instructions
- Preheat oven to 425°F.
- Prepare the pumpkin filling.
- Pour into the pie crust.
- Bake for 15 minutes.
- Reduce oven to 350°F.
- Bake another 40–45 minutes.
- Cool completely.
- Whip cream with maple syrup and vanilla until soft peaks form.
- Top each slice with maple whipped cream.
Serving Tip
Sprinkle with cinnamon or chopped pecans.
20. Deep-Dish Thanksgiving Pumpkin Pie
A deep-dish pie gives you plenty of rich pumpkin filling for a large Thanksgiving gathering.
Ingredients
- 1 deep-dish pie crust
- 2 cans pumpkin puree
- 1¼ cups brown sugar
- 3 eggs
- 1½ cups evaporated milk
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ½ teaspoon nutmeg
- ¼ teaspoon cloves
- ½ teaspoon salt
- 1 teaspoon vanilla
Instructions
- Preheat oven to 425°F.
- Place crust in a deep-dish pie plate.
- Whisk pumpkin and brown sugar.
- Add eggs.
- Stir in evaporated milk, spices, salt, and vanilla.
- Pour into the crust.
- Bake for 15 minutes.
- Reduce temperature to 350°F.
- Bake for approximately 50–60 minutes.
- The center should have a slight jiggle.
- Cool completely before slicing.
Serving Tip
Serve with plenty of whipped cream for a classic holiday dessert.
21. Traditional Thanksgiving Pumpkin Pie with Homemade Crust
For the ultimate classic Thanksgiving dessert, make the pie crust from scratch and fill it with a warmly spiced pumpkin custard.
Ingredients
Homemade Crust
- 1½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup cold butter, cubed
- 4–5 tablespoons ice water
Pumpkin Filling
- 15 ounces pumpkin puree
- ¾ cup brown sugar
- 2 eggs
- 1 cup evaporated milk
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon cloves
- ½ teaspoon salt
- 1 teaspoon vanilla
Instructions
- Combine flour and salt.
- Cut in cold butter until the mixture resembles coarse crumbs.
- Add ice water one tablespoon at a time.
- Form a dough without overworking it.
- Wrap and refrigerate for at least 30 minutes.
- Roll the dough into a circle.
- Place it into a 9-inch pie dish.
- Crimp the edges.
- Preheat oven to 425°F.
- Whisk all filling ingredients together.
- Pour filling into the crust.
- Bake for 15 minutes.
- Reduce oven temperature to 350°F.
- Continue baking for 40–50 minutes.
- Cool completely before slicing.
Serving Tip
Serve at room temperature or chilled with homemade whipped cream.
Best Classic Pumpkin Pies for Thanksgiving
If you’re deciding which recipe to make for your holiday table, these are some of the best choices:
- Classic Homemade Pumpkin Pie – traditional and reliable
- Old-Fashioned Pumpkin Pie – nostalgic holiday flavor
- Brown Sugar Pumpkin Pie – rich caramel notes
- Maple Pumpkin Pie – naturally sweet fall flavor
- Pumpkin Cheesecake Pie – creamy and indulgent
- Pumpkin Pie with Gingersnap Crust – extra spice and crunch
- Pumpkin Pecan Pie – two classic desserts in one
- Deep-Dish Pumpkin Pie – perfect for a crowd
- Walnut Streusel Pumpkin Pie – crunchy and festive
- Traditional Pumpkin Pie with Homemade Crust – perfect for from-scratch baking
Tips for Making the Perfect Thanksgiving Pumpkin Pie
1. Use Pure Pumpkin
Choose pure pumpkin puree rather than pumpkin pie filling. Pie filling already contains sugar and spices.
2. Don’t Overmix the Filling
Whisk the ingredients until combined, but avoid incorporating too much air. Excess air can contribute to cracks as the pie cools.
3. Don’t Overbake
The center should have a slight jiggle when the pie comes out of the oven. It will continue setting as it cools.
4. Protect the Crust
If the crust edges start browning too quickly, cover them loosely with aluminum foil or a pie shield.
5. Let the Pie Cool Completely
Allow the pie to cool before slicing. This gives the custard time to fully set.
6. Use Fresh Spices
Freshly ground spices can make a noticeable difference in the flavor of pumpkin pie.
7. Add Toppings Just Before Serving
Whipped cream, caramel sauce, toasted nuts, and other toppings are best added shortly before serving.
Can You Make Pumpkin Pie Ahead of Thanksgiving?
Yes! Pumpkin pie is an excellent make-ahead Thanksgiving dessert.
You can bake the pie one or two days before Thanksgiving and allow it to cool completely before refrigerating.
This makes Thanksgiving Day much easier because dessert is already finished and ready to serve.
How to Store Pumpkin Pie
Because pumpkin pie contains eggs and dairy, it should be refrigerated after cooling.
Cover the pie loosely with plastic wrap or foil and keep it refrigerated until serving.
For the best texture, remove it from the refrigerator shortly before serving if you prefer it slightly less chilled.
Can You Freeze Pumpkin Pie?
Yes. Pumpkin pie can be frozen, although the texture may change slightly after thawing.
Allow the pie to cool completely, wrap it tightly, and freeze it. Thaw it in the refrigerator before serving.
How to Reheat Pumpkin Pie
Pumpkin pie is generally delicious served chilled or at room temperature, so reheating is not necessary.
If you prefer it warm, heat individual slices gently in the microwave for a short period.
Avoid overheating, as this can affect the custard texture.
Frequently Asked Questions
What is the best pumpkin for pumpkin pie?
For convenience, canned pure pumpkin puree works extremely well. If using fresh pumpkin, choose a sweet culinary pumpkin variety rather than a large carving pumpkin.
Can I use pumpkin pie filling instead of pumpkin puree?
It is better to use pure pumpkin puree because pumpkin pie filling already contains sugar and spices, which can change the balance of the recipe.
Why did my pumpkin pie crack?
Pumpkin pie can crack if it is overbaked. Remove it when the center is still slightly jiggly and allow it to cool gradually.
Does pumpkin pie need to be refrigerated?
Yes. Because pumpkin pie contains eggs and dairy, it should be refrigerated after cooling.
Can I make pumpkin pie the day before Thanksgiving?
Absolutely. Pumpkin pie is one of the best Thanksgiving desserts to prepare ahead of time.
How long should pumpkin pie cool before slicing?
Allow the pie to cool completely, generally for at least a couple of hours, before slicing for the cleanest pieces.
What spices are traditionally used in pumpkin pie?
Classic pumpkin pie usually contains cinnamon, ginger, nutmeg, and sometimes cloves or allspice.
What should I serve with pumpkin pie?
Whipped cream, vanilla ice cream, caramel sauce, maple whipped cream, and toasted pecans are all delicious choices.
Can I make pumpkin pie without evaporated milk?
Yes. Whole milk, heavy cream, half-and-half, or suitable dairy-free alternatives can be used depending on the recipe.
How do I prevent a soggy pumpkin pie crust?
Avoid adding excess liquid to the filling, bake at the recommended temperature, and allow the pie to cool fully before cutting.
Final Thoughts
These 21 classic Thanksgiving pumpkin pie recipes give you plenty of ways to serve America’s favorite fall dessert. From a traditional homemade pumpkin pie to maple, brown sugar, pecan, streusel, cheesecake, and gingersnap-crust variations, every recipe brings something special to the Thanksgiving table.
If you want the classic experience, start with Classic Homemade Pumpkin Pie or Old-Fashioned Pumpkin Pie. For something a little more indulgent, try Pumpkin Cheesecake Pie, Pumpkin Pecan Pie, or Caramel Pumpkin Pie.
For a beautiful Thanksgiving dessert spread, serve your favorite pumpkin pie with homemade whipped cream, warm caramel sauce, toasted pecans, or a scoop of vanilla ice cream.
No matter which version you choose, a homemade pumpkin pie is the perfect way to finish a cozy Thanksgiving meal with the warm flavors of fall.
